Bufala
€13.50Our Margherita with buffalo mozzarella DOP from the Sele plain in Campania, added after the oven so it stays cool and creamy against the hot tomato.
See the full menu: Bufala
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The house pizzas
Three pizzas we would serve to our grandmother. Thin at the centre, blistered at the edge, out of the oven in ninety seconds.
Diavola
€12.50Tomato, fior di latte and spicy Calabrian spianata salami, finished with Calabrian chilli in oil and a scatter of basil. Heat that builds, never shouts.
See the full menu: Diavola
Mortadella e Pistacchio
€14.50Fior di latte baked on its own, then dressed out of the oven with Bologna IGP mortadella, Sicilian pistachio cream, crushed Bronte pistachios and a quenelle of stracciatella.
See the full menu: Mortadella e Pistacchio
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Built by hand, fired every day
Our oven was raised brick by brick in 2016 by a master builder from Naples, on a hearth of volcanic stone quarried on the slopes of Vesuvius. It holds a steady 485 °C and has not gone cold since the day we opened.
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Hours
| Monday | Closed |
|---|---|
| Tuesday | 13:00–16:0019:30–23:30 |
| Wednesday | 13:00–16:0019:30–23:30 |
| Thursday | 13:00–16:0019:30–23:30 |
| Friday | 13:00–16:0019:30–23:30 |
| Saturday | 13:00–16:0019:30–23:30 |
| Sunday | 13:00–16:0019:30–23:30 |
El Born · Barcelona
Find us in El Born
Carrer de la Farina 12, a quiet street between Santa Maria del Mar and the Picasso Museum. Two minutes on foot from Jaume I metro.
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Said at the table
The Margherita is the closest thing to Naples I have eaten outside Naples. The crust alone is worth the walk through El Born.
Aina, Barcelona We came for one dinner and booked again for the next night. The Mortadella e Pistacchio and a glass of Falanghina, and the holiday was made.
Tomasz, Kraków I am Italian and suspicious by nature. The dough is light, the tomato tastes of tomato, and nobody tried to put pineapple anywhere. Full marks.
Chiara, Milan