The story
La Bottega della Pizza, at Av. Ducpétiaux 39 in Saint-Gilles, Brussels, is an Italian pizzeria that Le Fooding listed in 2026. The room is small, with gingham tablecloths, and extra tables go out on the sidewalk when the weather warms.
Chef Roberto Casula has been shaping pizza in Brussels since 2010, in a Neapolitan style. The dough rests for three days, so the crust comes out plump and lightly charred at the edges. Classics such as the Margherita, Regina and Siciliana sit alongside the Spicy & Love, with friggitelli chilies, and the Tonno & Cipolla white pizza, with red onions, capers and tuna mousse.
There are no starters, so dessert is the natural finish. The Sicilian cannoli are filled with ricotta cream and candied fruit. A second location sits in the Sablon neighborhood at 31 Rue de Rollebeek.
Recognition
Details
History
Neapolitan chef Roberto Casula has been reigning over Brussels’ pizzasphere since 2010. Here inside this mini bottega with gingham tablecloths, happily provided with extra seating along the sidewalk when the weather warms up, everyone knows everyone else. The multi-award-winning dough is rested for three days, and comes out of the oven plump, nicely burnt around the edges and generously topped with seasonal ingredients (apart from the rather bland cherry tomatoes in February). The best options? Fundamentalists will stick to the perfect “classiche” pizzas (Margherita, Regina, Siciliana…), while the more adventurous among you (like us) with indulge in the Spicy & Love (San Marzano tomato sauce, fior di latte, scamorza, spianata piccante, friggitelli chilies, cream of pecorino, basil and toasted almonds), the Tonno & Cipolla white pizza (red onions, capers and tuna mousse) or the Salsiccia & Friarielli (cime di rapa, fennel sausage). There are no antipasti, but there are some really good Sicilian cannoli filled with ricotta cream and candied fruit! There’s also a second location in the Sablon neighborhood, at 31 Rue de Rollebeek. // Ringo de Balmalon
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