LA PIZZA D’UGO
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If two or three tables make it possible to eat on-site, the places are primarily intended for the sale. Ugo is the great lad sympathetic to his traditional oven and speaks passionately about the art of making pizza. Because here nothing is frozen or ready in advance. The dough is made by hand and cooking with wood fire. And above all, the pizzas, at relatively low prices relative to their gargantuan size are excellent. There are, of course, great classics: Margarita, Queen, Neapolitan, 4 seasons and 4 cheeses and more original: basquaise (tomato, chicken, onions, peppers, cheese), nice (tomato, tuna, peppers and cheese) or vegetarian (tomato, mushrooms, peppers, seasonal vegetables, onions and cheese). The Savoyard and its generous garniture composed of reblochon, Emmental, bacon and onions are particularly successful.
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