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The recipe is as old as Italian, the hand of the hand is Catalan and the secret of this success that has not dément for 17 years holds in command: make the dough every day. The rest is only literature, light because the chef likes only the simple and tasty cards. In one of the oldest (and best) pizzerias of the city, do not seek frills or superfluous, the star is pizza, in all its states but especially the best. The classics are there, peasants, four cheeses, cannibale with full-bodied, vegetarian steak, tuna, tuna or salmon. Patrick and his wife enriched them with specialities created in the same spirit. If the Popeye is reserved for the mighty that like spinach, the Gourmande and its mixture onions, magret, roquefort and persillade has the good taste to look like the land. Winter as summer, we love sunny gizzards, dried tomatoes and balsamic vinegar, a colourful novelty that bears its name. A beautiful range of Italian wines and family wines from Du make it possible to compose a meal as complete as a Peperone or a successful Stromboli.
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