Vicolo39’s inventive pizzas will delight Carouge

In Carouge, the new pizzeria of the restaurant Vicolo39 surprises, with toppings that differ from the endless options of capricious Where quattro stagioni. The Mare Nostrum pizza thus consists of mozzarella, herb breadcrumbs, sweet and sour onions, candied tomatoes and tuna bottarga. Made from dried and pressed tuna or mullet roe, bottarga is a typical Sardinian product which, when grated, provides a pronounced iodized taste. Covered with lemon zest, the Bufalotta combines buffalo mozzarella and anchovy fillets. Other proposals borrow typical ingredients from Roman cuisine, such as pork guanciale, a charcuterie specialty that goes well with a boletus and black truffle sauce in the Bosco.

When we congratulate Gianluigi Alla for these unusual proposals, the chef reiterates the importance of a digestible dough prepared with organic flour, but above all respecting the maturation phases. In his establishment, customers also have the option of a dough made from multi-grain flour, as well as a black dough with vegetable charcoal.

Read also: Ciro’s southern pizzas bring sunshine to La Jonction

Very successful entries

In addition to the pizzas, the menu benefits from the inventiveness of the starters and desserts offered in the adjoining restaurant. In particular, we find the vitello “almost” tonnato, which revisits the famous roast veal by adding freshness with thin slices of apple and cucumber as well as a yogurt and horseradish mousse. In addition to the traditional squid, the Fritto Misto offers slices of zucchini and fritters made from seaweed accompanied, instead of mayonnaise, by a cream made from soy milk, whipped and flavored with lime.

The chef, who started working in the restaurant business at an early age, also offers one of his old recipes among the starters, the Mediterranean sea bass ceviche. “It’s an Italian tartare,” says the forties. “I am against using too much lemon, especially when eating excellent fish that I season here simply with salt, oil, pepper, a zest and not lemon juice.” To bring the note of acidity, he concocted a granita of basil, apple and cucumber.


Pizzeria Vicolo39, rue Ancienne 39, Carouge, 022 342 30 00, open for lunch and dinner from Tuesday to Sunday. Find all the articles of the sectionOne day, an idea“.

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