Say cheese
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Frankie Gallo Cha Cha Cha
There’s no shortage of seats in the huge and impressively furnished warehouse where Frankie Gallo Cha Cha Cha is located. With murals of explosive colour illuminated by neon lights, the space not only lends itself well to Instagram, but produces some of Barcelona’s most innovative pizza creations. As suggested by its decidedly hotchpotch name, eccentric combinations, such as pecorino and pear, smoked salmon and salted fish roe, and truffle carbonara, differentiate this pizzeria from its local counterparts. A three-day fermentation process ensures a soft and springy sourdough base, making for a slice of culinary experimentation that doesn’t skimp on the fundamentals of good pizza.
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Madre Lievito
The secret to this restaurant’s masterful pizza is in its name: lievito, meaning sourdough. As one would expect, it is the pizzas’ thin base, made using yeast imported from Naples and flour ground in a mill in Rome, that earns Madre Lievito its reputation as one of Barcelona’s best pizzerias. In recipe as in price—pizzas start from just €5—this restaurant stays true to pizza's Neapolitan origins as a simple, inexpensive meal that fed the masses. Don’t be deterred by the lack of cheese on the house speciality, the Marinara—a modest blend of tomato, garlic and oregano lends itself beautifully to the subtle flavour and delightful consistency of the sourdough base.
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N.A.P
At N.A.P. (Neapolitan Authentic Pizza), the focus is on basic, traditional Italian pizza—just as the name suggests. Manager Giancarlo joked, “When people ask for pineapple on their pizza it makes us want to cry.” Central to N.A.P.’s approach is its attention to the dough: a low concentration of yeast, a long fermentation process and well-sourced Italian ingredients ensure that the pizza is light and easily digestible. The menu, much like the restaurant itself, is small and well-formed, with all the classics you would expect from an authentic Neapolitan pizzeria. Simple yet delicious.
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Pizza Circus
For a quick fix, duck into Pizza Circus in the Raval. A takeaway shop with the vibrancy of a miniature circus tent, those in the know flock here for hefty slices priced at just €2.50 each. With a host of Italian chefs constantly churning out fresh dough, this pizza joint is all about fast, good quality pizza—and lots of it. For meat eaters, the Rucola pizza, with its mix of rocket, Parmesan and jamón serrano, is a well-executed staple, while multiple vegetarian versions boast an array of roasted vegetables, porcini mushrooms and gorgonzola cheese.
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Sports Bar Italian Food
Sports bars aren’t normally celebrated for their food. This one, however, has a reputation as one of the best pizza places in the city. The Italian owners’ evident passion for football is rivalled only by their enthusiasm for making pizza, and a wood-fired oven, incidentally shaped like a giant football, produces pizzas with a delightfully chewy crust. Opt for the mascarpone and bacon pizza—a well-balanced blend of salty and creamy flavours—or the Siciliana, a combination of succulent roasted aubergine and Italian smoked cheese. The menu is vast and the pizzas come in individual or sharing sizes, making this a great spot for a lively meal with friends.