Can a commune of forty-five thousand people hold one of Europe's best pizzerias and nothing else?
France · 1 spot selected · last checked 2026-09-19
Puteaux is in this guide for one reason and the record says so plainly: IMperfetto on Boulevard Richard Wallace, third in Europe in 2026, run by Tonino Cogliano — a world champion — with Simone Lombardi, on a tipo-0 dough given thirty hours and around seventy per cent hydration.
Behind it there is nothing. The one other candidate examined, Le Caruso, fails the specialist floor: no named maker, no described dough, no oven in any source opened. That is not a gap in the research, it is the finding. Puteaux is the guide's clearest instance of a single house rather than a field, and it exists in the cohort as the control case — the city that shows what the depth dimension is measuring by having almost none of it.
A ranking of pizzerias would place Puteaux extraordinarily high. A ranking of pizza cities should not, and the arithmetic that separates the two is easiest to see here.
Population
44,002 (as of 2023-01-01)
Boundary
The commune de Puteaux, Hauts-de-Seine. It is its own record precisely because it is not Paris, and describing it as Paris is the error this boundary exists to refuse.
IMperfetto is the reason Puteaux holds a record at all: a Neapolitan pizzeria run by Tonino Cogliano, world pizza champion in 2015. The dough is tipo 0, fermented 30+ hours at roughly 70% hydration and made in house — the pizzeria's own account and an independent one agree on that.