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The name refers to the pre-fermentation technique behind the dough, which is blended from wholemeal flours yet still lands with the airy lift you expect from a proper Neapolitan pizza place. A Neapolitan team runs the kitchen in Schaerbeek, folding Belgian produce like Brussels sprouts and purple cabbage into the rotating creative pies alongside southern Italian seafood. No alcohol on the premises, but the wine shop next door has you sorted.
Two honors, in evidence:
The record strongest first
- 50 Top Pizza 50 Top Pizza Europe Excellent Pizzerias
- Le Fooding Le Fooding Guide
One number, weighted & current 84
How we score
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