4/5 Mike T. 4 years ago on Google • 195 reviews
It
is
surprising
to
find
a
real
Neapolitan
pizzeria,
in
provincial
France.
One
of
very
few
certified
AVPN
in
France.
Affable
Marco
Casolla
leads
an
efficient
smiling
mixed
French-Italian
team
full
of
energy,
but
not
always
efficient
or
attentive.
They
have
a
real
pizza
oven.
The
dough
is
kneaded
from
the
right
type
of
high
strength
flour,
stone
milled
in
Piemonte
and
cold-matured
for
96
hours
and
highly
hydrated
in
order
to
yield
a
perfect
digestible
Neapolitan
pizza,
soft
and
thin
but
with
a
thick
border.
So
why
not
5
stars?
The
Fabbrica
started
out
very
well,
but
more
attention
needs
to
be
paid
to
the
preparation,
often
rushed
under
pressure
from
too
many
tables
being
served.
The
last
two
times
there
was
too
much
water
coming
from
the
cheese,
which
had
not
been
adequately
drained,
and
from
the
cherry
tomatoes,
the
puddle
of
water
making
the
dough
soggy
and
unattractive
in
the
middle.
The
dough
is
often
not
cooked
enough
in
the
middle
yet
burnt
on
the
edge.
The
Margherita
is
your
best
bet.
Many
other
combinations
of
ingredients
are
available,
but
many
do
not
work
well,
and
show
a
definite
move
towards
"francisizing"
pizza,
catering
to
the
local
taste
for
crazy
ingredient
combinations
that
do
not
make
sense
and
would
make
any
Neapolitan
faint.
Same
goes
for
the
pasta.
Stick
to
the
classics.
A
very
good
pizzeria
that
should
be
5
star.
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