We could go on and on about the organic flours, the sourdough, the hydration, the preferment, the 72-hour fermentation, the gas oven, the baking time, the crumb structure, the style, the seasonality and proximity of the ingredients, the Slow Food affiliation, the Italian pizzaiolos, and a thousand other factors that define the pizzas at La Balmesina. But really, there’s only one thing you need to know: it’s a regular fixture on lists of the best pizzas in Spain, Europe, and even the world.
Massimo Morbi, Alessandro Zangrossi, and Mattia Ciresola, the founders and owners, decided to break away from the rules of the traditional Neapolitan style to focus on high-quality bread-making for their dough. The result is a pizza that’s lighter, more flexible, crispier, and easier to digest. Seasonal produce is at the heart of their work, so you’ll always find classics like the margherita alongside seasonal creations.