Nick Julian – Simpatico Pizza
After years working in the food and drink industry, both here and across the UK, Nick Julian was inspired to go it alone – and it was all thanks to his Dad who lives near Milan where he got a taste of proper Italian pizza. It became something of an obsession and an idea began to form – could this work back home? His research led him to Rome where he trained under the acclaimed pizzaiolo Cristiano Garbarino.
Once his training was complete, he returned to Leeds to put his new-found know-how to good use. “Our chefs create long fermented dough with a high hydration. This gives the pizza great flavour and a crunch to the base but an airy upper capable of holding our fabulous array of toppings,” Nick explained. “Simpatico is one of the few UK restaurants to serve pizza in this style. Originating from Rome, al taglio-style dough is long proved for 72 hours which aids digestion of the pizza and gives a crispy base with a soft, fluffy upper.”
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