Grosso Napoletano (Casanova)
Grosso Napoletano is a Madrid-founded chain (2016/2017, by Hugo Rodríguez de Prada and Jorge Blas) whose Barcelona flagship on Carrer de Casanova was its first branch in the city, in the Sant Gervasi-Galvany neighbourhood near Diagonal. The stone-and-refractory ovens are built to order in Naples by fourth-generation artisans, and the dough is a 48-hour double-fermented mix of strong Italian flour and sourdough, baked around 90 seconds at 500°C. Its presence in Barcelona is itself evidence for the pattern this project has already found in Madrid: an imported, not indigenous, high-end pizza culture.
Why it is here
Grosso Napoletano is a Madrid-founded chain (2016/2017, by Hugo Rodríguez de Prada and Jorge Blas) whose Barcelona flagship on Carrer de Casanova was its first branch in the city, in the Sant Gervasi-Galvany neighbourhood near Diagonal. The stone-and-refractory ovens are built to order in Naples by fourth-generation artisans, and the dough is a 48-hour double-fermented mix of strong Italian flour and sourdough, baked around 90 seconds at 500°C. Its presence in Barcelona is itself evidence for the pattern this project has already found in Madrid: an imported, not indigenous, high-end pizza culture.