From farm to pizza. An intriguing claim of this pizzeria which is only a walk away from the Sagrada Familia. After a career and building up experiences in important restaurants of Spain, Rafa Panatieri and Jorge Sastre decided to open their pizzeria. Local, seasonal ingredients, bought by farmers or directly grown near the venue, and imported raw materials are used to deliver a glimpse of one of Italy's most famous dishes. We found that the discs were cooked perfectly. A fragrant and soft bite that resembled the pizza of the city of Naples. The classic Margherita was delicious, but try the one with Cantabrian anchovies, kalamata olives, tomato, and escarole. Before the check, a classic Tiramisù is the right way to end the dining experience.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.