PLENTY of plant-based pizzas are on the menu at Noi Quattro, where authentic Neapolitan bases meet tasty toppings. It’s the place to head in the Northern Quarter for meat-free treats without lacking in authentic Italian taste.

Choices at Noi Quattro are updated regularly to get the best out of seasonal ingredients, and right now there are four vegan options on the main menu, and another one on the specials board. The Superga was the special when we last popped in – seeing a super-healthy combination of juicy portobello mushrooms, red radicchio leaves and mixed seeds added to the overnight-proved, Naples-style oven-fired dough, then drizzled with a truffle sauce and sprinkled with freshly chopped parsley.

Sticking with the mushrooms, we’re fans of the Tris di Funghi – porcinis, chestnuts and portobellos are teamed with garlic, extra virgin olive oil and genuine San Marzano DOP tomatoes, which crop up again on the Marinara alongside aromatic fresh basil and oregano. The Dall’orto Bio brings together organic grilled peppers, courgettes, aubergine and tomatoes for a bit of a Mediterranean vibe, and Avezzanese has roasted potatoes, roasted onions and rosemary.

There’s also lots to pick without meat or dairy from the piccoli antipastistarter choices. From the “Cuoppi” section of the menu, the Cuoppo di Terra is a streetfood-inspired vegetables, courgette flowers and zeppoline fritter dish, and the Cuoppo di Patate is a paper cone filled with chips, skin-on fries and sweet potato fries. From the “Stuzzichini” section, the Scugnizzielli and Verdure is a snack of bite-sized fried doughballs served with mixed grilled vegetables.