Friday, September 30

Eight establishments where you can try Neapolitan pizza with denomination of origin

You couldn’t imagine it, right? You go there, so happy eating pizzas like crazy, and you don’t realize that in Naples, since 1984, there is a Associazione Verace Pizza Napoletana (AVPN) that is responsible for recognizing all those who preserve the tradition of its authentic recipeIn fact, they have a specification that defines in detail how it has to be made.

Made with strong dough, after cooking, the “Verace Pizza Napoletana” (real neapolitan pizza) is presented as a round baked product, with a variable diameter that must not exceed 35 cm, with a raised edge (cornicione) and with the central part covered by the ingredients.

This central part will a thickness of about 0.25 cm, with a tolerance allowed of ± 10%, and with a dressing in which the tomato red stands out, perfectly mixed with the oil and according to the ingredients used, the green of the oregano and the white of the garlic, the white of the mozzarella in spots more or less close, the green of the basil leaves, more or less darkened by cooking. The edge should be one or two centimeters, regular, with good dimples, without bubbles or burns, and golden in color.

The ‘Verace Pizza Napoletana’ should be soft, fragrant, easily foldable into a little bookwith a characteristic flavor derived from the crust that has the typical flavor of well-made and baked bread, mixed with the acid flavor of the tomato that, having lost only the excess water, will remain dense and consistent with the aroma of oregano, garlic or basil, respectively, and the flavor of cooked mozzarella“.

So now you know that this is EXACTLY what you should be presented with when a piazzoli (the Neapolitan pizza chef) makes you, in his stone oven, his Neapolitan pizza. Here we have chosen a few that have conquered our palates, but if you know more, leave them in the comments.

In Madrid

Reginella: this is a Roman, Davide Piazza, and a Neapolitan, Mirco Matiello, who created a pizzeria in Madrid in 2014. In their holm oak wood oven they give that touch to their twenty pizzas on the menu, plus those that they improvise by season, with great displays of creativity from products brought from Italy that fall on that wheat dough and are very juicy, as it should be. And they already have two on Calle de Modesto Lafuente, 76, and another on Calle General Pardiñas, 24, with membership in the AVPN since 2021.

In Valencia

Pizzeria Capri: the first to become a member of the Association in 1999, it is famous in Castellón for its artisanal dough, whose edges are appetizing to complement ingredients such as bacon, brie cheese and dates on the Desert pizza, for those who enjoy the sweet and salty contrast . Avenida de Benicàssim, 6, Castellón de la Plana.

i don: If the piazzoli, Francesco Moccia, has grown up in a Neapolitan family, he could not help but hold that Certificate of Traditional Specialty Guaranteed. Level precision: “Bathed with about 70-100 grams of crushed tomato from the center of the dough to the outside and watered with a trickle of olive oil of five g, about 80/100 g of slices of Bell Mozzarella with PDO and, to finish and aromatize this delicacy, we put some basil leaves”. Calle de Burriana, 37, in the center of Valencia.

In Andalucia

Madì Alma Napoletana: from Manhattan to the Costa del Sol, Madì has been a member of the Association of the True Neapolitan Pizza since 2019. Although, paradoxically, in his letter they describe the Roman Pizza as a dough that contains soy, wheat and rice flour that make this dough is light, crispy and tasty. It contains less fat and carbohydrates and has 72 hours of natural yeast for better digestibility.” You have the bases with tomato, without tomato or gourmet. C. San Agustín, 11, Mijas, Málaga.

The Tarifa Trattoria It is unique in its category in Cádiz and practices the philosophy of unhurried food and the product of the land and the Mediterranean to assemble its pizzas made in a traditional wood-fired oven. To choose from dozens of them, from the classic Marinara with tomato, garlic and oregano or Margherita DOC with Vesuvius tomatoes, buffalo mozzarella, basil and extra virgin olive oil, to Almadraba with tuna. C. Santísima Trinidad, 7, Tarifa.

Offices throughout Spain

To cover the homeland to the fullest, we bring you several brands spread across different cities:

gross napoletano holds the title of “best Spanish chain of artisanal pizzerias and TOP 10 in the world” with 12 locations in Madrid, three in Barcelona (C. Casanova, 209 and Sant Joan, 25), including his restaurant Senza Glutine (gluten-free, at C. Valencia, 234); one in Zaragoza (Dr. Val-Carreres Ortiz, 1) another in Valencia (C. de Martínez Cubells, 4) and the last in Seville (C. Vermondo Resta, 4).

They boast that La Verace Pizza Napoletana is not crispy, nor does it need to be, because theirs are real porn food. You order, for example, the Mare i Monti and you enjoy it with all its juiciness, so fine that you need the edges as support with that spongy dough that cannot be renounced. This September, they launch chapter IV of their project Limited Edition with Mexican chef Roberto Ruiz.

NAP pizzerias: this other chain has three branches in Barcelona, ​​where it was born a decade ago in Nap Antic (C. Gombau, 69), five in Madrid in Chamberí, Malasaña, Lavapiés, Chueca and Goya; and one in Donosti (Andia Kalea, 11). They consider themselves “activists of tradition” and defend the search for authenticity and slow-life Mediterranean. NAP is the brainchild of a Neapolitan and a Spaniard: Antonello Belardo and Fernando Pérez and, as of this year, they are members of the Associazione Verace Pizza Napoletana with six of their nine restaurants in Spain.

Digitally was founded under the premise of elegance made pizza, betting on becoming the maximum expression of Italian “sprezzatura” (which we would come to translate as aplomb), through a Neapolitan pizza with its own style. Its originality lies in the fact that the pizza is made to measure for the diner, that is, you can customize it according to your tastes or let yourself be carried away by the proposals on the menu, always based on ingredients of Italian origin. You have two in Madrid (Eloy Gonzalo, 8; Santa Engracia, 108) and Alcorcón (X-Madrid Shopping Center); one in Valencia (Paseo Alameda, 45), another in Malaga (Avda. Plutarco, 57), more in Logroño (Calle Muro de la Mata, 6) and, finally, in Zaragoza (Avenida Ilustracion nº 5).

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