Reaching in to the Slice mailbag, we've got ...
I'm with my family in Paris and just had a really serious pizza pie. The restaurant is called Da Pietro, located on Rue d'Mabillon in the 6th Arrondissement. Nobody had hyped me on the joint, but I kept walking past it all week, and something about it kept calling to me. I'm glad I listened.
The pie I had is also called Da Pietro, and I can see why they decided to put their name to this particular pie. Its base is a Margherita, in the Una Pizza Napoletana tradition—fresh mozzarella, slightly chewy crust, perfectly ripe but not too sweet sauce. But while the pizzaiolo clearly understands the heritage of the basic Neapolitan pizza, on the Da Pietro he adds thinly sliced pieces of ham and tops it off by breaking an egg right in the center, so that by the time it comes to the table it is a perfectly cooked sunny side up.
After spending the past few days eating so much foie gras that my blood now has twice the viscosity of motor oil, the Da Pietro felt light and tasted great, and my only regret is that I'm going to have to wait a really long time before I can have it again.
In case you or any of your readers are going to hit Paris soon, I wanted to go on record. So now I have.
All the best,