Two brothers bring a neighborhood Neapolitan pizzeria to Paris
In the Marais, La Vittoria operates like a Neapolitan neighborhood pizzeria, with 48-hour matured dough, Italian ingredients, and an oven that never stops.
Ciro and Carmine Della Pia, Neapolitan brothers raised in the restaurant business, arrived in Paris like so many other Italian families who emigrate. They have opened a pizzeria in the Marais district named after their mother, Vittoria. She is always present in the restaurant: although her name is what defines the space, it embodies her very essence.
The place is simple: warm tones, a constantly running oven, and the atmosphere of a family pizzeria. There's no forced Italian aesthetic or artificial nostalgia. The walls are a tasteful reminder of the owner's hometown and the current team, with its two recent championship titles. The owner speaks to customers in Neapolitan.
The dough is distinctly Neapolitan: matured for 48 hours, with a hydration level never below 70%, and in some cases higher. The flours are of high quality, and baking takes place in a gas oven at around 175°C, with temperature control designed for a light crust, dry on the outside and soft on the inside.
Almost everything that matters comes from Italy: San Marzano tomatoes, fiordilatte cheese, DOP buffalo mozzarella, Parmigiano Reggiano, and Italian extra virgin olive oil. La Bufalina, with tomato, dairy, basil, and oil, showcases the house philosophy: few ingredients and a simple balance.
The star dish is the La Vittoria pizza, dedicated to the chef's mother: slow-cooked ragu, fried meatballs, fiordilatte, buffalo ricotta, Parmesan, and basil. It's a direct homage to a Neapolitan Sunday, more akin to a family meal than a menu. Other highlights include the Salsicce e friarielli, the Diavola, and the Capricciosa.
The menu also includes a small selection of Campanian cuisine: baked pasta, pasta with tomato sauce, salads with buffalo mozzarella, and desserts such as pastiera.
La Vittoria is not a Neapolitan pizza abroad, but a Neapolitan pizzeria that could be in Bagnoli, Secondigliano or Nocera, without obvious adaptations or concessions.