Pasta e Basta sur Bedoin

31/05/2026: Returning from Mont Ventoux via Bédoin, starving as we were, we parked our bikes in front of Favolsa Pizza. After ordering a vegetarian pizza, I was won over by the quality of the dough, but I couldn't quite tell if it was Roman (which I suspected) or Neapolitan. I shared this burning question with the owner, who then launched into a wealth of technical details. He explained that, although the dough was Neapolitan, it rested for 48 hours before being hand-stretched, which certainly explains its airy texture. All this to say that we were delighted; the pizza toppings were excellent. I really appreciated the owner's honesty; he didn't have any burrata and preferred not to serve his burrata-based pizza, replacing it with something else. In conclusion, I recommend this pizzeria 1000%.

24/05/2026: Excellent pizza and the bonus peanuts with the aperitif. It's been a long time since I've seen that; these days it's becoming a rare treat. Thank you.