Pizza di Gio – Paris -France Visit Review: 11,8
Several elements distinguish a good pizza from a bad one. The first, and fundamental, is the preparation of the dough. It must rest at least for 24 hours after a rigorous preparation.
We can say that a priori Pizza di Gio respects this first step since the pizza was really crunchy, well cooked, with this smell and taste that you could eat unaccompanied.
The margherita is with buffalo milk mozzarella, good tomato.
Pizza di Gio Pizza Margherita
Excellent salsiccia with eggplant, Neapolitan sausages, mozzarella and pecorino.
Pizza di Gio Pizza Salsiccia
The carpaccio is very honest too.
Pizza di Gio Carpaccio
Why such a low note?
For two details, but we all know that the devil is in the details. First, at the price of the pizza, I would like to have leaves of basil very nice, not spoilt.
Then, on the carpaccio, the zucchini were bitter. This is significant of vegetables that are not the freshest, although I do not doubt that they are quite edible and that the restaurant is absolutely not in violation of the rules of hygiene.
But plates are between 14 and 16 euros. So we have the right to be a little demanding.
Addition of 62 euros for 2 adults and a child.
