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Pizzas cooked on wood fire to take away or delivered to your home in the communes of St-André, Sarlat, Vitrac, Vezac and Beynac.
Manuel was trained by a Neapolitan pizzaiolo. He cooks over a wood fire and makes his pizza dough on site. Rolled out by hand, he also uses it for paninis. He offers a Périgourdine pizza with Monbazillac cream, dried duck breast, foie gras, arugula, walnuts and truffle oil, the chef's pizza with mozzarella, Italian ham, arugula, parmesan and olive oil, but doesn't forget vegetarians. As he's from Alsace, he's organizing a tarte flambée evening on August 2, which you should book in advance. Out of season, you'll also find homemade pasta and lasagne.
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