Press room
Italian version

400° Laboratorio

Closing time:
Closed on Sundays and Mondays


Gennaro Nasti loves a good challenge, and we are pleased to introduce his latest adventure entirely dedicated to pizza. In his kingdom you will find three styles of Italian pizza: the padellino pizza, the fragrant focaccia and the classic Neapolitan pizza, which made him famous at Bijou (awarded as Pizzeria of the Year in 2017), for an Italian pizza journey from north to south. The padellino pizza is cooked three times, with a very long leavening at 100 degrees, crisp on the outside and soft on the inside. The irresistible focaccia made with classic ingredients like broccoli and sausage has a unique crunch. Finally, the Neapolitan pizza is airy and authentic, as it always should be. Lots of research and haute cuisine ingredients. The ambiance is modern and elegant, the service is professional and the cellar is well stocked. For us it is the best pizzeria in Paris.


Closing days
Closed on Sundays and Mondays
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