Giuseppe Cutaro continues to be a certainty in the Parisian pizzeria scene. Originally from the Naples Spanish Quarters, as a pizza maker he had come to the fore by collaborating with the Big Mama group. In Paris, he has opened a branch in the twentieth arrondissement that offers a contemporary version of Neapolitan-style pizza, with a nice high, honeycombed crust. Ordering a Neapolitan "cuoppo" paper cone filled with fried morsels is certainly an excellent choice to start with, while for pizzas we recommend a Lady Emilia, with ricotta, smoked fior di latte, mortadella, pesto and crumbled pistachios. The wine list is good with a fine selection of labels.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.