PIZZERIA ONDA CALABRA

This discreet building does not attract the eye, we go there by word of mouth and we praise the friendly welcome. It is rather a success, the smells open the appetite. The chef offers three types of pizza dough: the classic, with turmeric flour or with roasted wheat. An original idea that brings the number of pizza combinations to about 150. Carried away by the wave, we fall for the Miss (olives, rocket, parmesan, aubergines, cherry tomatoes), the Radici Calabria or the local Maredsous with cheese and spicy salami. As for the pasta, it's classic and hearty.