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©East Mamma, ©oliviajap

Depuis début avril, “the place to be” se trouve du côté d’Aligre où vient d'ouvrir ce lieu très fashion, passage obligé pour tous les foodies…

Et pour cause : les super produits italiens ont été minutieusement sourcés. En direct des campagnes de la Péninsule, ils sont confectionnés par une centaine de petits artisans. Résultat ? Une burrata mortellement crémeuse ou un jambon de Parme aussi délicat que démentiel.

Rentrons dans le vif du sujet... Des pizzas cuites au feu de bois avec une pâte extra extra fîne à bord épais et croustillant, ultra légères (9€ à 15€). Nos préférées? La Mammargherita hyper colorée (mozzarella de bufflonne, basilic frais, tomates juteuses de San Marzano), la Four to the floor (gorgonzola, mozza, ricotta, caciocavallo) et la Peperonciro (Spianata de Calabre, poivrons et oignons confits, carpaccio de courgette). Un grave dilemme.

La Pizza Mammargherita avec mozzarella de bufflonne, basilic frais, tomates juteuses de San Marzano

Mamma mia, testez le presque légendaire tiramisù version light au citron ou banane-spéculoos (6,50€). Craquez les yeux fermés pour l'option à volonté (12€).

Le plus : un lieu XXL designé par Martin Brudnizki (déjà à l’origine des restos de Jamie Oliver à Londres) dans un goût transalpin hype, fidèle à l’esprit tradi d'une trattoria.

Un dernier conseil : déboulez avant 12h15 pour éviter la queue.

Psst : on murmure une prochaine ouverture à Oberkampf en juin.

Tous les jours de 12h à 15h et de 19h30 à 23h.

© Renaud Cambuzat

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Since early April, “the place to be” is next to Aligre where this very fashion place has opened, a must go for foodies…

And with cause: all the super Italian products were carefully selected. Directly from the campanas of the Boot, they were produced by hundreds of crafts persons. Result? A heavenly cream buratta or a Parma amazingly delicate.

Pizzas are all cooked in a wood burning overn with an extra fine crust with a thick and crispy edge (9€ to 15€). Our favorite? The super colorful Mammargharita (Mozzarella of bufflone, fresh basil, juicy San Marzano tomatoes), the four to the floor (gorgonzola, Mozza, ricotta, caciocavallo)  and the Peperonciro (Spianata from Calabria, peppers and preserved onions, carpaccio of courgette). Hard to choose.

 Pizza Mammargherita with buffalo mozzarella, fresh basil, juicy tomatoes from San Marzano

Mamma mia, test the almost legendary tiramisu in light version with lemon or banana-speculos (6,50€). Eyes closed you can choose the all you can eat option(12€).

The plus: an XXL place designed  by Martin Brudnizki (already at the origin of Jamie Oliver restaurants in London) for a hype transalpine taste, faithful to the traditional spirit of a trattoria.

Last tip: shop up before 12h15pm to avoid queueing up.

Shhh: there is talk of an upcoming Oberkampf opening in June.

Every day from noon to 3pm and from 7:30pm to 11pm.

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©East Mamma, ©oliviajap

Depuis début avril, “the place to be” se trouve du côté d’Aligre où vient d'ouvrir ce lieu très fashion, passage obligé pour tous les foodies…

Et pour cause : les super produits italiens ont été minutieusement sourcés. En direct des campagnes de la Péninsule, ils sont confectionnés par une centaine de petits artisans. Résultat ? Une burrata mortellement crémeuse ou un jambon de Parme aussi délicat que démentiel.

Rentrons dans le vif du sujet... Des pizzas cuites au feu de bois avec une pâte extra extra fîne à bord épais et croustillant, ultra légères (9€ à 15€). Nos préférées? La Mammargherita hyper colorée (mozzarella de bufflonne, basilic frais, tomates juteuses de San Marzano), la Four to the floor (gorgonzola, mozza, ricotta, caciocavallo) et la Peperonciro (Spianata de Calabre, poivrons et oignons confits, carpaccio de courgette). Un grave dilemme.

La Pizza Mammargherita avec mozzarella de bufflonne, basilic frais, tomates juteuses de San Marzano

Mamma mia, testez le presque légendaire tiramisù version light au citron ou banane-spéculoos (6,50€). Craquez les yeux fermés pour l'option à volonté (12€).

Le plus : un lieu XXL designé par Martin Brudnizki (déjà à l’origine des restos de Jamie Oliver à Londres) dans un goût transalpin hype, fidèle à l’esprit tradi d'une trattoria.

Un dernier conseil : déboulez avant 12h15 pour éviter la queue.

Psst : on murmure une prochaine ouverture à Oberkampf en juin.

Tous les jours de 12h à 15h et de 19h30 à 23h.

© Renaud Cambuzat

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Pizzas are all cooked in a wood burning overn with an extra fine crust with a thick and crispy edge (9€ to 15€). Our favorite? The super colorful Mammargharita (Mozzarella of bufflone, fresh basil, juicy San Marzano tomatoes), the four to the floor (gorgonzola, Mozza, ricotta, caciocavallo)  and the Peperonciro (Spianata from Calabria, peppers and preserved onions, carpaccio of courgette). Hard to choose.

 Pizza Mammargherita with buffalo mozzarella, fresh basil, juicy tomatoes from San Marzano

Mamma mia, test the almost legendary tiramisu in light version with lemon or banana-speculos (6,50€). Eyes closed you can choose the all you can eat option(12€).

The plus: an XXL place designed  by Martin Brudnizki (already at the origin of Jamie Oliver restaurants in London) for a hype transalpine taste, faithful to the traditional spirit of a trattoria.

Last tip: shop up before 12h15pm to avoid queueing up.

Shhh: there is talk of an upcoming Oberkampf opening in June.

Every day from noon to 3pm and from 7:30pm to 11pm.

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