It had already been recognized in numerous competitions, such as in 2020 when it was ranked 28th in the 50 Top Pizza in the world, in addition to being the best placed in Barcelona. But just after completing his first decade of experience with four establishments in Barcelona, Madre Lievito won this year’s Pizza Fest with a foodie called Genovesa and composed of smoked provola, pecorino Romano DOP cream, lemon zest, basil and beef cooked at low temperature for about 8 hours and with lots of onions to obtain a grated texture. But it does not contain tomatoes and that is why one of the characteristics of this pizza is its whiteness.
32 types of pizzas prepared by 16 restaurants from Barcelona and the metropolitan area participated in the festival dedicated exclusively to a popular dish of Italian gastronomy. The Sicilian from Palermo Dario Acquaviva, general director of Madre Lievito, emphasizes that The key to the success of their pizzas lies in the dough, which is where the chain’s name comes from: sourdough in Italian.. But also because only top quality products from southern Italy are used, mainly from Naples, because that is where the essence of Madre Lievito’s cuisine comes from, with the exception of the mortadella which comes from Bologna and burrata from the Puglia region.
Only sourdough is used for the pizza dough and traditional processes are respected. The dough is 10 years old and is refreshed every day by kneadingcontains 70% hydration, is made with stone-ground Italian wheat and is fermented for 48 hours, achieving a light and fluffy texture. The pizzas are cooked in a stone oven at a temperature of 500 degrees for just 90 seconds, burning Mediterranean wood, which guarantees a unique flavor and texture.
In addition to Genovese, among the 24 pizza and calzoni options on the menu, classic Neapolitan recipes stand out.such as Margherita or Marinara, both with San Marzano DOP tomato sauce, in addition to the universal Funghi, Tonno or 5 Formaggi. Other original Madre Lievito creations are the Cafuncella, with mozzarella, black pepper, gorgonzola, caramelized onion, mushrooms and parmesan, topped with speck and arugula; the Calabrese with edges stuffed with buffalo ricotta and ‘nduja calabresa (spicy artisanal sobrasada) and spianata calabrese (spicy salami), ‘nduja calabrese and mozzarella in the middle or the Burratella, with mortadella, burrata, pesto and pistachio and mozzarella granola .
But Madre Lievito does not only offer pizzas and with the arrival of autumn it launches new dishes on its menu, with emblematic proposals of Neapolitan cuisine such as risotto or pasta, as well as a wide variety of starters, salads and meats of your choice, without forgetting desserts with cannolo or pan di stelle as star proposals, as well as a delicious creamy tiramisu, like a mousse and all the balanced ingredients. Accompanied by an extraordinary focaccia made from 90% dehydrated flour 1, eggplant parmigiana is recommended After being put in a wood-fired oven, it is finally flavored, which gives it a “crunchiness”.
Equally notable is the fried burratine with a secret tomato and parmigiano sauce, coated in panco, which is normally used for tempura, which makes it crunchier, and is served at the same time in the hot and cold sauce, to provide greater contrast. Also highly recommended are the spaghetti carbonara and rigatoni alla amatriciana, as well as other Italian specialties such as tGourmet Italian appetizers for two, presented to recreate the iconic clotheslines that decorate NaplesYes. Mortadella, parmesan, olives, portions of lasagna and focaccia and a drink for €12, every day from 5 p.m. to 8 p.m. A different afterwork, available exclusively in its premises in Eixample, rue Majorque, on the corner of Pau Claris. The other three establishments are in Poblenou, Sants and Sant Martí so diners have different options for a gastronomic trip to Naples.
