basilico: desserts menu

	Mail on Sunday, Tom Parker Bowls, "Find your perfect pizza" read review
	Hardens london restaurants 2004 awarded 1 for exceptional food "very thin and crispy bases , with ultra fresh toppings"
	Hardens London Restaurant Guide 2003 Awarded 1 for exceptional food "out of this world" pizza "there's a reason it costs more" makes this a superb take away chain
	Evening Standard ,April 2002 Londons Top 50 Takeaways "basilicos wood" - fired ovens makes its pizzas closer to the authentic Italian experience than most doughy competitors. Thin, crispy and huge with interesting toppings such as fresh rocket, proscuitto and asparagus.
	Hardens 2001&2002 rating of 1 for Exceptional food
	Time Out Eating and Drinking Guide red star in 2000,2001and 2002 for being one of the best of its type
	"The kind of modern pizzas the big chains cannot match:thin and well made"Charles Campion, Evening Standard
	"Gourmet Takeaway",Zagat 2002 receives a rating of 20 for food
	"Britains best take-away and delivery restaurant"Pizza and Pasta Association 2001/ 2002
	Pizzas are baked in wood -fired ovens, they are big and the toppings are beautiful...(The Independent Magazine ,27October 2001)
	"We finished with coffee, basilicos own blend...like everything else about basilico,it was first class" Footloose Magazine January 2001
	"basilico follows a simple recipe and the results are invaribly excellent" The Mirror 18August 2000
	"Thin crust pizzas cooked to perfection and piled high ...with the freshest and often unusual.. ingredients" The Gurdian
	Shine magazine Aug 2001 - basilico mango ,pineapple orange and ginger "amazing ! The freshest and frutiest one we tried, it was absolutely delicious. Definitely the best of the bunch