Iovine’s, the genuine Neapolitan pizza, comes to Paris Le Marais

It’s in Naples that one of the mots enjoyed dishes has been created. I’m talking about pizza of course! It’s not a surprise if Neapolitan chef Nicola Iovine made it his specialty!

In fact, the Iovine’s family is getting bigger with the opening, in rue de Bretagne, of a new Iovine’s pizzeria – the third in Paris since 2015. With always the same wish: baking the nice and genuine Neapolitan pizza.

To do so, no mystery, you need good raw materials. At Iovine’s, the dough is made with flour from Molino Magri, a mill set not far from Mantua and enhanced with fresh, seasonal, organic ingredients coming directly from small Italian producers.

San Mazano DOP tomatoes, provolone del monaco, 24-month cured ham, DOP buffalo mozzarella, mortadela with pistachios de Modena, burrata from Apulia… All these ingredients are of top quality and from organic farming. You can go there with your eyes closed!

• To be read
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By the way, even the pizza oven is made in Italy, built in a local company working since 1892. A short visit to the oven and voilà!

And you can enjoy this pizza with antipasti and homemade Italian desserts such as the Colonnata (homemade hot bread, white bacon di Colonnata, Provolone del Monaco shavings, extra virgin and organic olive oil), or the Pastiera Napoletana (shortbread, Neapolitan cooked wheat, buffalo ricotta flavored with orange blossom).

A gustative round-trip to Naples!