Padrone takes its pizza seriously. A large wood-fired oven from Verona is the centrepiece behind the bar, while imported Italian ingredients (Mulino Caputo flour, Puglian tomatoes, etc) go into their enjoyable pizzas. Options range from straight-up pomodoro and fior di latte mozzarella to fancier toppings such as nduja with mushrooms or prawns with pancetta. Most diners come for the pizza, but pasta (GF available) and risotto are well handled too, with ‘Jimmy style’ half pizza and half pasta available for two diners. Grab a seat at the window for views across the Clyde as a stand-in for the Med.