Contrary to what one might think, the best pizza in France cannot be eaten in a chic pizzeria in Paris or in a bobo district of Bordeaux, or even on the Côte d'Azur - not too far from its country of origin. origin – but in an industrial area. In any case, this is what food critic François-Régis Gaudry claims. He traveled around France for six months, accompanied by two experts in the field:Alessandra Pierini, Italian restaurateur at the head of the RAP delicatessen in Paris, and Alain Cirelli, chef at the head of Purgatoire – 54 Paradise.
The trio of experts focused on a classic, the marguerita pizza, and it was that of L'Atelier Pizza, in Saint-Germain-lès-Corbeil, in Essonne (91) that made the heart capsize - and the taste buds – from the fine team. It therefore won the title of best pizza in France, thumbing its nose at establishments as renowned as La Bonne Mère in Marseille or Dalmata in Paris.
Apparently it was the secrets of how this pizza was made that struck a chord with the jury. Slow fermentation of the dough for optimal digestion, exceptional products for the filling, millstone flour, tomatoes from Emilia-Romagna, mozzarella di buffala Rivabianca, all combined with cooking over a wood fire:the winning combination!
For Ile-de-France residents who would like to check for themselves, here is the address:L'Atelier Pizza, 7 avenue de la Pointe Ringale, 91250 Saint-Germain-lès-Corbeil. Good app!
