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Pizzeria preparing pizzas with toppings that vary according to the season and the market.
Elders of the Taglio decided to embark on a new adventure where they would be their own bosses under Thierry's leadership. He has over 100 pizza recipes that vary depending on the seasons and the market but only a dozen are displayed every day. The à cream, pancetta and scamorza smoke is amazing and especially delicious. The dough that rested 72 hours in cold, is well worked, smooth in and crispy outside. The cheese and cheese come directly from Italy, the vegetables are very fresh. Desserts are also made on site. The tiramisu is very good and very light, and the cotta cotta of red fruit is not bad either. As in Taglio, pizzas are sold in units of at least 140 g. The room, very clear, in white and red symphony, is decorated with disparate furniture and is appreciated the large surface of the tables.
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