EAT WILD.
DRINK WILD.

In 2017, Antonino, our first pizzaiolo, laid the foundations for our artisan pizzeria in Madrid. A classic pizza, Roman style, or in his own way inspired by his native Sicily.

Our dough, crafted with the finest Italian flours—Caputo and Quatro Stagioni—undergoes fermentation for at least 48 hours to achieve a perfectly crisp texture, ideal for enjoying an authentic pizza in Madrid.

With contained edges that allow each pizza to be served with a generous amount of fresh ingredients, we ensure the ideal firmness for you to savour it by hand.

We use the finest fior di latte mozzarella on the market, carefully cut to intensify its flavour and highlight the Italian tomato note, a key element of our recipe.

Our menu combines classic recipes, modified versions and original creations, such as our best seller, "Pizza de la Mamma", complemented by a select range of artisan beers.