Tomasso

Flip

Bruno Travelletti and Ariel Galdini knew exactly what they were getting into when they started this business: the best pizza in Barcelona. Thin and crispy crust, big and juicy pizza. Perfection.

In the beginning they spent months investigating – and eating – until they arrived at the conclusion that the style of pizza they wanted to serve was from New York, more specifically from the first pizzeria in the United States. It opened in Little Italy, Manhattan in 1905 – “That pizzeria was founded by Gennaro Lombardi. He was an Italian immigrant from Naples, pizzaiolo by profession who opened a store in 1897 that became a pizzeria. The price of a pizza was five cents on the dollar and the pizza was wrapped in paper and tied up with a string” -. And they’ve succeeded.

They’ve followed the exact patterns of AVPN (Associazione Vera Pizza Napoletana), an international non-profit founded in the mid-1980s by a group of pizzaiolis from Naples hoping to cultivate the culinary art of making Neapolitan pizza. In June of 1984 they were officially established as a denomination of control (DOC) by the Italian government, granting them the ability to give a special designation to pizzerias meeting the strict requirements that respect the traditional art of Neapolitan pizza making. And so they do.

On their menu you’ll find classics with tomato sauce and mozzarella fior di latte cheese, like the four cheeses, the Neapolitan, the Brooklyn (crispy bacon and arugula), the Catalan (york ham, olives, mushrooms and peppers). You’ll also find “whites” (without tomato sauce) along with vegetarian options as well as ones designed especially for carnivores. Above all are the pizzas made to the liking of the pizzaiolo, such as the white with lemon, the scamorza (smoked mozzarella), basil and olive oil, the arugula, dried tomatoes, mushrooms, olives, grana padano cheese and ham or the bacon, blue cheese, mushrooms and roasted peppers.

You’ll be in Eixample but we guarantee you’ll feel like you’re in Little Italy.