The premises at the end of Warsaw Street have just reopened after renovations and a change of personnel. Inaugurated almost seven years ago, this franchise of the triple world champion of classic pizza and classic organic has just turned on its oven. Pinin-Giuseppe Mongelli came to see with satisfaction that his brand has taken on a facelift. For his part, Philippe Nexon, who had made the bet to lead this franchise, took advantage of his experience to open another Mongelli restaurant in the Tarn-et-Garonne. The essential change in the new Saint-Cyprien project lies in the priority placed on take-away and deliveries. More room inside; everything is restructured for quality production, without the stress of service. The team has changed too. Dylan is in the oven, with the boss at the beginning of the week and he is joined by Juan for the weekend. The credo remains the same: to give the taste of southern Italy with light and easy to digest pizzas.