A small pizzeria in Paris has introduced a unique menu offering nine different small pizzas, each with its own distinct recipe. These pizzas combine classic styles with specialty options inspired by the Abruzzes region of southern Italy. Each pizza is 16 centimeters in diameter, making them ideal for sharing and allowing customers to sample a variety of flavors in one sitting. The pizzeria is run by Youssef, who is originally from Rome, and Anita, who comes from Pescara in the Abruzzes. The pair uses a special dough that is fermented for forty-eight hours, giving it a light and digestible texture similar to traditional Roman pizza. The dough is shaped in metal molds to ensure a crisp crust, a technique that helps maintain the pizza's quality and texture. The menu features both classic and seasonal toppings, reflecting the influence of the Abruzzes region while also appealing to a broader audience. The pizzeria's review section is currently reserved for subscribers, though subscription options are available for those interested in accessing detailed feedback and insights. This innovative approach to pizza-making highlights the growing interest in regional Italian flavors and the fusion of traditional techniques with modern dining experiences. The pizzeria's focus on quality ingredients and traditional methods has drawn attention from food enthusiasts looking for a taste of Italy in the heart of Paris.