Grosso Napoletano: one of the best artisan pizza chains in Europe
Since 2017, 50 Top Pizza, an online guide updated annually , prepares rankings with the best pizzerias in Italy and the world. As a novelty, in this edition it has also classified the chains that dominate the art of knead and bake this dish that was born in Naples and that has managed to conquer international palates.
These artisan chains have been selected after exhaustive work by the inspectors of 50 Top Pizza, who have toured Europe to assess each restaurant based on the following criteria: the pizza, which must be tasty and digestible ; the quality of service; cleanliness and layout of the premises ; the waiting time and how the restaurant manages it; the wine list, preferring the regional ones; Beer -establishments are rewarded with a varied proposal-; and the rest of the drinks offered.
Perfection made pizza
The European chains that have adjusted the most to each parameter, awarded with the Latteria Sorrentina Award yesterday afternoon, September 8, were the following: Berberè (Italy), Big Mamma (France), Da Michele (Italy), Da Zero (Italy), Fra Diavolo (Italy), Grosso Napoletano (Spain), Luigia (Switzerland), Pizza Pilgrims (England), Saporè (Italy) and Sorbillo (Italy).
The work of these companies shows that the prestige of a pizzeria lies in its artisanal nature, taking into account not only the authentic flavor of each recipe, but also who is behind the counter and in charge of the oven.
And Grosso Napoletano, which already has eight stores in Spain (seven in Madrid and one in Valencia), is proof of this, positioning itself as the only Spanish representative among the 10 best artisan pizza chains in Europe and placing itself at the level of benchmarks in the sector such as Da Michele and Sorbillo, both businesses with Neapolitan roots.
“Our intention is to continue growing and opening new stores in different neighborhoods and cities to bring Neapolitan pizza closer to the Spanish", comments Hugo Rodriguez de Prada , the young entrepreneur who leads Grosso Napoletano together with his partner Jorge Blas.
The success of Grosso Napoletano lies in its wood oven, which reaches 500º C
It is not the first time that this Spanish hotel company, which opened its first establishment in Madrid in 2017, is recognized for its excellent work, but only a year ago was chosen as the best pizzeria in Spain.
The key to its success? Your wood ovens (and refractory stone) imported from Naples, its delicious dough -which follows a double fermentation process of 48 hours-, the excellent quality of the Italian ingredients and, of course, the pizzaioli, declared Intangible Heritage of Humanity by UNESCO in 2017.
“The Italian pizza chains in Europe are a solid and dynamic stronghold of our made in Italy, a very important cultural reference for consumers and a point of sale for artisans from quality gastronomy in our country”, comment Barbara Guerra, Luciano Pignataro and Albert Sapere , founders of 50 Top Pizza.
"Therefore, to give them their fair value, from now on pizzerias integrated into large chains the general ranking will no longer appear, but they will have their own classification , given its specific nature”, they point out.
On the other hand, on the website of this Italian gastronomic guide dedicated exclusively to the pizza universe, it has also been published the second edition of the 50 Top Europe 2020 , which last year crowned the pizzeria 50 Kalò di Ciro Salvo, in London , and that today has managed to stay in the number one spot . The other two members of the podium are Via Toledo Enopizzeria (Vienna) and Bijou (Paris).