Murivecchi
A family-run Neapolitan restaurant in El Born, open since 2004 under Naples-born Ciro Esposito, whose sourdough is fermented 72 hours and baked 90 seconds in a wood-fired oven at 480°C. The kitchen also runs Gragnano pasta and Campanian wine alongside the pizza, self-describing as an Italian restaurant rather than a pizzeria alone, but the pizza programme is a stated, dated and named specialism rather than an afterthought on the menu.
Why it is here
A family-run Neapolitan restaurant in El Born, open since 2004 under Naples-born Ciro Esposito, whose sourdough is fermented 72 hours and baked 90 seconds in a wood-fired oven at 480°C. The kitchen also runs Gragnano pasta and Campanian wine alongside the pizza, self-describing as an Italian restaurant rather than a pizzeria alone, but the pizza programme is a stated, dated and named specialism rather than an afterthought on the menu.
What to order
Pizza Margherita; for its 20th anniversary in 2024, a pizza with 40-day-aged picanha, pecorino al tartufo and seasonal truffle