See you on Place des Cardeurs.
13 Place des Cardeurs, 13100 Aix-en-Provence
Lunch : 11h30 — 14h30
Dinner : 18h00 — 23h00
Welcome to Di Micheli's magazine: our guides and behind-the-scenes stories about Italian cuisine in Aix-en-Provence, from wood-fired Neapolitan pizza to homemade fresh pasta, on Place des Cardeurs.
Explore our themed guides: each topic links to a dedicated page to go further.
Di Micheli's magazine was born from a simple wish: to share what happens behind our stoves, on Place des Cardeurs, in the very heart of Aix-en-Provence. Since our family trattoria opened in September 2021, we get the same questions every week about Neapolitan pizza, dough fermentation or our fresh pasta. Rather than answering only at the counter, we wanted to gather our guides in one place, accessible to every food lover in the region.
You won't find copied recipes or grand theories here: only the way we work, day after day, with a team of five. Each article links to a dedicated page on the site, so you can explore the subject that interests you, then come and taste it in the dining room or on the terrace. It's our way of extending the Italian table beyond the plate.
If we had to choose a common thread for this magazine, it would be Neapolitan pizza. Our dough ferments for 48 hours at 70% hydration before spending a few seconds in the wood-fired oven heated to 450°. These are the steps we love to detail: why long fermentation makes the pizza lighter and easier to digest, how the wood-fired oven marks the dough, and what sets a true Neapolitan apart from a standard pizza. So many topics you'll find developed in our pages devoted to pizza and Italian cuisine.
Beyond pizza, our magazine gives pride of place to fresh pasta, antipasti and homemade desserts such as tiramisu. We deliberately keep a tight menu: fewer dishes, but fresh produce and no frozen pasta. This standard guides every one of our articles, because it sums up our cooking. Reading our behind-the-scenes stories means understanding why a plate made to order doesn't taste the same as a reheated dish.
Our magazine also looks at the life of the trattoria beyond the usual service. With a private room seating 24 and a 20-seat terrace, Di Micheli hosts family meals, birthdays and corporate dinners, with tailor-made menus. We share our tips for organising a successful moment, without a false note, a stone's throw from the historic centre of Aix-en-Provence.
Italian cuisine is a living heritage, and ours is inspired by it every day. To explore its full richness, browse Italian cuisine on Wikipedia, then come and rediscover it on our plates.
Whether you're after a guide on Neapolitan pizza, ideas for a family meal or simply the wish to get to know our Italian cuisine in Aix-en-Provence better, this magazine is for you. Happy reading, and see you very soon on Place des Cardeurs.
Tout ce qu'il faut savoir sur la pizza napolitaine, la cuisine italienne et la culture de la trattoria — réuni dans nos guides.
A few pages to go further after your reading, from the menu to booking your table.
Di Micheli's magazine brings together our guides and behind-the-scenes stories about Italian cuisine in Aix-en-Provence. You'll find our topics on Neapolitan pizza, fresh pasta and the life of the trattoria, on Place des Cardeurs.
Our trattoria welcomes you at 13 Place des Cardeurs, 13100 Aix-en-Provence, right in the pedestrian centre. We serve at lunch and dinner, both indoors and on the terrace.
Yes, it's one of our favourite topics. Our dough ferments for 48 hours at 70% hydration before baking in the wood-fired oven at 450°, and we love explaining each step.
Yes. We work with fresh produce and prepare our dishes in-house, with no frozen pasta. Our menu is deliberately kept tight to guarantee freshness.
Of course. Our private room seats up to 24 guests and the terrace 20 more, with tailor-made menus for family meals, birthdays and corporate dinners.
After the reading, time to taste: book your table at Di Micheli, on Place des Cardeurs.
