In a moment of great gastronomic effervescence, Squadra Pizza Lab in Girona, Quo Vadis Pizzeria in Bescanó, La Leggenda di Napoli in Lloret de Mar, and Pizzeria Marghe 1889, also in Girona, have managed to forge their own identity and captivate a diverse audience with their unique proposals.
Squadra Pizza Lab, with five years of experience in Girona, has revolutionized the pizza concept with its square format, ideal for take away and delivery services. Its dough, fermented for 72 hours, ensures light and healthy digestion. Furthermore, they collaborate with renowned figures such as Joan Roca, Joan Carles Unzué, and Els Amics de les Arts to create seasonal pizzas that are true culinary masterpieces.
The secret to their pizza lies in its artisanal dough, fermented for 72 hours, which ensures lighter and healthier digestion.
In Bescanó, Quo Vadis Pizzeria is the project of master pizzaiola Serena Formiglio, with over 25 years of experience and training with world pizza champions. Her establishment offers a variety of traditional and creative pizzas, including lactose-free options, all made with fresh ingredients. Her “Del Cuore” pizza, with pumpkin cream, gorgonzola, and burrata, is one of the most acclaimed specialties. Formiglio has also excelled in the world of panettone, winning fifth prize in a national competition.
La Leggenda di Napoli, in Lloret de Mar, has established itself as a benchmark for authentic Neapolitan pizza on the Costa Brava. With a commitment to quality without complications, long-fermented doughs, and wood-fired oven cooking, they offer classics like the cosacca or the marinara. Their philosophy of making Neapolitan pizza accessible is reflected in competitive prices, with options starting from 5 euros. Recently, they opened a new space in Girona, Amore Amore by La Leggenda di Napoli, strengthening their presence in the region.
Finally, Marghe 1889 in Girona, inspired by Neapolitan tradition, stands out for its commitment to local produce and the Slow Food philosophy. They work with live doughs and long fermentations, integrating Italian ingredients with selected Catalan references. In addition to contemporary Neapolitan pizza, they explore formats such as pala romana or padellino, offering a complete gastronomic experience. Recognized by the 50 Top Pizza guide in the Excellence category, Marghe 1889 is a benchmark for quality and innovation.
