Seasonal products and alternative masses.
Now that we know what authentic Neapolitan pizza is, what it tastes like and how it is made, the one that deserves to be named Intangible Heritage of Humanity, the time has come to embrace innovations in your classic recipe.
It is time to taste possibilities and ingredients that we did not imagine. This is what these two brothers from Naples have decided to offer, Riccardo and Vittorio Figurato.
“A light and unconventional pizza”, is how the Fratelli Figurato define their pizza. As good Neapolitans, they are lovers of good pizza, authentic pizza, the Napoletana. But with a traveling and non-conformist spirit, they ended up settling in Madrid and deciding to try new things.
After several years dedicated "to something very opposite", to marketing, They have embarked on the adventure of giving the people of Madrid a real pizza, but something new.
The Figurato brothers innovating in intangible heritage.
How? **Riccardo as chief pizzaiolo (Vittorio is in charge of the image and concept) ** he has been experimenting with different flours until he found three different doughs:
The traditional (type 00 common wheat), the integral (whole grain soft wheat) and the five cereals (mix of flour and bran of soft wheat 00, soft whole wheat, semolina, oats and soy) .
Each of the pizzas they make can be chosen with a type of dough, although if you ask them, they will tell you which one is better with each ingredient.
The three masses treat them in the same way: letting them ferment for 36 hours and putting them in the oven, the second point of their innovation, since they have opted for an electric refractory stone oven which gives the same result as the classics, but prevents them from burning and the "ash flavor" from filling everything.
Pizza and rock and roll.
Finally, your desire to renew comes with the ingredients that they add to these masses and that will change according to the season.
The menu has been divided into three types of pizzas: the traditional, where you find the basic ones that never get boring, like the margherita, the capricciosa or the Diávola (only this one changes the typical pepperoni for homemade spicy chorizo from León.
between the pizzas fresh they add the healthiest options, such as pizzas with vegetables.
And it is between Not conventional, where Riccardo has given free rein to his imagination and three stand out that in just three months are already star pizzas of the restaurant: with Bologna mortadella and pistachios; with pumpkin cream, provola, walnuts and bacon and the Rock&Roll, with mozzarella, pesto, bacon and black pepper.
Modern and cozy place.
The menu is completed with some starters that serve to whet your appetite and wait for the time (very short) in which the pizza arrives at the table, like the piccolinos or salads; and with traditional desserts, such as Sicilian cannoli or tiramisu.
The place also accompanies the concept of these brothers who they want to unite tradition and modernity. In the heart of the Chamberí neighbourhood, very close to the active area of Ponzano, they have found a small place, but well used in which exposed brick and whitewash combine with old-school furniture. Craftsmanship and avant-garde.
Craftsmanship and avant-garde come together in this small but well-used place in Chamberí
WHY GO
Because now that we have discovered the true Neapolitan pizza, we want to try them all and here, between the recipes that will change and the three different doughs, you have many options. Right now the one with mortadella or pumpkin are unique pizzas.
ADDITIONAL FEATURES
Dare to pair pizza with wine. It is another of the proposals and bets that makes the pizzeria of these Neapolitan brothers different.
For it, they have asked their uncle Constantine for help, who has made them a careful list of Italian wines which includes some for dessert, perfect for the final cannolo.
oh and the delivery They have taken great care of it, with special boxes with which they ensure that the pizza arrives at your house hot.
The other Fratelli Figurato pizzas.
Address: Alonso Cano Street, 37 See map
Telephone: 91 485 79 93
Schedule: Every day from 1:30 p.m. to 4 p.m. and from 8:30 p.m. to midnight.
Half price: Pizza between €6 and €11.