Beautiful service and one of the best Italian restaurant experiences. They have some of the best…read morehandmade pasta and they use 2 year aged or more Parmesan wheel to make your pasta. The salad with mozzarella is superb and delicious. I have tried all their desserts and they are some of the nicest sweet treats ever. Certainly a small restaurant with excellent service that will keep you wanting more!

From the owner: Inspirée de la tradition culinaire des "Mamma" italiennes (et surtout de celle de Mamma Teresa, la…read moremeilleure) et revisitée par ses nombreuses expériences à l'étranger, la cuisine de Chef Lello est à la fois généreuse et moderne. Nous vous proposons, chaque jour, de nouvelles suggestions travaillées exclusivement à partir de produits frais et de qualité, 100% della casa. Nos produits sont frais, de qualité, de saison et provenant de producteurs italiens comme notre charcuterie, fromages et produits à base de truffe directement venus d'Italie. Nous vous proposons plusieurs formules : - les midi : buffet d'antipasti maison et plats du jour - les jeudi soir "apericena", idéal entre amis et collègues pour déguster nos planches de charcuterie et fromages italiens accompagnées d'une sélection de vins italiens. - les vendredi soir, nous mettons les petit

Like bona fide Italian restaurants everywhere,…read more This is all about the quality of the raw ingredients. Olive oil and cheese. Cheese and olive oil. Buy the finest on the planet. Let them do their work. * * * The cooking here is completely fine. They have gelato desserts that look like they are to die for. I don't think I will ever get to those gelato desserts. The cheese board I had here was totally life changing. Only two cheeses. The world's most subtle and suave Gorgonzola. The world's most aggressive and dashing Pecorino. I was blown away. The Gorgonzola almost tasted like a French creamy cheese with charcoal. Only better. Much better. Suave does not mean tasteless here. There was a gentle caressing taste that was manifest in every bite. There was none of the all out assault that comes from a supermarket Gorgonzola. The Pecorino was strong in its own right. However it was buffed up by red pepper the same way you can get a red pepper Gouda. The cheese did most of the work. The effect was similar to eating Coleman's mustard right out of the jar. WAKEY-WAKEY !!! Add a perfect wine pairing chosen by the house. (I am sure the maison has a standard pairing for each cheeseboard it designs). A little fig compote on the side and perfect bread. Most people finished their gelato in about five to ten minutes. I spent nearly an hour on that cheeseboard. * * * Other stars of the olive oil and cheese show. a) A chestnut puree veloute with olive oil infused croutons. The soup was strictly a backup singer here. The backup singer did its job. The croutons were life itself. b) A carpaccio with rocket and large shavings of Parmesan Reggiano. I had heard people talk and talk and talk and talk about Parmesan Reggiano. The Parmesan Reggiano I get in my gourmet grocery store back home (Central Market) is nothing special. Kraft grated Parmesan cheese is stale powder that sometimes does its job. This was the Maria Callas of Parmesan cheese. This was Parmesan Cheese taking central stage at La Scala and singing Puccini's "Un Bel Vedromo". I was rapt. The carpaccio and the rocket played nicely in the orchestra. * * * Is Veronatuti a mystical magical place? Yes it is. Cheese is their god, and I have just converted.

From the owner: Ambiance chaleureuse et recettes de famille Situé dans le quartier de la préfecture, à deux minutes…read moreà pied de la presqu'île, et de Cordelier, La Scala Siciliana vous accueille dans une ambiance familiale, conviviale, et même chaleureuse, grâce au four à bois qui se trouve dans la salle ! La décoration est d'inspiration moderne, avec des couleurs contemporaine (gris, rouge et noir). Des photos du cinéma italien, de vieilles vespa, de fiat 500, ou de personalités qui sont passées par ce restaurant (Lisandro, Lovren, Loris, Jacques Chambon ou Régis Lespinas), habillent les murs. A La Scala Siciliana, on peut savourer les authentiques pizzas aux feu de bois d'Anthony, se faire servir par son frère Fabio, ou encore déguster un plat traditionnel italien préparé avec soin par leur maman ! A la carte, laissez-vous tenter par une recette familiale, comme "L'escalope valdostana" (escalope de veau à la milanaise sur laquelle on rajoute du jambon et de la mozzarelle, le tout gratiné au four), ou

Loved it. Best pizza we have had in France. Friendly service. Pleasant space. Recommend.read more

This restaurant specializes in "panozzos." Panozzos are…read moresomewhere in between a pizza and a sandwich. They originated in Naples, and are commonly eaten by Pizza makers for their own consumption. The dough is formed into a rectangular flat shape, freshly baked, then butterflied open and stuffed with delicious fresh ingredients. We received an extremely warm reception from our server who speaks perfect English. The atmosphere is laid-back and cozy. Highly recommended!

Not far from our Airbnb, Le Napolitain advertises "authentic Neapolitan pizza", but it was not…read moreanywhere as good as any pizza I have ever had in Naples and that has been many. The place is small and dimly lit, making it a challenge to read the menu. We were seated in the much less frantic and noisy rear dining room. The pizzaiuolo (pizza maker) practiced her craft, and I use that term loosely, in the entryway. My wife had a pizza with goat cheese and honey (€13) and I ordered the Pizza Romano (ham, mushrooms and bleu cheese - €14). Having lived in Naples most of her life, my wife knows pizza napolitana as well if not better than anyone, having enjoyed this pizza very much. Mine tasted absolutely terrible, a bit bland, but with an unsettling sweet taste that had no business being on my pizza. I sent it back telling the server that it was inedible. For the replacement, I decided on something much simpler and less easy to screw up, a pizza with fiore di latte and prosciutto cotto (cow's milk mozzarella and cooked ham).The edges and bottom of the pizza that was brought to me were burnt and it was also much too thin. The toppings were also too runny, so the pizza became soggy and difficult to eat by hand, but even with a fork, it was a challenge to eat. Overpriced and extremely underwhelming, what more can you expect from a pizzeria in Lyon? The service was good I have to say and they were compensated appropriately, but I shall not be returning any time soon and recommend that you do not bother. CombatCritic Gives Le Napolitain 3 Bombs Out Of 10 ... More Bombs Are Better!