The story
Loupino delivers authentic pizza in Apt through the focused vision of chef Mathis Noguet. He refined his techniques at Doppio before launching a mobile unit in 2021. The project quickly attracted attention from Le Fooding, which listed the spot for 2026 based on its disciplined approach to Italian cooking. The kitchen maintains a tight roster of recipes that prioritize high hydration dough and consistent heat management for every pizza.
The menu highlights three distinct pizzas that showcase balanced fermentation and precise baking. The Diavola pairs spicy sausage sourced directly from Naples with fior di latte and sliced red onions. A Rimini version builds layers of red pepper cream, marinated artichokes, cherry tomatoes, and fresh green onions. Guests often choose the Misano for its lightly charred crust that puffs around the edges, topped with tomato base, minced mushrooms, thin slices of baked ham, and whole basil leaves.
This straightforward counter sits between a local supermarket and a fuel station, prioritizing speed over formal dining rooms. Customers order their meals through the window and carry them to a nearby bench or park. The setup reflects a deliberate choice to keep operations lean while maintaining strict quality control over every component. Fresh ingredients arrive daily to support the same focused recipe list offered since opening.
Recognition
