The leap from a chef to a pizza chef is not long, at least for Rafa Panatieri and Jorge Sastre. Previously an old tailor’s shop in the heart of Barcelona it has now become their creative laboratory. A lot of attention is put into the raw materials which are almost always local or coming from a partnering farm. Their motto is “ from the farm to the pizza” and it’s not just a saying but a way of being and understanding gastronomy. The surroundings are minimal and there is a cheerful atmosphere. A lot of care is put into each stage of preparation such as the excellent homemade cured meats. The dough is left to leaven slowly for 48 hours as a whole and then another 12 hours as single dough portions. It is a product full of personality and the pizza toppings are always balanced. We suggest you try the “salsa de tomates cherry asados, and mozzarella y holandesa de albahaca” really worth it. The drink proposals are also original.
