Piola Pizza

The story

Piola Pizza Brussels: Award-Winning Italian Pizza & Wood-Fired Tradition

Wood fired traditions

Piola Pizza in Brussels serves straightforward Italian pizza that respects UNESCO recognized standards. Ingredients arrive directly from Italy so the dough stays true to regional guidelines. Chefs leave the rim thick and airy, a feature known as cornicione, while folding creamy buffalo ricotta into select bases. The wood oven blasts heat upward to blister the crust rapidly. This disciplined approach recently secured a Le Fooding listing for 2026.

Seasonal selections

The rotating menu highlights fresh produce alongside established Italian pizza classics. Diners often request the Calabra, which piles San Marzano tomatoes, provola cheese, and spicy Calabrian sausage onto a charred base. Another steady option blends organic flour with mortadella, black truffle oil, and pistachio cream sourced from Calabria. A light tiramisu finishes the meal without heavy sweetness.

The dining room

Patterned ceramic tiles and exposed brick walls create a relaxed setting for long conversations. A framed football jersey hangs near the entrance, referencing owner Rocky Simone and his family’s growing network of venues across the capital. While the group manages spots in Uccle and the EU district, this Saint Josse location keeps its focus entirely on the hearth. Guests return for the consistent texture of the crust and the disciplined Italian cooking.