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Glasgow Times
9 hours ago
- Entertainment
- Glasgow Times
How does the new Glasgow Southside Paesano compare to the original?
From the moment rumours surrounding the future of the former Di Maggio's on Pollokshaws Road first began to swirl, right up until striking blue signage confirmed beyond doubt that a 'sequel' was on the way, their thoughts have been consumed with little else. It was not a drill. Paesano was coming to Shawlands. READ NEXT: First look inside Glasgow's new Paesano Southside READ NEXT: Paesano opening in Glasgow's Shawlands - what we know so far (Image: Newsquest) A Southsider myself, I have no shame in counting myself among those who scoured the Facebook community pages for updates on opening or snapped pictures of the unit's progress almost daily to share on the family group chat. Of all the wonderful restaurants and bars opened in the area of late, this one felt different. Not just the first major move since the brand was taken over by the DRG group last summer, but a demonstration of confidence that a high-volume operation like this could thrive on this side of the river. The often-regurgitated sentiment of the Southside morphing into the 'new West End' doesn't seem quite as glib now that we too have a Paesano branch to call our own. If you caught our recent Lunch Review of the original city centre restaurant, it will come as no surprise that I am thrilled to welcome the team to the neighbourhood. I love their fuss-free approach to Neapolitan Style pizza and will point-blank refuse to engage with anyone who claims their liberal use of tomato sugo makes for too soggy an affair. It's delicious, affordable and above all, reliable. In over a decade since my first visit, I've never regretted a meal on Miller Street. So, how does the new kid on the block compare? (Image: Newsquest) Well, for one, it's noticeably smaller. Though no less busy, the long shared tables don't stretch quite as far as those in place at the skinny city centre unit, and cleverly positioned mirrors play their part in making the place seem less tightly packed. A difference in layout further means that the Pollokshaws Road restaurant is filled with natural light from a wall of windows looking out towards a busy junction. It feels more open, and therefore less frantic, but an industrial-looking lighting fixture spelling out Paesano with exposed bulbs is a nice nod to the same one used to illuminate their big sister restaurant in town. A scroll of brown paper hung on the far wall showcases today's specials including a 'Carbonara pizza' with guanciale, pecorino and plenty of black pepper, but Paesano purists will be delighted to hear that otherwise the menu is a near carbon copy of the city centre and West End units, with options numbered one to 10. Pictured: The pizza from our Paesano city centre lunch review in February this year (Image: Newsquest) Keen to test the new restaurant under the same conditions as my previous review visit, I order once more the number five of cotto ham with mushrooms, tomato sugo, fior di latte mozzarella, basil and EVOO. There's snacking on sweet and tangy balsamic onions, firm nocellara olives coated in a thin sheen of oil and beautifully fresh slices of vibrant plum tomatoes cutting through creamy burrata to be done while waiting. It's all shared, because instead of my usual solo mission, this week's review mixes business with pleasure as a birthday is marked within my friend group. There are seven of us, but Alessio, our server for the evening, remains unfazed by requests for added chillis or extra dips and sides. He's a jolt of energy on weekday service – and will later make the experience all the more special when catching wind of cause for celebrations in our group, leading the whole restaurant in a spirited rendition of 'Happy Birthday'. Though I've never found fault with the service at Paesano before, none can compare to this team member's show-stealing performance. Pictured: The new Southside Paesano lives up to expectations, and then some (Image: Newsquest) But let's get back to the pizza, shall we? For the sake of this review, I'm glad to notice straight away that there are a few subtle differences between the number five in Shawlands and the one I devoured in the city centre a few months ago. There's still a generous amount of cheese here, but it's not quite the thick blanket of fior di latte that I had tackled the first time round. It feels lighter and better balanced, allowing that salty cotto ham that's just started to curl and crisp at the edges in the intense heat of the oven its chance to shine. The pillowy slow-proved crust, however, is less blackened, robbing the dish of that intense element of charred flavour but still suitably bubbled and blistered. Thankfully, there's the addition of a truffle aioli for dunking, which more than makes up for any peely-wally-ness. Never mind its intended purpose as a dip, I would happily take a teaspoon to this pot of punchy goodness and eat just that on its own as an appetiser. I suspect there's slightly less EVOO glugged across this pizza as a finishing touch, but every Paesano veteran knows that adding your own liberal amounts of the chilli oil which sits alongside seasoning on the tables, is a must anyway. There's a sense of relief as the final bites are finished, knowing now for sure that this new restaurant lives up to expectations. But beyond that, I'm surprised to find myself questioning whether it could even be better than the original? My intention for this week's review was never to play favourites. I only hoped to confirm that standards had carried over to the new home. So, at the risk of sounding biased, I'll simply sign off by saying this is very much the case, and then some. How soon is too soon for the next visit? Price: The number five pizza is priced at £12.50 - worth noting that this is 60p more than what I paid in the city centre branch for the same toppings in our February review. Wait time: Around 25 minutes after ordering. Rating: 5/5. I might anger some by giving this experience 0.5 points more than the city centre restaurant, but the team truly deserves it. Only time will tell if this is opening week magic or not. Paesano Southside is located at 1038-1040 Pollokshaws Road in Glasgow.
Yahoo
3 days ago
- Business
- Yahoo
Three Serie B Clubs Eyeing Up Inter Milan Starlet On Loan This Summer
Three Serie B Clubs Eyeing Up Inter Milan Starlet On Loan This Summer Three clubs in Serie B are eyeing up a loan move for young Inter Milan midfielder Luca Di Maggio. This according to Italian outlet FCInterNews. They report that Juve Stabia, Modena, and Bari are keen on the 20-year-old after his impressive loan spell with Perugia. Advertisement Young Inter Milan midfielder Luca Di Maggio spent the season just gone on loan with Perugia in Serie C. Therefore, this was the 20-year-old's first season of regular first team football. And it was a successful campaign for Di Maggio as he looked to find his feet in the senior game. Juve Stabia, Modena & Bari Keen On Inter Milan Midfielder Luca Di Maggio FLORENCE, ITALY – JANUARY 17: Luca Di Maggio of Italy in action during the International Friendly between Italy U19 and Spain U19 at Centro Tecnico Federale di Coverciano on January 17, 2024 in Florence, Italy. (Photo by) Now, Inter Milan will decide what the next step will be for Luca Di Maggio. Reportedly, the Nerazzurri had been considering putting the Italy Under-20 international into their Under-23 team next season. Inter will have the intermediate team, similar to the Juventus Next Gen and AC Milan Futuro sides, for the first time starting next campaign. Advertisement However, FCIN report, there is also interest from other clubs in loaning Di Maggio. After a successful season in the Italian third tier, meanwhile, it could be time for a move up a division for the 20-year-old. Therefore, FCIN report that there are three teams in Serie B who want to loan in Di Maggio. These are Juve Stabia, Modena, and Bari.
Glasgow Times
21-05-2025
- Business
- Glasgow Times
First look inside Glasgow's new Paesano Southside
The newest branch of the authentic Neapolitan pizzeria chain will open on Pollokshaws Road at 11.30am on Wednesday, May 21 in the unit previously occupied by Di Maggio's. The Glasgow Times was invited down to Shawlands to get a sneak peek inside the new restaurant ahead of its opening. READ NEXT: 'Much-loved' restaurant reopens after long closure following blaze Paul Laing (Image: Newsquest) Paul Laing, general manager, told the Glasgow Times: "We're really excited. "We had a soft launch which went fantastically well and [on Wednesday] from 11.30am we're fully open to the public. "The response and anticipation in the local area have been great to say the least. "Neighbours and other local businesses around have all been really supportive. "There's a good buzz about the area, and we're looking forward to getting started." (Image: Newsquest) Sitting in the restaurant on Tuesday afternoon, that buzz was clear to see as passers-by pressed their faces up against the window for a look inside, or popped their head in the front door to ask when the restaurant would be opening. Despite being the smallest of Paesano's three restaurants, the new location has 65 covers and is bringing 40 jobs to the area. We previously reported hospitality giant DRG had announced ambitions for a "major expansion" of Paesano and Sugo after the company acquired the brands for what was believed to be an eight-figure sum last year. In November, it was reported that planning permission was being sought for the unit at the corner of Minard Road to be transformed into the city's third Paesano. READ NEXT: Well-known Glasgow pub reveals exciting rebrand after shutting its doors (Image: Newsquest) Speaking of the brand's popularity, Paul said: "Paesano in Glasgow is synonymous with fantastic pizza, great quality, fresh ingredients. "We source only the best, we've got the best guys in the kitchen cooking the pizzas, so for me personally it's a brand that doesn't have any limits. "You could take this to any city in the UK and I believe it would do really well." He added: "The Southside is a real up and and coming area, it grows year on year and everyone wants to live here now so why wouldn't we want to be a part of that growth?" (Image: Newsquest) Occupying a corner unit with large windows, the new restaurant is nice and bright and its smaller size offers diners a more intimate experience. Customers will be able to see their pizza being freshly made, with some seats looking into the pizza chefs' station. On the outside of the building, old signage which was previously hidden by Di Maggio's frontage has been uncovered and will now be visible. First opening in 2015, Paesano quickly became a beloved institution across the city with its simple menu of 10 pizza options and regularly changing specials. The wood-fired pizzas use the finest Italian ingredients and are cooked in ovens built by artisans in Naples. Paesano Southside is located at 1038-1040 Pollokshaws Road.
Yahoo
06-05-2025
- Business
- Yahoo
San Jose's Tony Di Maggio's Pizza struggling to reopen after fire
(KRON) — A popular Italian restaurant in San Jose Is struggling to reopen after nearly burning down last summer, due to delays to delays in insurance and construction. Tony Di Maggio's Pizza off Monterey Road and the Capitol Expressway has remained closed since the restaurant suffered a roof fire. Pizza shop owner Jack Di Maggio told KRON 4 that the fire started after construction crews ruptured a wire while installing a new air-conditioning unit. 'I just want to get open,' Di Maggio said. 'It's been a long 10 months. We've been struggling lately so we just wanna get back open, make food, do what we've been doing for pretty much my whole life.' Biotech company once valued at $700 million slashes entire workforce The pizza shop has lost more than $600,000 in sales since the closure, Di Maggio said. The restaurant has served San Jose customers for 50 years. Di Maggio hopes to reopen in May or June. Watch KRON4 reporter Jack Molmud's full report in the video above. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
06-04-2025
- Science
- Yahoo
Researchers make unprecedented breakthrough with fish made famous by 'Finding Nemo': 'It's important we do this research'
It turns out the fish from Pixar's Finding Nemo are pretty hard to find — and costly, too. However, researchers at the University of Florida, Institute of Food and Agricultural Sciences (UF/IFAS) are looking to change that. They're doing it by developing a method for effectively breeding these beautiful aquatic species. Clownfish and blue tang are among the most sought-after saltwater fish for aquarium owners. This is likely due in no small part to the fact that they're the two breeds of the main characters in the Finding Nemo films. But acquiring these fish is expensive for the buyer and tricky for the seller because they must be taken from the wild. Breeding these fish — and many other popular saltwater species — is notoriously difficult, thanks to their unique needs: The zooplankton they eat are difficult to grow, and different types of zooplankton are required as the fish continue to develop. However, UF/IFAS researchers are finding success in their plans to breed clownfish, blue tangs, and many others. Two research groups have successfully bred blue tangs (the same breed as Finding Nemo's Dory) within two weeks of one another. Solving this aquatic riddle can be a tremendous boon to the country's ornamental fish market, which had an estimated value of $1.68 billion in 2024, per Grand View Research. That number is expected to grow significantly. However, UF/IFAS researchers still have their work cut out for them. "It's very labor- and cost-intensive, which is why it's important we do this research for the industry to create a blueprint," Matthew DiMaggio, director of the UF/IFAS Tropical Aquaculture Laboratory in Ruskin, said. This research will not only benefit the economy — it can also work to protect our beautiful oceans and leave their delicate ecosystems intact. On top of that, it can benefit the many aquariums around the country that do incredible conservational and educational work. "We don't know how wild harvest affects these reefs," DiMaggio said. "So, finding ways to raise sought-after marine fish species can contribute to conservation, as well as job creation and economic stimulation." What's the biggest obstacle stopping your organization from using solar panels? They're too expensive Don't know where to start They're an eyesore We already use solar panels Click your choice to see results and speak your mind. Join our free newsletter for weekly updates on the latest innovations improving our lives and shaping our future, and don't miss this cool list of easy ways to help yourself while helping the planet.
