The story
Da Paride brings genuine Italian pizza to the nineteenth arrondissement of Paris under the direction of founder Paride Raffa. His Sicilian background shapes every pie that leaves the wood fired oven, which produces a distinctly thin Roman style crust that remains surprisingly light inside. The Italian kitchen prioritizes straightforward techniques over complicated layering, letting high quality ingredients drive the flavor profile. This steady output secured a 2026 listing in Le Fooding guide.
Guests typically start with creamy Palermo burrata resting on fresh arugula before moving to the main breads. The Porchetta pizza layers mozzarella, smoked scamorza, slow roasted pork, and rosemary across a crisp canvas, while the Diavola relies on a sharp tomato base topped with mozzarella and spicy spianata. Sweet finishes arrive on schedule, featuring ricotta and pistachio cannoli whose shells travel weekly from a dedicated pastry chef in Ragusa. A selection of artisanal gelato sourced directly from Palermo rounds out the menu.
A graphic tiled counter anchors the room, providing a bright visual backdrop for the passing trays of antipasti and baked pies. Classic pop records play at a steady volume, matching the relaxed pace of the neighborhood. The location sits just steps from Buttes Chaumont, making it a natural stop for locals grabbing a quick meal or settling in for a casual evening. Service flows efficiently whether customers order for immediate pickup or stay to watch the oven work.
Recognition
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