This popular pizza spot is shortlisted in the 2026 UK Italian Awards

Cardiff’s love affair with pizza and pasta didn’t begin with soft launches and ring light-carrying influencers; it started with suitcases. When Italian families arrived in Wales in the late 19th century, they didn’t just bring ambition; they brought recipes, handed down over generations.

This has happily resulted in a buzzing dining scene that has lasted for decades. This mass migration has left a lasting legacy, with you still able to find Italian-run cafes, ice cream parlours, and fish-and-chip shops to this day.

It’s no wonder then that several Welsh restaurants and cafes have been shortlisted for the 2026 UK Italian Awards’ Best Restaurant in Wales, where one will go on to be crowned Wales’ number one at a posh ceremony in London on March 30.

As well as the 12 shortlisted for the country’s top Italian dining spot, restaurants have also received nominations for best pizzeria, best front of house, best pasta restaurant, best tiramisu and best café, and I am keen to try them all, for journalistic purposes.

One of the shortlisted spots just happens to be within my general stomping ground, and so I was dispatched to investigate. I get all the important assignments here, forget the Senedd elections, this is the real scoop.

Located at the corner of Pen-Y-Lan Road and Albany Road, Scaramantica Pizzeria has been making waves on the Cardiff foodie scene since opening in 2021 and is now shortlisted for ‘Best Pizzeria’ at the UK Italian Awards.

The site, formerly Da Mara, is nearly always busy. In summer, patrons fill the large suntrap terrace area, where you can sip spritz in a lively neighbourhood setting.

However, as it was a drizzly Tuesday, I wasn’t expecting big numbers, but I was pleasantly surprised when I rocked up a little after 6pm to find it already half full. A welcome sign for an industry that’s struggling.

Friendly staff seated us inside and presented us with Neapolitan-style pizza-heavy menus. If pizza isn’t your bag (and why not), there are limited other options, including pastas and salads.

You really should come here, though, for the authentic oven-cooked Neapolitan pizza, renowned for its soft, airy dough, San Marzano tomatoes, and creamy mozzarella di bufala, which hails from Naples.

As a travel journalist, I’ve travelled all around Italy, feasting on a huge variety of pizza, from Roman-style pizza al taglio to square Pizza Siciliana and oven-baked calzone.

Naples’ freshly made wood-fired Neapolitan pizza wins hands down. I can’t get enough of its puffed-up, slightly charred crust and fresh toppings. For the latest restaurant news and reviews, sign up to our food and drink newsletter here

Naples, the birthplace of pizza, is a buzzing city well known for its exceptional pizzerias. Legend has it that in 1889, Raffaelle Esposito, a maestro of Neapolitan pizza-making, crafted the iconic margherita pizza in honour of Queen Margherita’s visit.

Today, talented ‘pizzaiolos’ (pizza makers) skillfully stoke their roaring wood-fired ovens to handcraft thousands of Neapolitan pizzas, satisfying the insatiable appetites of locals and travellers.

I have visited Naples several times and made it my mission to indulge in pizzas from iconic spots like Gino Sorbillo, Starita, Pizzeria Di Matteo, and Antica Pizzeria Port’Alba. Follow my new TikTok for more pizza and travel inspiration.

The reason this is relevant is that I have found it tricky to get decent Neapolitan pizza outside Naples. If the dough overproofs, suddenly, instead of a beautifully risen base, you’ve got a slack, collapsing blob.

Food nerds inform me that too many bubbles form during fermentation, the gluten network breaks down, and as it cooks, it just can’t hold itself together, so all that promise deflates into dense doughiness again. Tragic.

So the real question became, will this pizzeria live up to my very high expectations? Neapolitan pizza should be soft and floppy (but not too floppy, right?) and, importantly, it’s chewy, not crunchy, with a slightly saucy top, charred leopard spots, and a famously puffy, airy crust edge.

It’s blasted in a wood-fired oven at around 900 degrees and cooked in about 60-90 seconds, which gives it that signature softness and lightness.

The dough is simple water, salt, yeast and finely milled flour, but it’s treated like a science experiment, fermented for anything from 12 hours to a few days.

On top, typically, creamy buffalo mozzarella and sweet plum tomatoes. The result is bright, savoury and beautifully balanced.

Scanning the menu, I could see the danger of option paralysis. There’s a sizable range of Neapolitan pizzas on the menu ranging from a simple Margherita with tomato sauce, fior di latte mozzarella and basil to more indulgent options like ‘lasagna pizza’ with fior di latte mozzarella, Spanish chorizo, minced beef, basil and ricotta cheese, and ‘Parma Fig’ comprising Fior di latte mozzarella base, Parma ham, figs, rocket and honey.

As a hungry carnivore, I convinced my long-suffering husband that we should opt for the Quattro Carni (£16.95), with a tomato sauce base, Fior di latte mozzarella base, cooked ham, Italian sausage, chicken, and pepperoni. Be still, my beating heart!

I also decided that we should order the spinach and mozzarella Arancini (£8.50), because you can never have too much mozzarella in one meal, right?

Our friendly waiter also recommended a crowd-pleasing bottle of Montepulciano d’Abruzzo DOC from Italy’s Abruzzo region. As our waiter explained, smooth Italian red is the perfect accompaniment to a pizza or pasta, and I agreed most fervently as I poured a rather large glass.

If I were a wine expert (which I am not), I might have swirled the wine in my glass and observed vibrant flavours of blackberry and plum, wrapped in velvety tannins, with a lovely smooth finish.

Acting like, I didn’t spend my formative years pooling pound coins with my gal pals for a bottom of pre-gaming Blossom Hill. We were all in class in the early noughties.

As usual, I digress, back to pizza. Ours arrived promptly, unsurprisingly given that Neapolitan pizza is cooked quickly at blazing temperatures.

At first glance, things looked promising; the crust was light, airy, and perfectly puffed up and charred. Excellent.

The first bite revealed that it was soft in the middle and chewy on the crust, and struck a careful balance among crust, sauce, and cheese. The mark of a top-tier Neapolitan pizza.

It was the second bite when I realised there were a lot of meaty toppings. While I do appreciate a generous topping, I briefly feared I had bitten off more than I could chew.

It was, to be clear, an excellent pizza. The dough had that soft, slightly chewy centre with a pillowy rim. The Fior di latte was creamy and indulgent. The meats were very tasty indeed, especially the pepperoni, which I would have liked more of, because I am greedy.

But halfway through our very filling feast, a thought dawned. Perhaps I need to calm my carnivore instincts. This is not the Bronze Age. I do not need to fill up to make it through winter.

The trouble with meat feast ordering is that toppings can overwhelm the core ingredients like tomatoes and delicate Fior di latte.

Luckily, this was a well-loaded Neapolitan, and the Fior di latte and tomato base was not overpowered by four different types of meat. Phew!

However, I suspect I shall return and order something far simpler, opting for tomatoes. mozzarella, olive oil and fresh basil. A handful of ingredients, working in perfect harmony. For research purposes.

While our meaty pizza was filling, our arancini accompaniments were small balls of cheese-filled perfection. These delightful balls were stuffed with spinach and mozzarella, breaded, and fried until crunchy and golden. Magnificent.

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Despite declaring myself completely full, I panic-ordered the Tiramisu ‘to share’. Husband gave me the look of a man who has never been permitted to share a dessert in a decade of marriage. Consistency is key to a happy married life, I’m told.

Ours had all the key components of a classic Tiramisu, but I personally would have preferred a better balance of slightly bitter coffee and sweet cream. Other than that, it was a welcome sweet treat after a carb fest.

So, does Scaramantica live up to the hype? This pizza lover certainly thinks so on a damp Tuesday in Cardiff; it transported me to the backstreets of Naples, minus the Vespas and Maradona street art.

Next time, though, I’ll channel my inner minimalist and order the simple margherita, for a proper pizza comparison test the readers deserve.

Until then, I’ll mostly be practising my “just one slice” self-control, and preparing to bravely continue my food-based investigations. Journalism, after all, is a tough gig.

People have been warned about what to look out for, and what to do if they think they are affected

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The UK Health Security Agency (UKHSA) has issued a warning online, urging people to be vigilant about an “invisible danger”. Speaking on X, the official body said there are four key actions individuals across the UK should be taking, regardless of whether they reside in a flat, house or bungalow.

It states: “Carbon monoxide (CO) is a colourless, odourless gas that you cannot see, smell or taste – but it can kill. Make sure you understand the symptoms, learn who is most at risk, get fuel-burning appliances checked and get a CO alarm.”

The alert arrives as temperatures plummet. When this occurs, windows tend to remain closed and heating systems activated, creating conditions for a potentially unseen threat to enter homes. It emphasises again that whilst you cannot detect it through sight, smell, or taste, it can prove fatal, reports the Mirror.

In England and Wales, around 20 individuals die annually from accidental carbon monoxide poisoning, with many more requiring hospital admission as a consequence. In England, 68% of carbon monoxide fatalities occur during autumn and winter months owing to the cold weather and heating usage.

This combination of increased fuel-burning appliance operation and reduced ventilation can allow carbon monoxide to accumulate to hazardous concentrations.

What are the symptoms of carbon monoxide poisoning?

Since carbon monoxide is invisible and odourless, recognising the warning signs is vital. Look out for:

• headache
• dizziness
• feeling or being sick
• feeling weak
• confusion
• chest and muscle pain
• shortness of breath

The guidance warns: “An important warning sign is symptoms coming and going, especially if they get worse when you’re in a particular room or building and improve when you leave or go outside. If you notice this pattern, it could indicate a CO problem.”

Where does carbon monoxide come from?

Everyday household appliances can generate carbon monoxide if they’re not fitted correctly, are defective, or haven’t been properly serviced.

These include:

• gas boilers
• stoves burning wood, kerosene, natural gas, or propane
• heaters using wood, oil, or natural gas

The specialists emphasise that using portable generators, barbecues, or camping stoves indoors such as in homes, caravans, or tents, can cause carbon monoxide (CO) poisoning. CO can even seep into tents from a smouldering barbecue outside, so always bring a CO alarm when camping.

Adequate ventilation is crucial. If you operate vehicles, generators, or engines in a garage or shed, ensure a window or door remains open. While cooking, use an extractor fan or open a window to stop CO from accumulating.

How to stay safe

There are several simple measures you can implement to safeguard yourself and your family. It recommends that you familiarise yourself with and remember the following:

• Install CO alarms – the most crucial step to protect your home. Only 46% of homes in England had a CO alarm in 2020, leaving millions at risk.
• Use BS EN 50291-1 compliant alarms in every room with a fuel-burning appliance (gas boiler, coal fire, wood stove). This also applies to temporary homes like caravans and boats.
• Test alarms regularly and replace batteries when needed. Landlords are legally required to install CO alarms in any living space containing a combustion appliance.
• Use ventilation wisely – adequate airflow helps maintain low CO levels. Kitchen extractor fans considerably reduce carbon monoxide. Always ensure sufficient ventilation when cooking, using open fireplaces, wood stoves, or other fuel-burning appliances.
• Ventilate enclosed spaces when operating a generator or vehicle in a garage or shed.
• Service your appliances annually. Have all gas appliances serviced every year by a Gas Safe registered engineer and get your chimney swept annually. Don’t wait until something goes wrong
• Watch for warning signs. ‘Floppy’ yellow or orange flames on gas appliances instead of crisp blue ones, soot marks around appliances, or increased condensation inside windows can all indicate a problem.

What should I do if I suspect CO poisoning?

If you think you might have carbon monoxide poisoning:

1. Stop using any appliances you think might be producing CO
2. Open windows and doors to let fresh air in
3. Go outside immediately
4. Get medical advice as soon as possible
5. Do not go back into the affected building until you’ve received professional advice

If you suspect a gas appliance is leaking carbon monoxide, contact the free National Gas Helpline immediately on 0800 111 999. The service operates 24 hours a day, 7 days a week.

The UKHSA concludes by emphasising: “Every carbon monoxide death is preventable. As we head into the colder months when risk is highest, take time this week to check your CO alarms.”

It adds: “Book appliance services if they’re due, and make sure everyone in your household knows the symptoms to watch for. These simple actions could save your life or the life of someone you love.”

As Algerians fast, pray and gather for the holy month of Ramadan, a worry lurks in many minds: how to afford the holiday feasts this year.

In addition to its religious significance for billions of Muslims, Ramadan also means tables laden with rich and varied meals eaten after the muezzin’s call to break the fast at sunset.

Today, these feasts come at a cost beyond the reach of many Algerians, whose purchasing power has declined in recent years despite Algeria’s gas and oil riches, pushing more and more people below the poverty line.

Food prices have soared, and tensions at marketplaces now occasionally erupt into violence.

After Algeria was convulsed by nationwide protests in 2019, the government became concerned about broader social unrest and promised economic aid.

“In the 1970s, we didn’t earn much, but we could stock up for Ramadan and afford fresh meat, fruit, and vegetables,” Ahmed Messai, a retired railway worker, told The Associated Press at the Clauzel market in central Algiers.

On the ground floor of the market, the beating heart of commercial life in the Algerian capital, merchants’ stalls are well stocked with fruit and vegetables, displayed with enticing artistry.

But as Ramadan approached, prices climbed.

An older woman, clutching her traditional white haik garment, lamented onion prices going from 45 dinars per kilo to 100 dinars (35 cents to 77 cents) in two days. She hurled insults at an impassive vendor as he talked to her about profit margins. Carrots sell for 150 dinars per kilo, peppers 200 dinars and green beans 550 dinars.

The woman’s shopping basket remained empty.

The Algerian government has cracked down on Ramadan speculators, to little effect. At a special recent Cabinet discussion of Ramadan food supplies, President Abdelmadjid Tebboune vowed, “all conditions must be guaranteed to allow citizens to spend the holy month in perfect peace and without worry.”

Among his promises were government imports of 144,000 sheep and 46,000 cattle to make meat more accessible for Ramadan meals. Locally sourced mutton from Algeria’s High Plateaus, known for its flavor and aroma, as well as young cattle from the Kabyle mountains, have become prohibitively expensive even for middle-income professionals.

Civil society plays a key role in helping struggling families during Ramadan. Restaurant owners transform their establishments into soup kitchens or “mercy restaurants” serving free meals.

“It’s a good mechanism for solidarity and civic awareness,” said academic Hocine Zairar, “but the proliferation of this type of restaurant says something serious about our society: how poverty is gaining ground in our country.”

One of the largest mercy restaurant operations in Algiers is run across different neighborhoods by the Algerian Red Crescent. People fill rows of long tables inside a huge tent in a central square to break their fast. “The atmosphere is family-friendly and we serve up to 800 meals a day,” said Nour el-Houda Remdani, one of the organizers, as she walked between the rows of diners benefiting from the provisions.

Mercy restaurants used to be frequented mainly by singles, people without housing or travelers. But in recent years, entire families now fill these makeshift eateries.

Even the president acknowledged profound economic shifts in recent years.

“The middle class, once the pride of Algeria, is now being decimated by the crisis,” Tebboune said in an interview on Algerian television earlier this month.

Tebboune has also promised an increase in the minimum wage from 20,000 to 24,000 dinars, an increase in retirement pensions of 5 to 10%, and an increase in unemployment benefits for university graduates, from 15,000 to 18,000 dinars.

The average salary in Algeria is 42,800 dinars, the equivalent of approximately $330 according to the official exchange rate, and less than $235 on the informal market.

Professor Redouane Boudjema of the Institute of Journalism in Algiers said the government’s Ramadan aid measures represented an effort to ensure “social peace” and “absorb political anger stemming from restrictions on civil and trade union freedoms.”

BRIT Awards range from Song of the Year and Group of the Year to Album of the Year, with international artists also recognised.

But how are the award winners decided? Here is all to know.

Who votes for the BRIT Awards?

The BRIT Awards Voting Academy are responsible for determining the nominees and the overall winners of categories, the BRITs website explains.

It says: “The Academy is comprised of approximately 1,200 members who are responsible for shaping the creative and commercial success of the British music industry, including artists, producers, labels, retailers, publishers, managers, media, live, social and DSPs.

“The Academy and the voting process, including all public voting, is overseen by Civica Election Services – an independent voting scrutineer.”

The Voting Academy determines the nominees and winners for the majority of the categories, but not all of them.

The categories for Song of the Year with Mastercard and International Song of the Year EW decided by public vote exclusively on WhatsApp.

Both the Producer of the Year and Songwriter of the Year are also not voted for by the Voting Academy, and are instead decided by a separate expert panel.

The BRITs Critics’ Choice award is decided on by an invited panel of music editors and critics from the national press, online music editors, heads of music at radio and music TV stations, songwriters, producers and live bookers.

Who has won the most BRITs?

Robbie Williams holds the record for the most BRIT Award wins, with 13 as a solo artist and another five as part of Take That.

Coldplay holds the record for most BRIT Award nominations, with 32 in total.

In 2024, Raye broke the record for the most nominations received by a single artist in a year, with seven.

Who is your favourite artist or band? Let us know in the comments.

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Jack Lisowski pulled off a stunning comeback to beat five-time champion John Higgins and reach the Welsh Open final for the first time.

The 34-year-old Lisowski came from 3-1 behind to beat the Scot 6-5 in Llandudno to set up a meeting with fellow English left-hander Barry Hawkins in Sunday’s final (13:00 GMT).

He made breaks of 95, 79, 138, 58 and a closing 78 to deny 50-year-old Higgins a shot at the Ray Reardon Trophy.

“I knew I was playing well. I turned the game around after the interval and I was just thinking ‘keep it going’,” Lisowski told BBC Sport.

“Sometimes when the pressure’s like that, it gets a little bit easier because you go into auto-pilot.

“The crowd was amazing. I felt at 4-3 up, ‘I’m playing really good’, but you’re playing John Higgins. It’s like you’re playing a god.

“Anyway, I won, happy days.”

Mark Sommerville will join other sufferers and campaigners to demand more help, funding and awareness of the rapidly progressive life-limiting disease.

A Dad with motor neurone disease will protest outside Westminster this week to demand more funding to help find a cure.

Mark Sommerville will join other sufferers and campaigners to demand more help, funding and awareness of the rapidly progressive life-limiting disease.

The dad of four, from Uddingston, Lanarkshire, received his MND diagnosis in October 2023 and was told he had 18 months to live.

The 45-year-old has since set up the Mark Sommerville Foundation to fund research but believes the UK and Scottish governments are not doing enough to help fund new treatments.

Mark is now set to take part in the protest in Westminster at Parliament Square on March 4.

Mark said: “Those diagnosed with MND cannot wait

“Motor Neuron Disease devastates lives.

“Not enough is being done. Not enough funding, urgency. Not enough action.”

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It comes after Mark and 60 supporters demonstrated outside the Scottish Parliament last month highlighting a lack of awareness of the rapidly progressive life-limiting disease.

Mark was praised by PM Keir Starmer in Westminster in 2024 for his fundraising and told: “We stand with you in this fight.”

However more than a year on, he believes the UK Government is also not doing enough to fund research into treatments.

Starmer recognised Mark’s work and that of rugby league star Kevin Sinfield, who has raised a million for sufferers of MND, which took his best friend Rob Burrow’s life in June, aged 41.

It also took Scotland rugby legend Doddie Weir in 2022, aged 52.

At an emergency UN Security Council meeting in New York on Saturday afternoon, US Ambassador Mike Waltz said the strikes were “directed toward specific and strategic objectives: to dismantle missile capabilities that threaten allies, to degrade naval assets used to destabilise international waters, and to disrupt the machinery that arms proxy militias and to ensure the Iranian regime, never ever can threaten the world with a nuclear weapon”.

Man United can make it back-to-back wins this afternoon when they face Crystal Palace in the Premier League.

The disappointment of the draw with West Ham is long gone after Manchester United got back on track with a win over Everton on Monday night.

The game at the Hill Dickinson Stadium was threatening to turn into a carbon copy of the West Ham clash, with United enjoying plenty of possession but failing to break their opponents down. As Everton started to get on top in the second half, sub Benjamin Sesko struck to hand United a huge three points in the race for Champions League football.

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Michael Carrick will stick with the majority of players who started at Everton when he picks his side to face Crystal Palace today, meaning Senne Lammens will definitely start in goal. The Belgian was superb on Monday night and there’s every chance United wouldn’t have recorded the win were it not for his brilliant display.

Diogo Dalot and Luke Shaw continue in the full back spots with Harry Maguire in the centre. Leny Yoro looks to have overcome his rocky spell after a solid outing on Monday and can start at centre-back with Maguire.

Casemiro will be fine to start again after six days’ rest and Kobbie Mainoo will continue alongside him. Bruno Fernandes is the first name on the team sheet and he will start in the No.10 role.

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Many expected Sesko to be given his chance from the start against Everton after his late heroics at West Ham, but Carrick resisted the urge to start the young forward. After his goal on Monday night, he simply has to start today. With Sesko leading the line, Matheus Cunha and Bryan Mbeumo can play in the wide areas.

Amad can be excellent on his day and has been a match-winner for United in the past, but with Sesko in top form and Amad clearly struggling at the moment, it’s time to take him out of the team.

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