The Neapolitan
margherita pizza in Aix-en-Provence

The Neapolitan margherita is the most understated of pizzas, and that is exactly what makes it demanding. At Di Micheli, in Aix-en-Provence, we see it as the signature that reveals our work on the dough. Tomato, mozzarella, basil and a drizzle of olive oil: with so few ingredients, nothing can hide. Everything rests on the balance of the topping and, above all, on the quality of the dough beneath it. That is why we treat every margherita as a showcase of our Neapolitan pizzeria know-how.

Our dough ferments for 48 hours at 70% hydration before spending a few seconds in the wood-fired oven heated to 450°. This long fermentation makes the margherita lighter and easier to digest, and gives that puffy, airy cornicione marked by the flames. The fast bake at very high temperature preserves the freshness of the tomato and melts the mozzarella without drying it out. The basil, added at the right moment, perfumes the whole pizza without ever burning. It is this consistency of gesture that sets a true Neapolitan margherita apart from a standard pizza.

At Di Micheli, the margherita is part of a tight, homemade menu, with fresh produce and no frozen dough. Our family trattoria welcomes you on Place des Cardeurs, in the pedestrian centre of Aix-en-Provence, at lunch and dinner, indoors and on the terrace. Whether you come as a pair, a family or a group, you can pair your margherita with antipasti, fresh pasta or a homemade dessert. And for a meal together, our private room seating 24 and our 20-seat terrace are perfect for convivial moments.

The margherita takes its name from a well-known story of Italian tradition, which you can browse on the Pizza Margherita page on Wikipedia , before coming to taste it in our Neapolitan version, on Place des Cardeurs.