The story
Pizza e Basta brings authentic Neapolitan pizza to La Hulpe with a focus on straightforward technique. Chef Ali arrived from Puglia thirty years ago and runs a disciplined kitchen behind a single brick oven. He built this modest space in 2020 to serve roughly fifteen guests who gather close to the heat. The daily menu shifts according to what arrives fresh at the market.
The Tre Colori remains the consistent favorite here, featuring a pale base and blistered crust beneath cherry tomatoes, buffalo mozzarella, and briny capers. Other staples like the Crudo layer Parma ham over the cheese while the Bianca relies entirely on rosemary infused olive oil. A wood fired flame reaches high temperatures to cook each pie in minutes. Le Fooding recently recognized this approach when listing the spot as a standout regional destination.
Wooden counters frame a narrow room where diners watch the baker pull pies straight from the fire. A small terracotta Madonna rests atop the chimney stack, adding a quiet nod to southern traditions. Guests often share plates of roasted artichokes or order the Dulce, which piles crushed Piedmont hazelnuts over rich nut cream and shaved white chocolate. An espresso served in a simple paper cup closes the meal.
Recognition
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