Time Out says
Everyone’s favorite pizza truckis now a brick-and-mortar restaurant
Starting as a food truck, this beloved pizza place has upgraded into a proper sit-down restaurant on Soi Ruam Rudee. Pizza Massilia combines Italian flavors with the tastes of southern France and other Mediterranean countries.
Created by Frederic Meyer, the man behind Issaya Siamese Club, and Italian chef Luca Apino of La Bottega di Luca, the new Pizza Massilia differs from other pizzerias with interiors inspired by the love for baroque-style motifs, colorful walls and a shiny parquet floor. The restaurant also has a wood-fire oven imported directly from Naples in Italy. This gigantic monster is responsible for making each pizza’s crust crunchy yet still chewy.
The kitchen is supervised by Chef Flavio Argenio, who is passionate about giving his customers only the best dining experience. The menu is not too large but has everything from starters and classic pizzas to pasta and dessert. Start with the octopus carpaccio (B390). The octopus, imported from Spain, is slow-cooked overnight and served with fresh black pepper, olive oil, fresh lemon dressing and a touch of almonds. Follow it up with the clam spaghetti (B420), made with fresh Hokkaido clams and baked in the wood oven.
The pizza, of course, is the highlight of the menu. There are plenty to choose from, including the best-selling burrata and culatello (B590). Culatello, the best part of the pork leg, is dry-cured, its saltiness going perfectly well with the creamy softness of burrata cheese. Imported tomato sauce and Italian basil add a more authentic flavor to the plate.
The desserts are equally interesting. The pretty sweet-and-sour Citron Givre (B290) combines candied lemons (from the Royal Project in Chiang Mai) with lemon sorbet, a pistachio crumble and mandarin granita.