29° 50 Top Europe 2020
New Entry of the Year 2020
A small square filled with tables in a popular district which has become bobo. The queue is animated by a professional, happy reception, which makes you feel as if you are in Italy. The premises are decorated in an curated, contemporary style. Patrons have a view of the large oven and the team of pizza chefs who are busy under the command of Peppe Cutraro, who is cheerful as always. It is imperative that you try the pizza which allowed him to win the 2019 World Championship in the “Contemporary Neapolitan” category: cream of yellow tomatoes from Piennolo, buffalo-milk mozzarella, Parma prosciutto (aged 24 months), and Provolone cheese, with a touch of roasted almonds and fig jam which renders it all truly sublime. Peppe has been successful in introducing a pizza to Paris with his personal contemporary touch, without distorting the soul of the Neapolitan pizza. It has a digestible, light dough, which is soft on the inside with a crunchy exterior. And how can you resist the “Sulle spiagge di Nerano” with zucchini flowers, the “Queen Tartufo” with Italian summer truffles or the “Marechiaro” with tuna fillets from Cetara, just to name but a few. On top of that, there is a good selection of starters, salads and desserts.