Nonna Pina
The grandmother, keeper of the recipes
- Tiramisu
- Apulian recipes
Giuseppina Russo arrived from Bari in 1961, with a suitcase and a notebook of recipes. At 90, she still makes the truck's tiramisus and tastes the tomato sauce every Monday.
The family
From Bari to Lyon
In 1961, Giuseppina Russo left Bari for Lyon, with her husband and a notebook of recipes. For sixty years, the whole family gathered around her table on Sundays.
In 2019, her grandson Marco came back from Naples with an idea: to let all of Lyon taste Nonna's pizza. He built a wood-fired oven into an old van himself, and his sister Giulia joined him. The truck bears the name of the woman who taught them everything.
The Russo family
Marco Russo
Pizzaiolo, at the oven
- Sourdough crust
- Wood fire
Nonna Pina's grandson learned the trade in Naples, then built the truck's oven himself in 2019. He tends the fire and the peel every evening.
Giulia Russo
Dough, toppings and events
- Pizza of the moment
- Weddings
Marco's sister makes the dough every morning and creates the pizza of the moment. She organises the weddings and parties: call her to talk it over.
Our ingredients
Flour. A stone-ground Italian type 0 flour, and our sourdough starter, fed every day since 2019.
Tomatoes. Apulian tomatoes, harvested and preserved in August by a small producer near Bari.
Cheese. Fior di latte and burrata delivered twice a week; parmesan aged 24 months.
Vegetables and herbs. The market gardener at the Saint-Antoine market, and basil from Nonna's garden.