A place of simplicity and good taste, is Da Michele, where you can eat the best Neapolitan pizza in Barcelona.
The most authentic, diners say, far from the Italian borders, but in Barcelona. A legendary pizza, faithful to the traditional recipes that have given it international recognition.
Its ingredients and raw materials for its preparation are brought directly from Naples. Tomatoes, mozzarella cheese, dough, cheese, flour and even the wood used to light the oven and the ingredients for the desserts. All of Italian origin that arrives every three weeks in a truck from Naples.
They emphasize that the dough used to prepare the pizza is fermented for 24 to 36 hours before you eat it. That way it does not cause heaviness or bad digestion.
“Da Michele” was founded in 1870 and for so many years of experience and tradition is the best known pizzeria not only in Naples, but in Italy and well, probably in all of Europe.
It can sell more than 2,000 pizzas a day and has four locations in Naples around two streets. There people line up to try a slice of pizza.
Neapolitan pizza in Barcelona
The best known of the menu is the classic pizza “Margherita” and with this specialty they arrived in Barcelona. The best thing is that it is so traditional that all the ingredients are brought from Naples.
Even firewood, which is typical of the region, gives the pizza its characteristic flavor.
Desserts are also brought in from Naples which complements the good size pizza. Wine and beer are not the exception; they are also brought in from abroad. The only local products are some of the products and the beers and wine list.
The menu is very short and basic: there are only four kinds of pizza and a classic pizza fritta, which is not very popular in Naples.
Legend has it that pizza fritta was invented in Naples during the Second World War, as it was a faster method of cooking than the oven. The dough was fried until golden brown and in the center cheese and ham or meat was added, whatever was available at the time and using double dough to ensure consistency.
Fortunately those times are long gone and Da Michele prepares this pizza with salami, black pork cracklings, ricotta and pecorino cheeses, seed oil and black pepper. It is fried in oil and is exquisitely energetic.
After the pizza you can enjoy a chocolate pistachio ricotta, a rum babà or the spectacular Ferrero-Rocher tart.
Neapolitan Pizza in Barcelona “Da Michele”: Consell de Cent Street, 336.
