Alfred’s Neapolitan Vera Pizza

Helped by his brother Malone, Alfred Azaïs started making itinerant pizzas. With caterer relatives in Malause, he could only be made aware of food trades. His company is very recent, created on February 1st. Alfred did things in order: he started by prospecting the area for a location, then searched and found a name, La Vera Pizza or, if you prefer, La Vraie Pizza.

Alfred trained with Jean-Jacques Despaux, a pizza maker with an atypical background. The latter started making his pizzas in Lannemezan. Customers thought they were good. On the strength of this local success, he entered, confident, in the pizza world championship, as he does every year in Italy. The thirty Frenchmen engaged like him took a beating. As a result, he stayed on Italian lands to learn how to make real Neapolitan pizzas. In 2013, he returned to the Mondial, in the pizza due category, and won the silver medal there. Since then, he has set up his own school in Lannemezan.

Alfred applies the instructions of the Pizza Jean-Jacques Despaux school: fresh products, ingredients and flour imported from Italy. The dough rests for maturation for 48 hours. The menu includes around fifteen pizzas made with either tomato or cream. His truck is installed in Barry-d’Islemade on Thursdays, in Gasques on Fridays, at the crossroads of La Gravelle, in Saint-Clair, between the D 953 and the D 74, next to the bread and fruit vending machine. and vegetables on Sunday. Opening hours: 6 p.m. to 9 p.m. Reservations on 06 63 27 94 15.

La Vera pizza set up shop for the first time on Sunday evening, to an encouraging start. The first Saint-Clairois aedile has tasted. He gave a very good mark!

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