Grosso Napoletano

Post-industrial style for this well known brand in the city, which has numerous branches in the Spanish capital. Checkered floor, alternating of iron and wood finishings, and a lean and effective menu. Among the new pies we point out the Pizza mozzarella di bufala dop with thin marinated pumpkin slices served with arugula and semi-dried tomatoes, then we can try or carbonara with with mozzarella, egg yolk, guanciale, authentic pecorino romano flakes and a touch of black pepper. To start, try the courgette carpaccio or a traditional veal with tuna sauce that we found virtually everywhere we went in the world. Some room for improvement for the wine selection.