Adagio means 'at ease', and I did feel at ease as I was taken around behind the scenes of adagio. The secret behind adagio's pizzas is the dough - it is left to ferment in massive fridges for at least three days, at controlled temperatures, and knocked back - all of this, according to Shelley Squire, the head chef of adagio, breaks down the sugars in the dough, and makes it taste yummier! There were also loads of strange, but cool-looking bubbles that made the dough seem alive!
However, the real test of good pizza, is of course in the tasting. They were certainly unlike any I have ever tasted - a gooey base with a crispy edge and fresh toppings scattered over the top. My only criticism is that they weren't served quite hot enough for my liking.
One of their great ideas is charging by weight, not slice, so that you can order lots of little slices of different pizzas, or a big chunk of one or two.
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