In the Vavapiées barrio, steps away from the Mercado Antòn Martin a fine Neapolitan pizza can be enjoyed at NAP, which stands for Neapolitan Authentic Pizza. One of the few in town, with classic toppings, wood-fired oven and proofing times of 72 hours. Starters include burrata with rosciutto di parma and tomatoes, followed by a dozen types of pizzas, such as marinara, salsiccia e friarielli, calzone quattro formaggi and Regina made with pachino cherry tomatoes and mozzarella di bufala. The decor no-frills and minimalistic, with stark wooden tables, stools and a couple jungle theme frescoes on the clean white walls.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.