Our story
La Casa del Napoli
Boulevard de Clichy, Paris 9e
Where we stand
L'art Napulè is not a chain. It is a house, opened in the middle of Boulevard de Clichy, that does one thing and does it well.
The L'art Napulè house, Pigalle
01
The dough
It all starts with the dough. Italian type 00 flour, a slow 48 hour maturation, and nothing else but water, salt and yeast. That time, invisible on the menu, is what gives real Neapolitan pizza its light, digestible cornicione.
In numbers
- Italian flour grade
- 00
- Dough maturation
- 48 h
- Oven temperature
- 450 C
- Bake time
- 90 s
02
The oven
The oven runs at 450 degrees. The pizza spends 90 seconds inside, not one more. The dark spots on the crust are not an accident, they are the signature of Naples.
03
The sauces
Our six house sauces were born in the kitchen, not in a lab. Green basil pesto, red sun dried tomato pesto, truffle parmesan cream, pistachio cream, house harissa and mango chili sauce. They go with everything, and we also sell them by the jar.
04
The neighbourhood
Pigalle does not sleep. Neither do we, more or less. Whether you are leaving a concert, coming home from work, or simply walking past the window, there is a place for you.
What we stand for
What we care about
01
The produce
San Marzano tomatoes, fior di latte delivered every morning, extra virgin olive oil.
02
The time
48 hours of maturation. We do not cut it short, not even on a busy night.
03
The neighbourhood
A local address in Pigalle, not one more sign on the boulevard.
Come and see us
The door is open, lunch and dinner
Seven days a week, on Boulevard de Clichy. Order online, or simply walk in and watch the oven work.