Gabriel, a pizza maker trained in Naples for the Pizza Napolitaine certification, adopts a rigorous approach, including the selection of San Marzano tomatoes, cured meats and other cheeses such as mozzarella fior di latte, direct from Italy. "During my professional career, I've tested many restaurant meals. I've often been disappointed, and I don't want my customers to be. Quality makes the difference!" explains Gabriel. So he cooks basic recipes, regularly renews his menu and is constantly on the lookout for original flavors. "I created my own dough. It's made with wholemeal flour to bring out subtle aromas, then rested for 48 hours," explains this talented chef, who doesn't hesitate to offer a star-shaped pizza. With him, even the cutting of the cheeses or the 24-month matured Parma ham is carried out with respect for tradition. On the spot or to take away, you'll love the flavours of linguine, salads, planks and pizzas like Casa Veneziana or Friarelli (a vegetable endemic to Naples). Don't forget to round off your meal with a gourmet Italian dessert!
