Hello! I'm Outgoing.I help make life more interesting.
Hello! I'm Outgoing.I help make life more interesting.
Italian FoodItalian FoodPiennolo
Vaugirard
Three days of fermentation transforms this dough into something almost impossibly light. Chef Lino (or Jacopo) bakes Neapolitan pies with Bronte pistachios, Agerola fior di latte, and other imports straight from Italy: the Porkis with porchetta and pistachio pesto is a standout.
artisanal Neapolitan pizza
90-hour fermented dough
Italian-imported ingredients
chef-driven pizzeria
Tips
đ"best pizza dough i've ever tasted in my life" â go for the Margherita or Multiformaggi
đ·the Porkis with pistachio pesto and porchetta is the signature order
đ°save room for the creamy homemade tiramisu
Piennolo
VaugirardOpens Thursday at 12:00 PM
Italian FoodItalian FoodThree days of fermentation transforms this dough into something almost impossibly light. Chef Lino (or Jacopo) bakes Neapolitan pies with Bronte pistachios, Agerola fior di latte, and other imports straight from Italy: the Porkis with porchetta and pistachio pesto is a standout.
artisanal Neapolitan pizza
90-hour fermented dough
Italian-imported ingredients
chef-driven pizzeria
Tips
đ"best pizza dough i've ever tasted in my life" â go for the Margherita or Multiformaggi
đ·the Porkis with pistachio pesto and porchetta is the signature order
đ°save room for the creamy homemade tiramisu