Pizza in Aubagne, the Pepe Zino way

Aubagne has several places to grab a pizza, from takeaway counters to fast food chains. At Pepe Zino, things work differently. Our Italian restaurant, located at 100 Imp. des Martinets in the Paluds business area, prepares each pizza according to Neapolitan tradition. Our chef, trained in Italy, personally oversees the dough preparation, the choice of toppings and the cooking time. First-time visitors notice the difference immediately: the taste of a pizza whose dough has rested, whose mozzarella melts properly, whose crust shows those characteristic fermentation bubbles.

Choosing your pizza in Aubagne also means choosing your setting. Our 120 seats are split between a warm indoor dining room and a light-filled veranda, away from the bustle of the town centre. Parking is free and easy. This is something many of our guests appreciate, whether they come from Aubagne itself or from neighbouring towns.

Dough worked by hand, every single day

Dough is the foundation of any good pizza. At Pepe Zino, it is made each morning from Italian type-00 flour, water, sea salt and natural yeast. Nothing else. No preservatives, no texture agents, no shortcuts. After kneading, each dough ball rests for 24 to 48 hours in temperature- controlled fermentation trays. This extended rest is what gives the dough its lightness, digestibility and distinctive flavour.

The bubbles along the crust edge are not a flaw — they are proof of successful natural fermentation. By contrast, industrial doughs, risen in minutes with chemical leavening agents, remain flat and sit heavy after eating. If you are looking for artisanal pizza in Aubagne made the right way, this is the place.

Toppings imported directly from Italy

Our chef selects each supplier with the same care he brings to cooking. San Marzano DOP tomatoes, grown at the foot of Vesuvius, produce a sweet, low-acidity sauce. Mozzarella di bufala arrives from Campania, artisanally crafted from buffalo milk. Extra virgin olive oil, 24-month aged Parmigiano Reggiano, Parma ham and Calabrian charcuterie complete our ingredient range. To see all our toppings and creations, check our full menu.

Our pizza menu: Neapolitan classics and house creations

At Pepe Zino, the pizza menu balances canonical Neapolitan recipes and our chef's ideas. The Margherita — San Marzano tomato sauce, mozzarella di bufala, fresh basil, a drizzle of olive oil — remains the ultimate test of a pizzaiolo's skill. The Diavola appeals to spice lovers with its Calabrian salami and roasted peppers. The Quattro Formaggi combines mozzarella, gorgonzola, parmesan and taleggio for cheese enthusiasts.

Beyond pizzas, our menu features antipasti, fresh pasta, risottos and meat or fish dishes prepared to the same standard. Italian wines selected by our team pair with every course. That is the difference between a pizzeria and a complete Italian restaurant.

Dine in or take away: Pepe Zino pizza near you

Our pizzas can be enjoyed at our 120-seat restaurant, but we also offer takeaway. Call 09 60 37 25 97 to place your order, or come directly to the restaurant. Every pizza is prepared to order, never reheated, never pre-made. Typical preparation time is around 15 minutes.

Our location at 100 Imp. des Martinets makes quick stops easy: free parking, direct access from the A50 motorway. Whether you live in the town centre or in the Paluds, Passons or Tourtelle neighbourhoods, Pepe Zino is just minutes away.

Pizzas for events and groups

Pepe Zino is also an event venue. Our 120 seats, including 60 in the veranda, welcome groups for birthday dinners, family celebrations or corporate lunches. We prepare set menus featuring a selection of pizzas, antipasti and Italian desserts. To plan your event, visit our events and private hire page or contact us directly.

What makes our pizzas stand out in Aubagne

The difference is not down to a single element but to the whole process. Quality flour, patient fermentation, fresh ingredients, precise cooking, a chef who knows his craft. It is also about attention to detail: the temperature of the dough resting room, the exact moment the mozzarella is placed on the pizza, the dosing of the tomato sauce. Our guests come back because this consistency is rare in the restaurant world, and because our prices remain accessible for this level of product quality.

Learn more about our philosophy and the family story behind Pepe Zino, or read our complete guide to Italian pizza in Aubagne. And if you are passing through from Marseille, Cassis or La Ciotat, the detour is worth the drive.