pizza in all its forms in Paris

The Agatissima (cream of yellow tomatoes, burrata, arugula and basil), at Agata (6th). Fabrizio Verretthia

The famous transalpine specialty is not limited to the confrontation between the Neapolitan and Roman versions. It is now also eaten in different forms. The proof in these six new addresses.

Neapolitan: AGATA

The place. In recent years, Neapolitan pizza, recognizable by its elastic dough and thick edges (the cornicione), has exploded in the capital, which now hosts quality addresses almost everywhere. Like Agata, concocted by four partners (including two former Iovine’s), and which has the double advantage of being ideally located in the heart of Saint-Germain-des-Prés (with a 30-seat terrace, please!) and to display a stylish decor surfing on the chic Mediterranean imagination (terracotta, Sicilian ceramics, etc.).

The pizza. Imagined by Gennaro Esposito, a pizza maker from Naples, it features a dough faithful to the Campanian tradition and is available in 15 recipes filled with ingredients from La Botte, half classic (margherita, marinara, etc.), half creative, image of the cinque sensi, a gourmet white sauce wrapped in stracciatella, guanciale, pecorino fondue, hazelnuts from Piedmont, refreshed with lemon zest, arugula and basil

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