Big Mamma's gonna make pizza purists scream

But what could have gone through the mind of Victor Lugger and Tigrane Seydoux?

The duo at the head of the small Big Mamma empire - thirteen trattorias in Paris, Lille, Lyon, London and Madrid - who swear by the good little products of La Botte and respect for traditional recipes (sometimes revisited, we concedes, but most of the time with taste), has just announced a new operation ... surprising.

For a month, four recipes far removed from Neapolitan standards will be added to the usual pizzas on the menu at their Libertino restaurant (Paris 10th district):

• A Hawaiian pizza made with tomato sauce, nduja (spicy) sausage, cooked ham, mozzarella and freshly cut and roasted pineapple

• A kebab pizza garnished with confit shoulder of lamb and smoked cheddar sauce

• An Indian pizza with pulled chicken curry, yogurt cream and green turmeric and coconut milk salsa

• A pepperoni pizza (the spicy sausage like in the USA) with mozzarella and caciocavallo cheese

The “Curry-Culum” with chicken curry and yogurt (on the left) and the “Giuseppepperoni” with pepperoni (on the right).

Big mamma

Pizza porn

Why this choice, which is sure to make pizza purists scream?

Big Mamma argues that he is motivated by his

” to appear in the list of the best artisanal pizza chains in Europe, recently published by the transalpine guide 50 Top Pizza.

“Europe is big, there are plenty of pizzerias.

So being part of this ranking is just a huge recognition for the whole team.

So we started to think of all those who made pizza, of those who make it in the purest tradition, but also of those who take more risks by trying high-flying mixes.

And suddenly, we wanted to have fun.

Really have fun ”

explains the group in a press release, claiming

.

Could this be the time when Big Mamma's offbeat creativity went too far?

Libertino.