Home-made pizzas, either with and without gluten, on a menu with permanent and seasonal options. Respecting the four pillars of Neapolitan tradition. The elastic pizza dough, with a 48-hour double fermentation, is baked in refractory stone ovens sourced from Vesuvius itself, taking less than 90 seconds to be ready. The thin base with thick, fluffy edges is topped with fresh ingredients direct from Italy, the pizzaioli are from Naples. HIGHLIGHT: The 50 Top Pizza guide named it the Best Artisan Pizza Chain in the World in 2023 and 2024. It is the first non-Italian chain (and the only Spanish one) to achieve this. INTERIOR: Industrial-inspired spaces, dominated by an open oven (or two in some cases) to watch the pizzaioli work their magic. RECOMMENDED: The Originale (a San Marzano tomato base, fior di latte mozzarella, arugula, Italian sausage, cherry tomatoes and Parmesan flakes). The Marinara with anchovies from the Amalfi Coast. The limited editions they create periodically, which sometimes are adopted into the main menu, like Paulie Gee’s Hellboy, with spicy salami and hot honey sauce. The Albero da Zia Lucy dessert. PRICE: Less than 20 Eur.