In demand, on demand
You can’t miss the long line snaking outside this popular pizza joint inside Ground Control, a multipurpose community space in Paris’s 12th arrondissement. Faggio owes its success to its rigorously sourced ingredients, starting with organic, wholegrain and additive-free flour. Requiring 48 hours to properly rise, the pizza dough is certainly harder for Faggio’s chefs to work, but the customers reap the benefits. Forget frozen pizzas; Faggio’s short menu offers six simple yet satisfying options, always fresh and more easily digestible due to the long fermentation of the dough.
- Prix moyen : 14,50€
- Author: Maëva Terroy / Jeanne Bourdier
- Photos: Fred Haury
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