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Must du must dans le XVIe, on adore la pizzeria di Rebellato. Le sud de la botte italienne s'est établi rue de la Pompe dans une chaleureuse simplicité et une authenticité transalpine.


L'équipe est composée de jeunes gens 100% made in Italy, et le décor et l'ambiance participent à l'immersion totale dans l'Italian Way of Life.
La main experte du maître-pizzaïolo napolitain, la préparation quasi-religieuse de la pâte et de la sauce tomate, la qualité et l'origine des produits, la magie d'un four au feu de bois font de cet établissement un must du quartier. Une carte courte, des recettes simples, c'est le secret de Rebellato pour exprimer une cuisine généreuse et savoureuse.

Mozzarella di Rebellato. Crédit Do it in Paris

Le must : la bresaolina, mozzarella di buffala, bresaola, roquette, copeaux de parmesan.

La bonne nouvelle: la famille Rebellato a ouvert un autre établissement, Università della pizza au 37 rue Berger, à Chatelet.

Ouvert tous les jours de 12h à 23h

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La pizzeria Di Rebellato is now the unforgettable Italian place at the heart of the XVI arrondissement of Paris, cradle of upscale French citizens. The atmosphere, the delicious dishes and the warm smiles of the staff will transport you straight to Naples, where the tastiest pizzas are made.

Why we love it? For the vintage posters hung on the wall. For the crazy burrata mozzarella, a piece of heaven. For the quality of the products, carefully selected.

We eat: a tasty bresaolina, bits of old parmesan cheese, large and greasy pizzas.

Kudos for: the opening of a second restaurant, near Châtelet, 37 rue Berger

Mozzarella di Rebellato. Picture credit Do it in Paris

Open all day, noon to 11pm

Cover picture credit : Facebook Page


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Must du must dans le XVIe, on adore la pizzeria di Rebellato. Le sud de la botte italienne s'est établi rue de la Pompe dans une chaleureuse simplicité et une authenticité transalpine.


L'équipe est composée de jeunes gens 100% made in Italy, et le décor et l'ambiance participent à l'immersion totale dans l'Italian Way of Life.
La main experte du maître-pizzaïolo napolitain, la préparation quasi-religieuse de la pâte et de la sauce tomate, la qualité et l'origine des produits, la magie d'un four au feu de bois font de cet établissement un must du quartier. Une carte courte, des recettes simples, c'est le secret de Rebellato pour exprimer une cuisine généreuse et savoureuse.

Mozzarella di Rebellato. Crédit Do it in Paris

Le must : la bresaolina, mozzarella di buffala, bresaola, roquette, copeaux de parmesan.

La bonne nouvelle: la famille Rebellato a ouvert un autre établissement, Università della pizza au 37 rue Berger, à Chatelet.

Ouvert tous les jours de 12h à 23h

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Why we love it? For the vintage posters hung on the wall. For the crazy burrata mozzarella, a piece of heaven. For the quality of the products, carefully selected.

We eat: a tasty bresaolina, bits of old parmesan cheese, large and greasy pizzas.

Kudos for: the opening of a second restaurant, near Châtelet, 37 rue Berger

Mozzarella di Rebellato. Picture credit Do it in Paris

Open all day, noon to 11pm

Cover picture credit : Facebook Page


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