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50 Top Pizza guide yesterday unveiled its new ranking of the best artisan pizza chains in the world with great news: Grosso Napoletano has become the Best Artisan Pizza Chain of 2023. In this way, the Madrid-based company rises to the first position, moving up two places compared to last year.
The Madrid-based company, which already has more than 40 locations in our country, is thus positioned as one of the great pizzerias worldwide, especially because of the four pillars on which its philosophy is based: the refractory stone wood-fired ovens brought directly from Naples, its characteristic dough, the Italian ingredients and, of course, in the figure of the pizzaioli, declared Intangible Heritage of Humanity by UNESCO in 2017.
Completing the podium in second place was the Italian chain Da Michele, which was born in Naples and has become one of the most famous Neapolitan pizzerias -last year it was the winner-. Third place went to the Big Mamma Group. Although it is of French origin, in Spain it has a strong and consecrated presence, thanks to its restaurants Bel Mondo and Villa Capri, two hotspots of Italian food in Madrid. In addition, it will soon open its first restaurant in Italy, specifically in Milan.
Other Spanish chains in the Top 50
But the Spanish presence does not end there, because other national chains have also made it into the Top 50. In 23rd place this year is NAP Neapolitan Authentic Pizza. The Barcelona-based brand is certified by the True Neapolitan Pizza Association and already has 13 locations throughout the country and another in Frankfurt.
One position behind is another legendary Catalan chain, Can Pizza. Its motto is clear: “Respect The Pizza”. Its Neapolitan tradition elaborations, which stand out for their dough fermented for 72 hours, have become one of the favorite pizzas.
The latest appearance among the 50 best chains in the world was for Garden Pizza. This pizzeria, which started in San Cugat in an old greenhouse, has established itself as a benchmark, thanks to its own artisan dough with 72 hours of fermentation, low refining and flour without additives. They have 5 locations in Catalonia.