Gennaro
Beechwood-smoked fiordilatte, crisp guanciale, squash cream, Timut pepper.
23,00 €Fréjus · Pizzeria napoletana — Gennaro Farina
THE ART OF NEAPOLITAN PIZZA
Molino flour, San Marzano tomatoes, mozzarella di bufala campana. A 48-hour dough, a 485 °C wood-fired oven, ninety seconds of baking.
485 °C
ONE HOUSE, ONE FIRE, ONE GESTURE
At DA GENNARO, everything begins with the fire. Oak crackles from first light, the vault climbs to temperature, and the pizzaiolo works the dough by hand, never crushing it. Nothing else but time, heat and ingredients chosen one by one.
THE HOUSE
SIGNATURE
THE SIGNATURE
Three pizzas never leave our menu: the D.O.P. Margherita, the Gennaro with smoked fiordilatte, and the winter Tartufo Nero. The others follow the seasons and the Fréjus market.
Margherita D.O.P.
San Marzano D.O.P., mozzarella di bufala campana, basil, extra virgin olive oil.
17,00 €Tartufo Nero
24-month parmesan cream, Ventoux black truffle grated as it leaves the oven.
29,00 €
