Spritz and pizza on the terrace, did we say the magic words? Already present in the 11th, Acqua e Farina went for a larger vision with this new address stretching out along the sidewalk bordering the Canal Saint-Martin. Another pizzeria, might you say. Yes, but here the dough is elaborated with a mysterious ingredient making it absolutely unique in the world.
Pizza made with millennial water
Have you ever heard of the underground Albien water? This natural underground reservoir that extends along the entire Parisian basin, shelters drinkable water that is more than 20,000 years old. Three public fountains distribute this very pure water, slightly mineralized and filled with iron: at the Butte-aux-Cailles Place Paul Verlaine (13th), Square Lamartine (16th) and Square de la Madone (18th). Each week, the restaurant fills up its bottles with water flour in order to make its pizza dough using organic Italian flour.
Result? A perfect Neapolitan base (puffy edges and thin crust) and ultra digest, offered for a dozen recipes: the Margherita simple and efficient (€14), the wildly vintage four seasons (€18, the Regina (€15) or the Capricciosa (mozzarella, truffle ham, artichokes, mushrooms, black olives, (€17).
And also? Pasta and antipasti
Burratina (€13), squid salad (€14), pasta with clams (€22), lasagne with truffles (€17), Acqua e Farina sends out all the great classics of the transalpine repertory, to be washed down with cocktails and Italian wines.
In terms of dolci, impossible to resist their impossible to resist affogato (€9) and the floating island with pistachio (€8)
The plus: Maradona is watching over you. The photo of the player is proudly displayed next to the pizza oven in an ultra cosy decor (wooden banquettes and tables, industrial chairs and graphic cushions), stretching out all along the sidewalk.
Open every day.