Born almost by chance, seizing the moment when they found out a friend of theirs was selling his pizzeria, the restaurant offers a sort of “journey across Italy” through different types of pizza:

from those al taglio - in 3 versions – to the round ones– 10 different versions each day – seasoned with different regional products and specialties and some French products too, from Isole siciliane (pizza with San Marzano POD tomato, capers from Linosa, olives from Nocellara, anchovies from Mazara, wild mountain oregano, confit pink garlic from Lautrec);

Calabria (San Marzano POD tomato, mozzarella fior di latte from Apulia, traditional ‘nduja and mozzarella di bufala campana added raw at the end);

or Lombardia (pizza with no tomato, with mozzarella from Apulia, “Delica” pumpkin from Mantua, rolled pancetta and rosemary), plus focaccias, daily specials and lasagne, buffalo milk mozzarella, cheese, cured meat and desserts, paired with organic wines, soft drinks and crafts beer from Birra del Borgo.

The dough is made with 100% Italian flour and is matured for 48 hours, while the “cooked” seasonings are all homemade.

«At last, the idea of pizza is finally arriving in France, or rather in Paris – explains Fabrizio – Clients are very careful about the kind of flour pizza chefs are using, the length of dough maturation, etc. They expect quality, are ready to pay for it. Just like at Caffé dei Cioppi, our offer aims mostly for neighbourhood business and family clients with a very good quality/price/daily offer ratio».

Luciana Squadrilli
source: http://newsletter.identitagolose.it/email.php?id=561

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