Walking into 400 Gradi feels a bit like entering any pizza restaurant down the ‘other’ end of Lygon Street. Lots of wooden tables, soft lighting and groups of loud people drinking vino and sharing dinner plate sized pizza. It’s only when you see the chefs at the antique salumi machine slicing pink prosciutto straight onto the pizza base as it comes out of the oven, or hear ‘buon appetito’ in a perfect Italian accent as the food is set down on the table, that you know you have entered somewhere a bit different and really special…
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