Zia Lucia opens new site and introduces Aperol dough

An independent pizza brand based in London has launched its latest branch in Chelsea – its 11th venue in total – where it has also introduced a new and industry-first Aperol-infused dough.

Zia Lucia's Aperol dough is orange in colour, with the flavour also offering hints of orange, rhubarb and gentian – a slightly sweet, subtly bitter and aromatic flavour profile designed to encapsulate the essence of Aperitivo hour. The dough pairs well with toppings such as mozzarella, for di latte, wild broccoli and spicy 'nduja. 

Zia Lucia Chelsea

Situated on Fulham Road, the 46-capacity restaurant features alfresco seating, with guests able to choose from the brand's roster of unique dough options – including traditional flour, wholemeal, vegetable charcoal and gluten-free. 

The menu comprises a selection of authentic Italian starters, including burrata from Puglia, freshly baked focaccia, also available as an Aperol version, salads and homemade desserts.

Drinks feature Zia Lucia's very own beet brand Birra Cabriolè, brewed with Laine Brewery in Brighton, as well as Italian-style cocktails such as the Negroni Sbagliato Maxi, and wine and Prosecco sourced from a small Italian producer. 

Gianluca D'Angelo, who founded the concept alongside Claudio Vescovo, says of the Chelsea launch: "It is just one of those dreams coming true. Opening in Chelsea, next door to the football stadium, is something we have been planning since the very beginning. We found an amazing spot and can't wait to spice up the pizza game in the neighbourhood."

Vescovo adds: "The design of the restaurant will be very different from what we have done so far. We wanted to elevate the customer experience to an even higher level and we are so excited to introduce the Aperol-base dough to all Londoners."

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