Pizza Viva: Adriano Farano's pizzeria at Pane Vivo Paris 5e

We' re off on a gourmet stroll between Naples and the Latin Quarter in Paris, where Pizza Viva opens its doors on a quiet , lively street in the 5th arrondissement. Behind this project, Adriano Farano, already renowned for his healthy breads at Pane Vivo, transposes his bakery philosophy to the world of pizza. It 's no coincidence that the dough becomes the central element of the experience. If eating pizza sometimes gives you a stomachache, here's a new alternative that might just appeal to you.

Artisanal pizza inspired by livingbakeries

Conceived according to the same principles as its living breads , the dough for Pizza Viva 's pizzas draws on Pane Vivo 's heritage and innovations : ancient Russello durum wheat from Sicily, stone-ground to preserve fiber and nutrients , and a 138-year-oldnatural sourdough , with no industrial yeast .

The result is an easily digestible dough with a lowglycemic index , distinguished by its lightness, airy texture and slightly acidic taste , the fruit of slow , careful fermentation . This precision work, the result of several years' research with INRAE and AgroParisTech, enables Pizza Viva to offer a pizza with high nutritionalvalue , as good to eat as it is to digest.

For his pizzas, Adriano has taken up the recipe for his fluffy foccacias. On tasting, the dough's uniqueness is immediately apparent. It reveals a tangy taste and distinctive aromatic notes. In terms of texture, the dough doesn't get any denser. It is light and crisp.

A menu of seasonal pizzas with aFranco-Italianaccent

The menu features a dozen classic and originalrecipes :

• the classic Margherita,
• the vegetarian Grande Ourse with wild garlic and walnuts,
• Regina with Piedmontham .

All ingredients are carefully selected from small-scale producers in France and Italy, with a view to short supply chains and sustainablequality . For example, the mozzarella comes from a Neapolitan living in France's Perche region, who produces raw-milk cheeses that give the pizzas a distinctive taste, with more stringiness but more firmness for our liking. We like the taste of the organic tomatoes from Puglia and the artisanal charcuterie on the pizzas, which are less salty on the palate. The hams come from Federico, a Piedmontese breeder and pork butcher who takes animal welfare very seriously.

Another Neapolitan specialty to discover is the "a portafoglio" pizza, a street food version folded into quarters, perfect for eating on the go. All baked in a traditional Neapolitan oven made of Vesuviusstone , heated exclusively with beechwood.

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Adriano Farano then invites us to turn over the pizza dough to check that there are no black halos, due to the remains of flour burnt in the oven.Always obsessed with offering the healthiest option possible, he tells us that his oven is cleaned every day to prevent the development of potentially carcinogenic substances.

At Pizza Viva, there's no cutlery! The pizzas are pre-cut and served in a sheet of paper, and you eat with your fingers! Adriano teaches us that eating with the fingers has a real influence on tasting and satiety sensors.

Although in the West, eating with the hands is often perceived as unrefined , this practice is at the heart of many cultures around the world. Much more than a simple gesture, it invites us to rediscover a more sensory, more conscious and healthier relationship with food. By touching food directly, we can better perceive its texture and temperature , stimulating our senses , particularly touch, which is often forgotten during meals. The result: you savor every mouthful more , and achieve a feeling of satisfaction more quickly .

This simple gesture also invites us to slow down. Unlike cutlery , which automates movements, eating with the hands imposes a slower rhythm . This gives the brain time to recognize satiety signals , avoiding overeating. It's also a way of reconnecting to the present moment , away from distractions like screens , refocusing attention on taste, conviviality and pleasure.

A place to live from morning to night

The place isn 't just for lunch or dinner: you can also come in the morning to enjoy a coffee, a piece of Pane Vivo bread or an organic kombucha . On the drinks front , you'll discover an artisanalspritz , natural wines and beers brewed in the Yvelinesregion . The approach is eco-responsible right to the end: no glass bottles, just draught service like in the best Italiantrattorias .

Located at 11 rue Berthollet in Paris, Pizza Viva is open from Tuesday to Sunday, 8am to 11pm. The space seats 50 and also offers a deliveryservice to extend the experience at home .

Pizza Viva Paris 5e is open from Tuesday to Sunday, 8am to 11pm, at 11 rue Berthollet. The establishment seats 50 and offers a delivery service throughout France, to extend the experience at home. Of course, pizzas can also be taken away.

This pizzeria is aimed at people looking for more digestible or low glycemic index pizzas, but not just that. The pizzas are not necessarily more expensive and are made from the best ingredients, so they taste really good. If you're looking for gargantuan, richly topped pizzas, you'll have to pass. Here, we're looking for good products that delight the palate, like microbiota.

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.