When we think of pizzas, our head automatically speaks to us with Italian accent. Something normal, since they were imagined there for the first time. However, their ease of preparation and how rich they are made them spread rapidly throughout the world. To the point that in Argentina is where more pizzerias per inhabitant there is and one of the countries in which it is consumed the most. and even have your own way of preparing the dough.
One way to understand this food that since early 2019 has been cheering up Madrid stomachs in the Lavapies neighborhood. There, on calle Amparo number 81, is Pizza Post , a pizzeria that has transferred that spirit to the Spanish capital. With a badge: that It is vegetarian.
Pizza Post, Madrid.
Thus, for three years, through a pandemic, the place has become a reference for pizza lovers because it combines three attributes very well: special dough, many ingredients and good atmosphere. You can not ask for more.
THE DIFFERENCE IS IN THE DOUGH
Those who face this pizza dough for the first time restaurant You will notice that it is not what you are used to. It's thick, totally opposite to the fine Neapolitan. The trick? Two days of fermentation that turn it into a light but puffy dough. Also kneading it inwards, which gives it more consistency. The result is a kind of focaccia bread.
A different base than the one added plenty of ingredients. As they tell Condé Nast Traveler, in Argentina this is the type of pizza that can be find in the neighborhoods, designed to share. Some toppings which are all vegetarian and fresh, of proximity. Also, if you want, you can do vegan removing extra ingredients.
Pizza Post, Madrid.
The queens of the house how could it be otherwise, are the pizzas. There is a total of fourteen, some more original and others more classic. Of the former, for example, we highlight the Alonso, which combines the sweet flavors of sweet potato with those of blue cheese. Or the Bryan, where the sweet onion, garlic, blue cheese, mozzarella and ground chili.
The most traveled will quickly recognize the Fugazeta, which is a typical one from Argentina with a lot of onion and, in this case, stuffed with cheese Also the Neapolitan, with a tomato base, mozzarella, cherry tomatoes, stracciatella, and arugula. EITHER the Franzini, one of my favorites, with that strong flavor of black olives from tapenade, accompanied by parmesan, arugula and olive oil.
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The space at Pizza Posta is designed for sharing. long tables, framed in a room with industrial Style, they make the atmosphere cozy. And for each Pizza they eat two No matter how hungry you are.
Although, for the most insatiable, there are a series of high-end starters of the pizzas. The most recommended is parmigiana, a delicious Eggplant Lasagna homemade that they cook in the oven with sauce tomato, mozzarella and parmesan above.
There are also burnt cherry tomatoes with a ariza bath, an African spice mix; baked sweet potato with blue cheese and walnuts; Y burrata salad, with roasted tomatoes and pesto.
And, how could it be otherwise, among the first they have not forgotten to include the faina A typical dish from Argentina made with chickpea flour to which they add white pepper and chives. It is a base similar to that of pizza, like a slice without ingredients, which is placed on top to form a kind of sandwich.
The desserts close the menu tiramisu and cheesecake, also homemade and cooked wood oven, and a selection of organic and natural drinks, ranging from wines to soft drinks. Will you speak Italian again after try this pizza, che?