Originally from Naples' Quartieri Spagnoli, Giuseppe Cutraro, who had already made a name for himself as pizza chef in the Big Mamma group, is going ahead full throttle. His restaurant in the 20th arrondissement offers a contemporary Neapolitan pizza, with a particularly puffy and airy crust edge. The bruschetta parmigiana makes a great start. Interesting the Burrata Multicolore with pesto, red and yellow date tomato confit, Apulian burrata and toasted almonds. The wine list has been enhanced, yet there is still room for improvement.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.