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There is no week without a 'gastro' opening in Madrid.

The frenetic activity that the capital is experiencing in this field makes it impossible to keep up with so much novelty.

On this occasion we focus on the Italians who have joined the already good and varied offer in Madrid.

The Osteria Ladroni room.

OSTERIA LADRONI

From this new Italian from Pozuelo de Alarcón, we must start by talking about his

, made with ossobuco meat, which is cooked overnight with the residual fire from the pizza oven, and smoked mozzarella.

Its chef, Charly Roux, is in charge of personally supervising this entire process.

"It is dismantled to later return to the fire and finish the reduction".

In general, the main lines of this space are marked by the excellent raw material with which they work and the Italian recipes of a lifetime.

The fresh pasta, the foccacia -with a fermentation of 48 hours behind and always accompanied by seasonal products-, the meats and the desserts are made daily in the restaurant.

Among the most emblematic dishes of the house, the carpaccio di manzo affumicato, made with entrecote cured in sugar, salt and spices for three days and the caponata (what would be our ratatouille) with aubergine, onion, celery,

caper and olive.

In the pasta, the pappardelle with white deer ragù and the spaghetti carbonara -with the authentic recipe of guanciale, egg yolk and pecorino- prepare them wonderfully.

Keep an eye on the pizzas;

the margarita -the basic one never fails- and the truffle one set the bar very high.

The sweet part is another of the attractions of the place;

the crispy tiramisu, with mascarpone cream, savoiardi, espresso, hazelnut sauce and cocoa is the king of the house.

The place (it also has a terrace) is spacious and bright and has a view of the bar so as not to lose any detail of the chef's good work.

It has delivery for the area in Uber Eats.

the margarita -the basic one never fails- and the truffle one set the bar very high.

The sweet part is another of the attractions of the place;

the crispy tiramisu, with mascarpone cream, savoiardi, espresso, hazelnut sauce and cocoa is the king of the house.

The place (it also has a terrace) is spacious and bright and has a view of the bar so as not to lose any detail of the chef's good work.

It has delivery for the area in Uber Eats.

the margarita -the basic one never fails- and the truffle one set the bar very high.

The sweet part is another of the attractions of the place;

the crispy tiramisu, with mascarpone cream, savoiardi, espresso, hazelnut sauce and cocoa is the king of the house.

The place (it also has a terrace) is spacious and bright and has a view of the bar so as not to lose any detail of the chef's good work.

It has delivery for the area in Uber Eats.

: Vía de las Dos Castillas, 9B.

Pozuelo de Alarcon.

Average price: 35-40 euros.

The Peppe Fusco room.

PEPPE FUSCO

This restaurant has just opened its doors near Plaza de Quevedo.

His is an honest proposal that tries to value the Italian recipes known to all, but also others that are not so well known.

All dishes are made exclusively with

.

Her owner and gastronomic director, Enrico Bosco (Grupo Pulcinella), wants to publicize the recipes that he prepared with her nonna during the summers he spent with her in the south of the country.

You can start by sharing the aubergine and burrata parmigiana, choose a radicchio, onion, honey, Parmesan risotto as the main course or delight yourself with their exquisite rectangular pizzas -Roman style and made with sourdough-, such as the one with aubergines, mozzarella, slices of parmesan and ricotta.

For those who want to get away from the most typical dishes, there is the

veal in red wine, a type of cheek stewed according to her grandmother's recipe.

It has a good selection of Italian wines.

On Thursdays from 5 to 9 p.m. they celebrate their particular 'afternoon', where cocktails, beers and wines are the protagonists.

: Fuencarral, 139. Average price: 35 euros.

Tagliatelle with salmon and vodka from El Bácaro.

THE BACARO OF FABIO GASPARINI

The Italian 'tavern' that has conquered the Chamberí neighborhood expands the family and opens a new place in La Latina.

The gastronomic offer is very similar to that of the other two bacaros (the name of the Venetian taverns), but it does offer

, such as the one that pays homage to the Russian restaurant El Cosaco, which was in the same place for half a century. : tagliatelle with salmon and vodka.

Among its starters, mention should be made of the Picaña carpaccio aged 40 days from Discarlux, served with artichokes, arugula and Parmigiano Reggiano.

The spaghetti carbonara and pesto gnocchi represent excellent choices among pastas.

More complicated will be those who opt for the Italian star dish to

.

Made in an artisanal way with sourdough and a fermentation of up to 72 hours, they are the specialty of the house.

There are some with smoked scamorza, courgette and pesto, mortadella and burrata and a spicy version for the most daring.

The panna cotta with truffle honey is a finishing touch... gold.

: Plaza de la Paja, 2. Tel. 91 039 04 57. Average price: 25-30 euros.

Pizzico pizza slice.

PIZZICO

At the foot of the market, in La Paz to be exact, this stall has opened where the stars are the Neapolitan pizzas cooked in a wood-fired oven.

The raw materials come from Italy;

from sausages to cheeses through sauces, flours and yeasts.

Part of the secret of its recipe is in the long fermentations of the sourdough;

at five in the morning a person from the kitchen team opens the market to beat the dough.

pizzas

.

"The way of working here is very similar to bakery processes," says Benjamín Calles, who runs the business.

They have

(from 8.90 euros), with the diavola as one of its best options;

They prepare it with the traditional Calabrian spianata (traditional sausage with a delicious spicy touch), San Marzano tomato and mozzarella with Protected Designation of Origin (PDO).

They can also be enjoyed in portions.

The two calzones, ham or spicy, also put long teeth.

Without losing sight of the 8 focaccias that they have on the menu and the puccias, typical sandwiches from the Apulia region.

Practical advice: it is advisable to leave room for the

.

: Ayala, 28B.

Average price: 18 euros.

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