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La Bottega della Pizza, Saint-Gilles and Brussels-City, bottegadellapizza.be
The Italians Roberto Casula and Matteo Ciavarella were determined to bring real pizza to Brussels. They thus opened a tiny pizzeria, where one imagines oneself in an Italian working-class district. Then they inaugurated a second store, a little more spacious and comfortable, in the Sablon district. Roberto Casula, who studied at a pizza academy in Naples, is the pizza maker.
Marcella, Ixelles, marcellapizzeria.it
One of the owners had a wine cellar at this address. Moreover, for a pizzeria, the drinks menu is particularly elaborate. The dough is both springy and crispy, and falls somewhere between the Neapolitan and Roman varieties. The fittings are original and refined. Funny detail: the web address uses the Italian suffix.
Nona, Brussels-City, nonalife.com
This trendy pizzeria is open every day non-stop from midday until late at night. Owner Sebastian Dupont, a Kortrijk native and former London banker, was inspired by contemporary dining establishments in the British capital. The Neapolitan pizza is prepared here with organic Belgian ingredients in a wood-fired pizza oven.
O’Sole Mio, Liège, osolemioliege.be
If this pocket address installed right next to the local branch of Sudpresse has an unpretentious decoration, its pizzas are dubbed by purists as being the best in Liège. Either a soft and airy Neapolitan-style dough, generously filled and tasty right down to the crust, puffed up to perfection. An authentic treat.
Otomat, Brussels-City and Etterbeek, otomat.be
A creative concept signed by the former owners of Ellis Gourmet Burger, the marriage of Belgium with Italy. The Duvel has thus made its way into the recipe: brewer’s yeast is used to make the dough rise. The names are trendy (Pumpkin Jack Flash, Little Red Courgette, Mega Vega), the toppings original and sometimes typically Belgian, such as vol-au-vent and waterzooi.
La Piola, Saint-Josse-ten-Noode, lapiolapizza.com
Award-winning pizzeria, including eighth place in Europe’s Top 50 Pizzas last year. Pizza chef Francesco Martini offers more than sixty variations, including the lesser known, the calzone, a folded version. Everything here is Italian, right down to the wine list, which has more than 40 references from there.
Standard, Saint-Gilles, standardpizza.be
After settling near the starred restaurant The Jane, the brand recently opened a second establishment in Saint-Gilles. The sourdough pizzas are made with local organic herbs and vegetables. The toppings also follow the seasons.
Marghe, Liège, @marghe2.0
Named in homage to the famous margherita, this pizzeria with a decor as trendy as the gourmets who flock there is the second brand of the owner of Maccione, whose fame for pizzas has gone far beyond the borders of Tongeren. We come here as much for the setting as for the cuisine and the succulent Neapolitan pizzas with modern toppings, between nduja-spicy salami-fior di latte and tuna-yellow tomatoes-olives.
Osteria Romana, Charleroi, osteria-romana-charleroi.be
Acclaimed by a regular clientele, who do not hesitate to qualify it as the best pizzeria in the region, the address offers a large selection of red pines (with tomato coulis) and white, among which, when they are in season, a particularly gourmet version with porcini mushrooms, gorgonzola, fior di latte mozzarella and walnuts.
AP Pizza Street Food, Mons, ap-pizza-street-food.be
“AP” are the initials of the owner, Antonio Perdighe. His signature pizza? La Primavera, a combination of stracciatella di buffala, smoked salmon, pistachios and cream of green asparagus, not to be missed during your visit.