Neapolitan pizza in Barcelona
From Campania to the Eixample
At Positano we don't make just any pizza: we make authentic Neapolitan pizza, with the recipes we brought from southern Italy, 48-hour fermented dough and a wood-fired oven. The real taste of Naples, in the heart of Barcelona.
Three Neapolitans in Barcelona
It all begins with Antonio, Massimo and Vincenzo, born and raised in Campania, the region where pizza was born. There they learned, from a young age, that cooking is the soul of the home.
After years perfecting the craft, they brought the recipes of their homeland to Barcelona. And so Positano was born: a Neapolitan pizzeria where the cuisine of southern Italy is served exactly as it's made in Naples, with no adaptations and no shortcuts.
“A passion for good food runs in our veins.”
Real Neapolitan pizza
Real Neapolitan pizza is never improvised. These are the three things that set it apart from any other pizza in Barcelona.
48-hour fermented dough
We let the dough rest for 48 hours to achieve a lighter, more digestible pizza with the airy crust — the cornicione — typical of Naples.
Wood-fired oven at 400 °C
Each pizza is baked in under 90 seconds in a wood-fired oven, as Neapolitan tradition demands. That's how you get the leopard-spotted crust and the molten centre.
Italian DOP ingredients
San Marzano tomato, Campania fior di latte, buffalo mozzarella DOP, 24-month grana padano. Authentic produce brought from Italy, no shortcuts.