British

Vangelis said he had extensive training in Naples, not at collage but at an academy at a traditional pizzeria, with top pizza chefs.  The rewards; pizzas as authentic as you can get this side of Italy, the dough, 4 simple ingredients, hand made, but fermented for 48 Hours before use, a Neapolitan influence, which enhances the flavour, then topped with your favourite toppings and baked to perfection in a traditional stone fired revolving oven ... the result a thin base with a light fluffy crust ... I have to say they're delicious!

... These days he's got a crew of 30, most working as part of the family for years, and 'well oiled' is an understatement ... serving the best Cod and Haddock, and a nice bit of Plaice, imported from UK, Norway, Germany and France, deep fried in Lambros' crispy batter or breadcrumbs and served, of course, with chips made with Cyprus potatoes, pure heaven! ... opps, don't forget the mushy peas or maybe gravy, or curry sauce to dip your chips into and a few pickled onions and maybe a wally ... omg, old habits die hard oh, and almost forgot a good cuppa and a slice ... perfect!

Cyprus has always been a favourite destination for Brits with about 65% of over 2 million visitors coming from the UK . Naturally you'll...