Pizzeria with a Neapolitan imprint transplanted to the Spanish city which is experiencing great success. The dough is made with sourdough starter and organic flours, and a long leavening that makes the pizzas digestible and fragrant. Baked in a wood-burning oven, as tradition dictates, they show off a nice thick and airy crust, topped with select, high-quality ingredients. We recommend trying the pizza with mozzarella di bufala, roasted peppers, Cantabrian anchovies and fresh basil.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.
Good Very good
Excellent
