Founder of 081 Pizzeria (ranked Top 50 Pizzas in Europe 2024), pizza connoisseur and restauranteur, Andrea Asciuti – has announced the launch of Connie’s Pizza, a new Bri-talian pizza concept opening in late January, 2026 beneath the railway arches of Queen’s Road Peckham.
Named after Asciuti’s wife, Connie, and inspired by his daughter Lili – born into both British and Italian culture – Connie’s is the UK’s first Bri-talian pizza concept, blending Italian mindset, technique and ingredients with British flavours, produce and culture.
Connie’s Pizza will occupy the former Smokey Kudu site beneath Queen’s Road Peckham station, secured on a 5-year deal with Transport for London.
The space, holding 53 covers, retains much of its existing character, combining an intimate footprint with an American-Italian, art-deco-leaning aesthetic – creating a setting designed for comfort, conviviality and repeat neighbourhood visits.
Connie’s represents a deliberate evolution from Asciuti’s Neapolitan roots, bringing Italian technical mastery to the fast-growing London-style pizza category – a space he believes has been diluted by trend-led operators and inconsistent execution.
Asciuti said on the mission behind Connie’s Pizza, “I love that London-style pizza is finally having its moment – but moments don’t last without knowledge. London-style pizza is about crispiness, control and care. There’s a fine line between charred and burnt, crisp and dry. That line is being crossed too often in the industry.
“Connie’s exists because too many pizzas are being cooked without care, without understanding fermentation, baking, or balance. Crispy is not a shortcut – it’s a responsibility. Connie’s is my answer to that. It’s Bri-talian pizza done properly, with Italian technique, British flavour, and zero compromise.”
The menu centres on eight simple but bold pizzas, built on a high-hydration dough fermented for 36-48 hours, baked at 370°C using American flour to achieve a crisp, airy, non-floppy base. Andrea will use Italian tomatoes, British Mozzarella, and American flour to form the foundation, while British meats, vegetables and seasonal flavours shape the toppings.
The offering is complemented by indulgent sides – including deep-fried mac ’n’ cheese and classic meatballs – and a single dessert, Fiocco di Neve, a soft brioche filled with ricotta and whipped cream.
With a long-term ambition to franchise, Connie’s marks the next strategic chapter for Asciuti – one that challenges convention while remaining rooted in craft.
