Pizzeria
L'Impasto (Nation)
L'Impasto was founded in 2017 by Jean-Edouard Pigrenet, a former director of the French pizzaiolo school's Paris branch, on a premise of long-matured dough; the Nation room is one of the group's current addresses and its own site names the founders and describes the dough's long maturation, though it stops short of stating the dough is made at this specific location.
Why it is here
L'Impasto was founded in 2017 by Jean-Edouard Pigrenet, a former director of the French pizzaiolo school's Paris branch, on a premise of long-matured dough; the Nation room is one of the group's current addresses and its own site names the founders and describes the dough's long maturation, though it stops short of stating the dough is made at this specific location.
What we looked at
Long-matured dough ("pâte longuement maturiée"),founder trained/directed a pizzaiolo school,100% Italian sourcing claimed for the group