L’Antica Pizzeria Da Michele, a Neapolitan pizzeria founded in 1870, has arrived in the French capital with the opening of its first Paris outpost. The inauguration is scheduled for Tuesday, 2 September at 6 p.m. at 19 Rue du Faubourg Saint-Antoine, just steps away from the celebrated Place de la Bastille.
Known worldwide as “the temple of pizza”—a moniker once coined by the New York Times—the Condurro family brand has long been synonymous with quality and tradition. Its Paris opening preserves that heritage, bringing with it the simplicity and craftsmanship that made it famous.
Alessandro Condurro, chief executive of L’Antica Pizzeria Da Michele in the World, highlighted the symbolic weight of the new location: “Bringing L’Antica Pizzeria Da Michele to this iconic area of the French capital is no coincidence: Neapolitan pizza is itself an act of cultural revolution. Born as street food, it has conquered the world without ever losing its identity.” He added that with UNESCO recognition of the pizzaiuolo’s craft, pizza has become “a shared heritage, a symbol of unity across peoples and generations.”
Co-CEO Francesco De Luca described the atmosphere of the Paris venue: “The location will also allow the many tourists in this beautiful city to enjoy the special, family spirit of our Neapolitan brand. The interiors offer an old-world romanticism, blending Neapolitan culture with the elegance and style of Paris.” De Luca stressed that the real star remains “the dough itself, enhanced by exceptional ingredients sourced from Naples and Campania.”
Giuseppe De Paola, representing the entrepreneurs of Asset Food, underlined the cultural bond between the two cities: “Naples and Paris have always looked to each other as complementary souls. Paris inspires with its elegance, Naples captivates with its warmth.” He concluded that the Paris outpost renews this connection “in a universal dish: pizza.”
DESIGN AND MENU
The architectural project, opening directly onto the street with the brand’s distinctive signage, was overseen by architect Antonio Di Maro. Its design echoes the historic Via Sersale location in Naples, following the style already adopted in other Italian branches developed with Asset Food, including Bari, Taranto, Trieste, Bergamo, Viareggio, Brescia, Pescara, Modena, and Catania.
Alongside its traditional pizzas, the Paris menu expands with offerings inspired by the 1990s, as well as other Neapolitan classics such as fried specialities, parmigiana, and dishes rooted in Campania’s culinary tradition. The selection is completed with traditional desserts such as babà, pastiera, and delizia al limone, liqueurs from the Amalfi Coast, and the quintessential Neapolitan coffee.
