Italian quality as if you were there! Trained by top Italian chefs at the French school of pizza makers in Paris, Dylan Rodriguez-Silva knows better than anyone how to work Neapolitan pizza dough, which he ferments for 48 hours. With his mom, Nathalie, they have created this pizzeria with the warmth of Southern Italy, on the road between Pont-L'Abbé and Quimper. A haven for purists! Try the Toscane with its Vesuvius tomato sauce base, fior di latte mozzarella, 24-month-aged Parma ham in chiffonade, fresh arugula, pine nuts, sublime olive oil and stracciatella, or the Mama with its tomato sauce, aged Italian white ham, taggiasche olives, freshly-cooked button mushrooms and herbs. Dylan relies on premium ingredients sourced from local market gardeners or imported from Italy for an unforgettable tasting experience. A seasonal pizza is regularly added to the menu. An enclosed terrace in the colors of summer awaits you in season. A place to follow on Instagram (@Napolibreizh).
