Its owners and chefs have been awarded Michelin stars. And that quality is reflected in Sartoria Panatieri, a pizzeria recognized for its sustainable and innovative concept.
The gastronomy of Barcelona is adorned with this proposal of haute cuisine pizza, prepared with local products of excellent quality.
Rafa Panatieri and Jorge Sastre are the two chefs in charge of preparing such a delight, with their particular way of making pizza.
The project started in 2017 when they met while working at the Omm Hotel – Roca Moo and then decided to join their talents and apply them to the world of pizza.
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Sartoria Panatieri: a new proposal
The pizzeria was born without a market study, they only began to grow steadily and steadily.
That’s how they became known in the city and aroused people’s curiosity because they were doing different things.
The first store was opened in Gràcia (Carrer de la Encarnació, 51) and shortly after opened a second one in the Eixample (Carrer de Provença, 330).
The novelty is that they moved away from the new fermentation techniques such as biga, poolish or sourdough and make a “direct kneading” but with brewer’s yeast.
They use local flours with their own flavors and aromas that make them stand out in the city.
The dough is fermented for 70/90 hours. They work with organic flour from nearby Solsona, which is very lively and excellent for molding.
The originality and ingredients of their pizzas made them worthy of the title of the most sustainable pizzeria in Barcelona. All thanks to the fact that they use organic, local products and work with small producers.
