The Italian cuisine they are still trending Madrid . This is demonstrated by the new openings of restaurants and pizzerias. We have selected five that have caught our attention for their specialization in typical regional cuisine and for its interesting value for money (especially in the case of the pizzeria). We tell you why you should go and what you should order . Soon, partenza, via! (Ready, Set, Go!).
PANTE (Villanueva Street, 21)
We start this tasty walk in the Salamanca district a few meters from the Retiro, where is it located pante . This restaurant has been in the capital of Madrid for just three years and, nevertheless, it is already a benchmark in cuisine based on the recipe book of the 'black pearl' of the Mediterranean, the Sicilian island of Pantelleria (in Italian Pantelleria).
Located southwest of Sicily and just 36 miles from North Africa, it is characterized by being a strategic place of cultural exchange of different civilizations and is famous for its volcanic landscape and its Mediterranean macchia. A) Yes, chef Manfredi Bosco tries to reflect that special character in the menu.
Among the essentials, highlight the Sicilian Caponata (a kind of ratatouille with aubergines, olives, celery, aromatic herbs and EVOO), the Carpaccio of Fungi (Carpaccio of Portobello mushrooms with toasted almonds, Parmigiano flakes and black truffle), the Cavatelli alla Norma (fresh pasta with Pachino tomato sauce, salty ricotta and fried eggplant) or the Cotoletta Pantesca (a milanesa of veal in the style of Pantelleria).
To start… some Cavatelli alla Norma!
A Alessandro Luchetti, one of the creators of Pante , likes to quote Leonardo Da Vinci to sum up the concept of his store: “Simplicity is the supreme sophistication”. Something that we appreciate in the gastronomic proposal, but above all in the interior design of the premises, signed by the Milanese designer Antonio Facco (which has a creation exhibited at the MOMA in New York). Facco flees from the typical Italian to create an elegantly simple space.
In the cellar, of Italian origin, there is also room for Spanish, French and even New Zealand and California references. If you want to bet on a wine that is difficult to find in Madrid, Be sure to ask for a glass of Passito sweet wine with I.G.P Pantelleria ; and among the cocktails, we recommend the Gin Basil, made from gin and with a soft touch of fresh basil.
GASTRONOMIC OZIO (Avenida del Aviador Zorita, 37)
We stayed in Sicily, but traveled to Palermo, just crossing the door of Gastronomic Ozio , the restaurant that has just been installed in the Azca area. If you have been to Sicily, you will easily notice some typical decorative elements of the island, such as the teste di moro , striking planters in the shape of the heads of men and women or pineapples, emblem of the area and symbol of good omen, fertility and strength.
Another nod to that land is found in the iconic colors of the tables enameled with lava from Etna , a material with which the cutlery holders are also made.
Regarding the gastronomic offer, its creators, Dario Genova and Alberto Andolina They have opted for tradition with an extra gourmet touch. Something that is evident in the Arancina Oziosa, a typical Sicilian rice croquette made with red prawn bisque and that reveals inside a creamy heart of burrata, with a touch of mint and lemon on a saffron cream.
The Busiati with pesto from Trapani and carabinero are a must.
And yes, as a good Italian worth his salt, we have to talk about pasta Y pizza . Among the first, stand out the Busiati with pesto from Trapani , to which they add carabinero tartare; while, among the latter, the Covaccino Bronte, with burrata, mortadella Favola and Bronte pistachio pesto . All the pizzas are kneaded with Sicilian soft and durum wheat flour, left to ferment for 72 hours and baked in a Neapolitan wood-fired oven. The most observant will see it as soon as you enter, behind the glass that rests on a wall of colorful Sicilian tiles.
Speaking of Sicilian gastronomy, it is imperative to make room for sweets and in this particular case, Sicilian kiss, with pistachio and white chocolate or to the Savoia cake, a chocolate, hazelnut and crème anglaise cake , which originated in a convent in Catania more than 150 years ago. Accompany them with an Espresso Martini, to have a round experience.
PIZZARELLA (C. Sta. Úrsula, 9)
If the love for Italian cuisine in Madrid is unstoppable, the love for pizzas is a real madness . So much so that it is quite difficult to keep up with all the pizzerias (those that have a noteworthy product) that are opening in the city. On this occasion, we point out the newly opened Pizzarella, in Madrid Rio , which comes from the creators of Maricastaña, Sala Equis, El Imparcial or Urraca café.
The star product is Neapolitan pizza , with a thin and meaty dough and high edges and 'leopard'. They let it ferment between 48 and 72 hours and bake it at a temperature no lower than 450 degrees for no more than 75 seconds.
Among the classics stand out the Margherita or the variety that all authentic pizza tasters usually ask for (pomodori pelati, mozzarella fiordilatte, basil and a touch of Parmesan); or the Prosciutto e Funghi (pomodori pelati, mozzarella fiordilatte, basil, prosciutto cotto, funghi). While, among the specials, the Carbonara (mozzarella fiordilatte, egg, guanciale, pepe nero, pecorino) or the Zucca (zucca cream, smoked provola, ricotta secca, chorizo, basil).
What do we like most about Pizzarella? its location, because it was about time that Madrid Río also had a Neapolitan pizzeria worthy of the name. Prices are around 9, 11 and 12 euros , with the exception of La Burrata (15 euros), thus adjusting a little more to the Italian and Neapolitan concept of andare a mangiare una pizza (going to have a pizza for lunch/dinner): the cheapest, most democratic and most popular plan that exists, if you decide lunch or dinner away from home.
PICCOLA TRATTORIA (Torrecilla del Leal Street, 15)
Honoring his name, Piccola Trattoria , more than a restaurant, it is more like the 'casa de Pino', that is, of Giuseppe, its owner . It's probably because of the few tables, between four or five, or because at the end of a small corridor you can see the kitchen perfectly, with the door open, and that cook from Apulia at work. Whatever it is, Pino makes us feel like in the house of that friend cooks and fan of Italian pop music (the essential musical thread of this small place in Lavapiés).
Before browsing the menu, let Pino tell you about today's dishes, you will surely choose one. Then he orders a seafood entree or pasta, Piccola Trattoria's specialty, like The Pepata di Cozze (fresh mussels with tomato sauce with a touch of oregano and spicy) or the Spaghetti ai Frutti di Mare (spaghetti accompanied by king prawns, prawns, clams, mussels and... the chef's secret). Like any self-respecting cook from Puglia, Pino is a true master in the preparation of seafood.
If you want to let yourself be surprised by other types of recipes, we point out another cousin (first pasta dish): the Fagottini, some bags of gorgonzola and pear accompanied by black truffle sauce, boletus, crushed almonds, flambéed with amaretto and cream, parmesan and the chef's secret , which is also top secret on this occasion.
THE PIRATE'S TAVERNETTA, (Santa Engracia Street, 26)
We end this short walk through the country of the boot in The Pirate's Tavernette or the new gastronomic embassy of Ischia in Madrid. Its owner, Baby , which is named in honor of her grandmother Rosalba, she wants to share from this colorful corner of Chamberí all the flavor of the bell island, but above all the rich recipes of her grandmother, who ran, together with her husband Carlo, the family restaurant of the same name in Ischia, which still exists. “The pirate” in fact, refers to the nickname of Carlo, who used to be dressed in white from head to toe, with a black scarf on his head.
Here things are done calmly, so we recommend you go slowly . Something that they also advertise on their menu: “We prepare all our pastas and sauces at the moment, which we accompany with fresh ingredients. Some pasta can take up to 15 minutes”.
What should you order in this new Italian from Madrid's Little Italy? Definitely, the Penne alla Pirata (penne with fresh tomato, basil, black olives, capers, parmigiano and pecorino Romano) and the Bucatoni del Nonno (fat spaghetti with raisins, pine nuts, fried bread and cheese).
After being captivated by its taste, it is likely that it will also catch your attention the colorful crockery in which they are served , well, it is of its own production as well; since Babi's family too owns a ceramics workshop and shop in Ischia . Of course, for now, if you want to get hold of her, you will have to travel to the beautiful Sant'Angelo village.