The story
Nossa delivers a focused approach to pizza in Sète after relocating from a busy Parisian kitchen. Founders Laurie Masse and Paulo de Freitas left their post at Louie Louie to build a quieter operation near the water. They installed a substantial Moretti Forni oven that maintains intense heat, allowing each Neapolitan pie to puff quickly while keeping the center tender.
The kitchen sources components directly from Italy and local producers to keep flavors grounded. The Zucchina piles cream of ricotta, buffalo mozzarella, roasted zucchini, Pecorino crumble, and chives onto the base. Diners frequently pair it with the Brunette, which blends mozzarella, mortadella, truffle burrata, and slivered parsley. Fresh plates like Sicilian green olives and pistachio mortadella from Bologna round out the spread.
Four weathered tables anchor the dining area, leaving plenty of space for comfortable movement. Rows of natural wine bottles rest openly on counters and ledges, removing the formality of a traditional cellar tour. Le Fooding noted this unpretentious setup during their 2026 visit, praising how the compact room lets Italian pizza take center stage without distraction.
Recognition
