From farm to pizza.
From the beginning, this has been the motto of Sartoria Panatieri, the Barcelona pizzeria that has just become the best in Europe, according to the European 50 Top Pizza 2023 list, a
ranking
which began in 2017, with close to a thousand inspectors spread all over the world and which excludes Italian pizzerias.
So the return to the origin of food, always looking for what's next, seasonal and authentic, has turned out to be a convincing formula.
The pizzeria run by chefs Rafa Panatieri and Jorge Sastre has also been recognized with the Latteria Sorrentina Special Award for Best Pizza of the Year and the Green Oven Award for its sustainable practices.
In a ceremony held in Barcelona this Wednesday, the influential guide has announced the 50 best European pizzerias, a list that includes Bæst, in Copenhagen, in second place, and 50 Kalò, in London, in third.
Among the first 10, there are two other Spanish ones: Fratelli Figurato from Madrid, in sixth position, and La Balmesina, in Barcelona, in tenth position.
They started as third in the European list last year and in the 21st position of the 50 best pizzerias in the world, but this afternoon they have climbed the rungs and have been crowned the best pizzeria in Europe.
An achievement that Panatieri and Sastre have achieved with their slogan
from farm to pizza
(from the farm to pizza), clearly visible in black letters on a wall cloth of their local Provenza street, which they opened a couple of years ago, and allowed them to grow after dazzling them in 2018 with their small pizzeria on Calle Encarnació, 5. Theirs is also the most recent Brabo, dedicated to grilling, on Calle Séneca, 28.
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The two chefs met as part of the Roca brothers' team, at the now-defunct Roca Moo, at the Omm hotel in Barcelona.
Five years ago they joined paths to create Garden Pizza, the germ of the current Sartoria Pantieri.
The menu is based on artisan pizzas with organic, local and seasonal products, from the basic tomato, mozzarella and basil (10.90 euros), to the mortadella with pistachios, spinach, raisins and ricotta cream (14, 90 euros).
The one with roasted cherry tomato sauce, mozzarella and Dutch basil cream (12.90 euros) has won the award for best pizza of the year at the aforementioned 50 Best Pizza gala.
With carefully chosen ingredients from local producers, the menu also includes pizzas such as bacon, mozzarella, baked potato, egg yolk and tuna botarga (14.90 euros) or butifarra, seasonal leaves, La Serena cake and mozzarella (14.50 euros).
All of them can be completed with anchovies in vinegar,
stracciatella,
braised ham or truffle, and every day there is a special recipe on the blackboard.
The pizza with roasted cherry tomato sauce, mozzarella and hollandaise basil cream.
MASSIMILIANO MINOCRI
The mortadella pizza with pistachios, spinach, raisins and ricotta cream.
MASSIMILIANO MINOCRI
A pizza ready to go in the wood oven.
MASSIMILIANO MINOCRI
The pizzaiolo puts a pizza in the oven of Sartoria Panatieri.MASSIMILIANO MINOCRI
In this temple of worship to pizza, they also make their own sausages with pork from the Gascón breed.
It is worth starting with a bit of loin head (12.90 euros), bacon (10.90 euros), cured loin (12.90 euros) or braised ham (12.90 euros), to continue with starters such as Roasted cauliflower (8.90 euros) or leek (9.90 euros),
eggplant
parmigiana (14.90 euros), roasted
porchetta
with suckling pig Hollandaise sauce (11.90) or burrata,
capullata
and truffle (18.90 euros).
In addition to their own fermented products, they make their distillates with La Destilateca, such as Terrae, made from beets, aromatic plants, spices and kaffir.
A large window turns the local background into a bright space.
Everything is designed to make diners feel like in an old house, where everything was used and had value.
Long wooden tables are mixed with
vintage
desks , cupboards full of utensils, wooden dish racks, chipped mirrors, worn sofas and metal lamps.
An eclectically careful interior design, which presides over the wood-fired oven, in a tiled and white marble kitchen where the pizzas are kneaded and prepared in full view of all.
All this philosophy of use and care for the ecological footprint has also led them to win the Green Oven Award for their sustainable practices.
In addition, the pizzeria has also become a dynamic space where events are held with colleagues in the profession, such as the Sartoria Panatieri Sessions, multi-handed nights with other renowned pizza chefs.
Last December, Francesco Martucci was there, considered the best
pizzaiolo
in the world with his local I Masanielli, in Caserta (Naples).
Pork sausages made by the Sartoria Panatieri pizzeria.MASSIMILIANO MINOCRI
Sausages of the house in the chamber of Sartoria Panatieri.MASSIMILIANO MINOCRI
Sartoria Panatieri
Address: Calle de Provença, 330, Barcelona.
Telephone: 931 055 795
Address: Calle de L'Encarnació, 51, Barcelona.
Telephone: 931 376 385
Web: https://sartoriapanatieri.com/