Eight places you should know if you want to celebrate World Pizza Day

• Gourmet This is the 'reborn' Mercado de San Antón

February 9 marks the World Day

of this popular dish that has ceased to be "Italian" to become universal.

Well-crafted dough, first-class raw materials and artisan elaborations are some of

.

Mortadella and pistachios, at Fratelli Figurato.

Fratelli Figurato

This pizzeria in the Chamberí neighborhood, run by the Figurato brothers, needs few introductions.

Their good work with the masses, the first-class ingredients and the welcoming atmosphere of their premises have placed them

to enjoy this Italian classic.

Their specialty is the Neapolitan -bread dough with a thin base with high edges, quick cooking, soft and not overcooked- and they offer

where the classics and the most daring coexist.

Among the latter, the Rock&Roll -with mozzarella, slices of bacon and pesto oil- and the Diavola de León -chorizo ​​from León, mozzarella and black olives-, their tribute to Spain and chosen Best Pizza in Europe.

Average price: 18 euros.

Alonso Cano, 37.

In Pandomè they use bread flour for their pizzas.

Pandome

This 15-square-meter place in the Tirso de Molina Market is

: "We use a mixture of our flours and the same sourdough for the bread," explains Domenico Rosso, the Neapolitan who runs the business.

"It's really tasty and it stays crunchy all the time. It doesn't get chewy like most."

'La zucchini' (zucchini cream, mozzarella, zucchini, cherry tomato, Parmesan and Sichuan flower) is the best seller.

With it they came third in 2019 in the contest for the best pizza on a shovel in Spain.

The latest addition has been 'La limonera', with tomato, mozzarella, capers, olives and lemon zest.

They have 14 pizzas on the menu.

Average price: 11 euros.

Tirso de Molina Market (Doña Urraca,

Pizza 'Marriage', at San Paolo Pizza Bar.

San Paolo Pizza Bar

In a few months, the Rubaiyat group's pizzeria has earned the appreciation of the public.

The secret of their pizzas lies in the

, as they are toasted for a longer time.

Its menu is an authentic temptation where local products and Designation of Origin shine, such as its delicious San Marzano tomatoes- and artisanal mozzarella.

The national nod comes with the anchovies from Santoña and the Basque txistorra.

They only use Caputo and organic flour doughs.

Among its more than

The one called Marriage stands out, with anchovies, anchovies and piparras and the one with mortadella with burrata and crunchy pistachio.

To the margarita, the classic by tradition, they add slices of fresh tomato and it is a delight.

Another good thing about the place is that it allows you to customize the pizzas and mix two types in one.

Average price: 25 euros.

Juan Ramón Jiménez, 37.

Araldo's pizza.

Araldo

The recipe for this space near Gran Vía includes

(obtained from non-genetically modified (GMO) wheat),

and extra virgin olive oil as the raw material for base. The result is a pizza rich in fiber, vitamins and nutrients and very, very rich. From its menu, we highlight the San Giacomo (with San Marzano tomato confit, Grana Padano cheese aged for 24 months, burrata cheese, semi-dried red tomatoes and yellow) and Amatriciana (with San Marzano confit tomato sauce, mozzarella cheese, bacon, onion, pecorino Romano cheese and black pepper). The Araldo Picante is also very tempting. You must try the ice creams for dessert. Average price: 15 euros.

: The Madrazos, 5.

Iberian ham, burrata and truffle, at Roostiq.

Roostiq

In this restaurant in the Chueca neighborhood,

, which

on the holm oak charcoal grill and in the Neapolitan wood-fired oven - the soul of the place - through which

pass .

Added to this is the fact that the majority of its ingredients, organically produced,

: from the sausages of the pigs that they raise there to the onions and tomatoes.

They now offer

, all made with care.

For example, before putting the cherry tomatoes on the pizza,

so that everything has the same temperature or they give it the final touch on the table,

and basil leaves pizza, one of the clients' favorites.

The burrata and cherry pie and the calzone de

made Roostiq famous, are also very popular.

Price: from 18 euros.

: Augusto Figueroa, 47. Telephone: 91 853 24 34.

Pizza with quail eggs and potato chips, at Manzoni.Mikel Ponce

Manzoni

Easy to digest, crunchy texture, great flavor and original formula are some of the reasons why the pizzas of this

in the Cuzco neighborhood hang

.

Oval shaped, their dough is very fine and light and the result of

.

Its menu includes 13 options, from classics such as the

, the

or the

, prosciutto and funghi to others "more of the house", such as the

(with pecorino sardo, prosciutto cotto and semi-dried tomatoes).

The top three is headed

, which they do with the

and now starring the

They are followed by the one with quail eggs and potato chips and the one with green asparagus, with

-Italian cold meat that they

in an artisanal way from Spanish duroc pork-, which they serve off the menu.

Price: from 9.50 euros to 21.90 euros.

Rosario Pino, 6. Telephone: 91 441 58 52.

Pizza 'Covaccino Bronte', at Ozio Gastronomico.

Gastronomic Ozio

As soon as you enter this

, one already senses that pizza is going to have a great role, not only because

master pizza chef and executive chef, is at the helm of the banner, but also because of the oven that presides over this charming

.

The pizza menu

around the

, whose dough ferments for 72 hours.

Among the classic Neapolitans, don't miss the

, with zizzona cheese (a five-kilo mozzarella), and among the Sicilians, the rianata, with parsley pesto, almonds and anchovies.

Thus

eight signature ones,

, such as the

(burrata, Favola mortadella and Bronte pistachio pesto),

, or the

(datterino tomato, smoked buffalo mozzarella, pecorino cheese, Aspra anchovies).

Price: from 14 to 20 euros.

Aviador Zorita, 37. Telephone: 91 853 24 34.

Assorted pizzas, at El Bacaro by Fabio Gasparini.

The Bacaro by Fabio Gasparini

In 2019, the Venetian chef Fabio Gasparini and Aarón and Mesala Guerrero, from the Mimosa Group (La Malaje), began a relationship that two years later

, so much so that they have just opened their third Bacaro (this one in Pozuelo de Alarcón).

Here

.

Handcrafted, the keys to its pull are a base of sourdough with up to

and the variety that they dispatch.

On the menu they have

artichokes and spicy salami;

smoked scamorza, zucchini and pesto;

dried meat;

truffled;

puttanesca... Or the queen of the house,

, with tomato, mozzarella, cherry tomatoes,

and spicy salami.

Price: from 13.50 to 16.50 euros.

Hartzenbusch, 9. Telephone: 91 445 46 68. / Plaza de La Paja, 2. Telephone: 91 039 04 57. / Atenas, 2 (Pozuelo de Alarcón).

Telephone: 91 351 22 22.

Conforms to The Trust Project criteria

Know more

GastronomyFive 'gastro' openings to keep on your radar this weekend

Gastro routeTen essential restaurants in Madrid that deserve (at least) a visit this year

GastronomyEva Chen, third generation of a hospitality saga that was born 'because' of Manolita Chen's Chinese Theater

See links of interest

• Last News

• Work calendar 2022

• The reading

• Fenerbahce Istanbul - Real Madrid