In the midst of a vast industrial loft and accessible patio showcasing a decoration both arty and rustic, Frankie Gallo Cha Cha Cha reinvents pizza. Lorenzo Vuoturni gets busy in front of the traditional wood-fired oven, which you can gaze at from the dining area. The Roman pizza chef only uses local or straight-from-Italy products. He prepares his own dough, which rests for 72 hours before being baked. This slow-fermentation process allows the pizza to be as light as the best of bread.
Four very full yet different kinds of pizza are available on the menu: classics like the margherita, red pizze without cheese, white ones without tomato and specials. Among the signature recipes, the Paki Raval will delight the taste buds, with a focaccia covered in lamb confit, crème fraiche and mint. The most ravenous will opt for the homemade tiramisu to end this flavourful experience on a high note.
Frankie Gallo Cha Cha Cha
Carrer del Marquès de Barberà, 15
+34 931 59 42 50
Menu: from 15 EUR