MAZZUCCO
Thin-crust pizza with a generous topping of fresh products in a restaurant in Paris.
At Mazzucco we don't hesitate with mozza and pizza. We start with a sipped, the aperitif of the year, and a mozzarella chosen from the beautiful selection directly from Italy (Buratina Nose in raw milk, mozzarella di Buffala woven or smoked, mozzarella log, burrata). Then, point of other salvation than pizza with the pleasure of appreciating the dexterity and know-how of Chef Pizzaïolo Matteo Faddaon. A glass of Proseco to admire the show. Then it happens: a fine baking pizza, well baked and generous with fresh produce. Lorenzo (tomato sauce, Fiordi latte, bresaola, rockets, Parmesan) is irresistible even if the Elliott (tomato sauce, fiordi latte, 16 month Parma ham, parmiggiano) puts the bar high. A limoncello and a tiramisu later, we leave here with a desire for weekend in Rome.
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