Tredici Wood Fired Pizzeria — Restaurant in England

Not recommended for an Italian pizza. Better eat at Pizza Express or Domino's. At least you know what you are getting.

On the menu and website it had Neapolitan like pizza which got me into thinking but was intriguided by the good reviews.

Ordered antipasto Melon with Proscuitto which was good. Would have preferred a more mature and sweet melon. Only issue with that is that it was served on a narrow stone dish and was not given any plate to it.

The house rose bottle wine came opened. On the label it was saying that it was Pino Griccio, but it was diluted and tasted as a mixture of grapes of various varieties.

Lastly the pizza came which was undercooked but burned on the top. Not sure if it was due to the sourdough or due to high temprature in the wood oven. Toppings were cut into very small pieces not typical of neapolitan pizza (5-10mm in size). Ate it all as it was small and I was very hungry and tired to reorder.

Personnel working there seemed not properly trained for an Italian cuisine pizzeria, but they were helpful and well mannered.

Place is well decorated but had loud dancing music which was out of place in a dining place.

Needs improvement as it has the potential to be an excellent place for business travelers (next to the Holiday Inn Express).

Edit 28/04/2024

Dear Simon and Marie,

Thank you for the detailed reply, which basically was not a direct answer to my comments, about the pizza been not prepared well, the quality of wine and open bottle served and the loudness of the dance music at your establishment.

Yes in regards with the comments of how a pizza should be made are almost correct. The criteria for the yeast for the dough are set by the Associazione Verace Pizza Napoletana (AVPN) and they can be: • Compressed fresh brewer’s yeast, an organic product with a yellowgrey color, a bland favor and a low acidity level in packs of 25 – 500 grams (Saccharomices cerevisiae) (Ministerial Decree 03/21/1973 and 06/18/1996). • Dry yeast from Saccharomices cerevisiae in the proportion of 1/3 compared to fresh. • Natural “sourdough”

Oven temprature should be around 485C when wood is used (almost to the 500C you wrote), but it can be lower too between 430-485C if other types of heating source are used. You did not write about the fermentation cycles and process (how many were and how much time in total) but I hope that you followed the correct one for your place's humidity and temprature.

It is good that you wrote about the marinara (tomatoe sauce in plain english), because I forgot to write that the tomatoe sauce was not in accordance with the AVPN criteria as it did not contain any oregano vulgaris (vulgaris=common in english), basil or thin slices of garlic and no virgin olive oil was placed in a spiraling motion.

Could you please upload the documents of completion of training of the young girl that was preparing my pizza and the young boy that was baking?

To finilize my lengthy reply, I understand why you write in your website and on the menu Neapolitan like pizza. It is because your pizza is not a Verace (True) Pizza Napoletana and you are not registered member of the AVPN.

Here in the UK are 31 AVPN registered pizzerias and a couple of them I have been to, make an excellent Verace (True) Pizza Napoletana. You should not pay expensive training for your co-workers there by Mr M. Fuso, if they cannot make the pizza correctly.

I hope my lenghty reply to your comments will give you the push to become a registered member and go through the proper course of training for the preparation of a Verace (True) Pizza Napalitana.

Thank you for improving your pizza in the future and becoming a registered member of AVPN.

Kind...

Tredici is a small artisan pizzeria located in Abbeygate in Grimsby and few things set this place apart from other restaurants in the area the principal one being the use of a traditional wood fired oven to cook it's sour dough pizzas in,this is an attractive sight in it's own right,the other is that the pizza are hand crafted here using really good quality ingredients and this really reflects in the flavour and texture of the finished product. It's a charming small restaurant with a number of small tables inside and more surrounding the restaurant. The menu is predominantly pizza which they specialize in,a good selection of good quality tea and coffee and also a small selection of wines and soft drinks. Gluten free and Vegan options are available. It's quite modern in looks with a clean elegant design and feel. The staff are very welcoming and friendly and table service is provided. The wheelchair access is good and the tables could easily accommodate a wheelchair if required, it has a restroom but this is upstairs, Abbeygate has it's own car parking facilities. The menu is online and you can order to takeaway or they have a delivery service. They have a 5* food hygiene rating. Food review June 2019. I ordered a Diavola pizza and a cup of breakfast tea, the pizza arrived in minutes. The quality of the ingredients really shone through a sour dough base, sun dried tomatoes,great quality mozzarella cheese caramelized red onions, good quality pepperoni and a smattering of fresh chilli. The quality of all the elements were excellent and it was was an absolute joy. I paid £13.10 for my meal and was quite happy to do so,one of the better pizza that I've eaten,a really enjoyable experience overall.If you really enjoy pizza I would recommend that you give this...

Food was great, service was quick but felt it let the experience down somewhat. We were shown to our table. Nice table by the window. (Might want to look at adding more cushions, sitting on bare wood wasn’t the comfiest) ordered 1 round of drinks….. The Morretti came in a dirty glass with the bubbles stuck to the side. At £6.75 I would have expected it to be perfect. My own fault real I should have sent it back but didn’t want to cause a fuss on a family meal. ordered a sharing board starter which was lovely. However before we had, finished our mains started turning up….. No problem but one of our group had to help himself to a knife and fork despite being told the waiter would come back with one. All Pizzas were superb quality and cannot fault it. Received a half hearted check back and wasn’t asked if we would like anymore drinks. We could have asked I suppose but we were busy talking to each other and by the time we realised we had run down we had finished our meals. Plates sat there for some time, we were enjoying a chat and could probably have squeezed a desert in but waiter no where to be seen. We decided to leave and I went up to pay the bill. I realised where all the staff were. All having a good chin wag and a laugh around the Pizza oven. No problem with that but if I was the owner I would have been disappointed I couldn’t have turned my bill from £84 to £120. I never don’t usually leave a tip but this time I felt the service was a little lacking for me. The food and standards were fantastic. Hopefully they can bring the service up to...