A private scuola
On a Saturday or Sunday morning, six to twelve people around the bench: Salvatore teaches each of you to stretch your dough, the oven bakes it, and you lunch on what you made.
Groups
The long table
A birthday, a team, friends passing through Nice: we lay the long table under the vault, and the pizzas arrive one after another in the middle, as they do in Naples.
04 65 71 48 52for a group or the whole room
How we host you
Aperitivo at the counter
A spritz, antipasti on boards, montanarine straight from the fryer, standing at the oven before you sit down or head back out into the night.
The whole vaulted room
On Mondays the house opens for you alone: twenty to forty guests, the degustazione and Hélène’s wines, until midnight.
Tell us the occasion, the date and the numbers: we’ll take care of the menu, the wines and the cake.
At the table
What goes in the middle
The pizzas arrive whole and are cut at the table, one after another; the tagliere goes round, the gelato comes last. Everything else comes from the menu.
How it works
One call, and the oven is ready
You call
The date, the time, how many of you: on +33 4 65 71 48 52, or by e-mail.
We get ready
Enough dough balls, the wines, and what we should know: a child, an allergy.
You come
The table is laid, the oven is at 485 °C, the first pizza is waiting on the bench.
Good to know
- How many
- Fourteen at the long table; twenty to forty for the whole vaulted room
- The menu
- The degustazione, or a menu we plan together, from €52 a head
- Diets
- Gluten-free, dairy-free, vegan: tell us and the bench will plan for it
- Terms
- A deposit for the whole room, to agree together
Book
Let’s plan your table
One call does it. If the hour doesn’t suit, write to us: the date, the numbers, the occasion.
Call Fumarola04 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