Dadino Pizze

Di doo di doo dadino – that’s the serenade of this Neapolitan pizzeria run by a Berry native who’s got it all figured out! Antoine David, aka Dada, traded in construction sites for dough that’s perfectly tender and moist, baked to crispy perfection around the edges, and served in a pared-down, low-ceilinged space. We opted to sit outside on the small, peaceful street the day we went, in order to wolf down a few of his creations, expertly topped with local and imported Italian ingredients: the Regina with a layer of hand-crushed San Marzano tomato sauce, melted fior di latte, baked ham, button mushrooms and fresh basil; a regional composition combining Cantal entre-deux and saint-nectaire cheese, and Auvergne cured ham; or the improvised pizza of the moment, featuring a mix of peppers, salami and fior di latte, ready to be drizzled with homemade garlic-chili oil and honey from Le Rucher des Brosses. And to wrap things up properly, there’s tiramisu made with ladyfingers baked in the pizza oven or cannoli with lots of pistachios. A pitch-perfect performance! // Angela Dolu

FEELING THIRSTY? : Local beers from the Billd brewery (Savnah, a pale ale at €5.50 for 330 ml), Cerise Sur Le Gâteau, an organic Auvergne pinot noir by Pierre Goigoux (€6 a glass) or apple juice from the Cueillette de Bourgneuf (€7 a liter), run by the pizzaiolo’s parents!
PRICE: : Pizzas €9-18, desserts €6.50.