About us
A bakehouse, its oven, its vault
The vaulted ground floor of a house in old Nice, where the neighbourhood’s bakers once baked their bread. We reopened it in 2015: Hélène runs the room, Salvatore the oven.
Fumarola? The smoke that rises from Vesuvius.
On the slopes of the volcano above Naples, the ground smokes through cracks called fumarole. Salvatore grew up watching them from across the bay, and named the oven after them.
The stone vault is original; the oven is not. We rebuilt it in 2015 with bricks from Sorrento and a lava-stone floor. It holds its heat from one service to the next.
The vaulted room
Stone arches, copper lamps, a long wooden table and a counter facing the oven, where you can watch the pizzas leave on the peel. The shutters open onto the rue des Fourniers, two lanes from the Cours Saleya.
The oven
Salvatore and two pizzaioli, a marble bench, a wood oven at 485 °C. The flour comes from Campania, the buffalo mozzarella from a dairy near Caserta, the vegetables from the morning market.
Salvatore’s rule
Dough given time to rise, a fire given time to build, a pizza eaten straight away.
The story of the house
- 1890
The bakehouse
The neighbourhood’s bakers bake their bread under the vault on the rue des Fourniers.
- 2015
The oven from Naples
Hélène and Salvatore rebuild the oven in Sorrento brick; Fumarola opens.
- 2019
The cellar
Hélène fills the list with wines from Vesuvius, Etna and the Bellet hills.
- Tonight
The first pizza
The oven has been at 485 °C since seven; the first Margherita slides off the peel.
Book
We look forward to welcoming you
A table, the counter facing the oven, a place at the scuola: it’s all arranged by phone during service, or by e-mail at any hour.
Book by phone04 65 71 48 52Lunch 12:00 – 14:00 Friday · Lunch 12:00 – 14:30 Saturday and Sunday · Dinner 19:00 – 22:30 Tuesday to Thursday · Dinner 19:00 – 23:00 Friday and Saturday · Dinner 19:00 – 22:00 Sunday
fumarola