Stirling is about to welcome a new pizza hotspot, Piotsa Pizza, bringing back a familiar face to the city’s dining scene. Alex Sorlei, former owner of the popular Napizza, is making his return with this new venture.
Piotsa Pizza, opening in the old Strathcarron Hospice charity shop on King Street, promises to deliver a range of pizzas, from traditional Italian favorites to unique Scottish variations. The restaurant will accommodate 25 diners and also offer takeaways. In addition to its pizza offerings, Piotsa will feature pizza-making workshops, wine tastings, and other special events.
Alex Sorlei, 32, and David Atkins, 38, are behind the new restaurant. Alex, who previously operated Napizza on Friars Street, is bringing his pizza expertise back to Stirling after a four-year hiatus. He initially opened Napizza in 2016 while studying international politics and French at the University of Stirling. His inspiration came from a craving for light Italian pizza, which led him to rent a unit and start his pizza journey.
Despite having no prior experience in pizza-making, Alex took a leap of faith. He admits, “I had absolutely no idea how to make pizza. It was quite a risk because the pizza was a bit more soggy, it was a different type and it wasn’t like the takeaway that they were used to.”
Napizza gained popularity and remained open beyond Alex’s graduation in 2018. However, in early 2020, he faced burnout and decided to close the restaurant to maintain its quality. This closure left a lasting impression on David Atkins, who found Napizza’s pizzas unforgettable.
In July 2023, David, while waiting in line at a pizzeria in Naples, reached out to Alex via social media. Their shared passion for pizza turned into a collaborative business plan. Alex will focus on the culinary and marketing aspects of Piotsa Pizza, while David, with his accountancy background, will manage the financial side.
The duo aims to blend Scottish and Italian culinary traditions, using both local and Italian ingredients to craft high-quality dishes. Future plans include adding pasta to the menu and creating an outdoor dining area.
Alex expressed his enthusiasm: “It’s exciting now – the fun is about to start. It’s so nice when we put all this work into it and we see things in the physical world because so far it’s all been in theory.”
