Pizze · Paris 11
’Nduja in Paris: the Piccantina
At Impronta, on the Faubourg Saint-Antoine, ’nduja comes on the Piccantina, one of our most ordered pizzas: tomato sauce, fior di latte, spianata and Calabrian ’nduja bomba, €18.
The Piccantina, the spicy one
A red pizza: tomato sauce, fior di latte, slices of spianata, and Calabrian ’nduja bomba that melts in the Neapolitan oven. Impronta’s is a pork-free version.
For those who like heat. Everyone else will be happy with the Polpette or the Margherita.
- Piccantinaspicybest-seller€18Tomato sauce, fior di latte, premium spianata, Calabrian ’nduja bomba.
What ’nduja is
A spreadable, very spicy Calabrian cured meat: traditionally pork meat and fat, salt and a large share of Calabrian red chili, stuffed into casings, smoked and matured for months (Britannica). The chili is everything: since 2026, “Peperoncino di Calabria” has been a protected geographical indication (Regulation (EU) 2026/1273).
It melts in the heat, which is why it works so well on a pizza, coating the tomato sauce and mozzarella.
Born in Spilinga, Calabria
’Nduja is said to come from Spilinga, a village on the Poro plateau in the province of Vibo Valentia (Gambero Rosso). Every August since 1975, the village has held a festival in its honour, the Sagra della ’Nduja.
The name may come from the French andouille, brought by the Normans in the Middle Ages according to Britannica; Gambero Rosso links it to the Latin inductilla, “putting one thing inside another”. Calabria lists it as “’Nduia” among Italy’s traditional products (Italian Ministry of Agriculture).
’Nduja myths
“’Nduja is a PGI”
No: it has neither PDO nor PGI in the EU register (eAmbrosia). It is a traditional product recognised by Italy, not a protected name.“It’s a fresh sauce”
It’s a cured meat: stuffed, smoked and matured for months before it becomes spreadable.“The name surely comes from andouille”
That is the most quoted theory, but it is disputed: others trace it to the Latin inductilla.“All ’nduja is the same”
The share of fat, lean meat and offal varies by source and tradition.
Visit us
Find us & book
On the Faubourg Saint-Antoine, a short walk from Faidherbe-Chaligny metro station.
Getting here from Nation, Faidherbe or ReuillyAddress
273 rue du Faubourg Saint-Antoine
75011 Paris
Opening hours
- Closed on Tuesdays
- Monday, Wednesday to Sunday: 12-2:30pm and 7-10:30pm
FAQ
Before you come
Where can I eat ’nduja in Paris?
At Impronta, an Italian restaurant in the 11th arrondissement, 273 rue du Faubourg Saint-Antoine, near Faidherbe-Chaligny metro: on the Piccantina, a pizza with ’nduja and spianata.
How much is the Piccantina?
€18.
Is ’nduja very spicy?
Yes, it is a cured meat made with Calabrian chili: the Piccantina is the spicy pizza on the menu.
Is ’nduja a PGI?
No. It is on Italy’s list of traditional Calabrian products, but has no EU PDO or PGI.
A table for tonight, or for Sunday lunch
Fresh pasta made by hand and pizzas from the Neapolitan oven, on the Faubourg Saint-Antoine.