Although eating pizza is often associated with fast food, the truth is that when it is well made it can become an authentic delight that combines tradition, technique and the highest quality ingredients.
In its most artisanal version, a pizza is backed by a delicate process that elevates it almost to the category of a gastronomic work of art.to. Its preparation goes from the moment the best flours are chosen to the fermentation process, choice of ingredients and of course baking in the oven.
Therefore, although when they talk to us about pizza we may think of a ultra-processed versionThe truth is that those made in the best restaurants are truly wonderful.
And, if there is a true example of this, it is the Casa Mía pizzeria in Córdoba, which has been recognized as neither more nor less than best pizzeria in Andalusia.
Located on María la Judía street 16, in Córdoba, Casa Mia sIt has established itself as a benchmark in the gastronomy of the city and Andalusia. Under the direction of the teacher pizza chef Francesco Lapadula (natural from Bari, Italy) this restaurant has been chosen as the best in the region in the third Spanish Gourmet Pizza Championship that was held at the famous Salón Gourmets 2024 in Madrid.
The Italian chef, who arrived in Córdoba with the vocation of share your love for Neapolitan pizzahas taken care and perfected every detail to make one of the best pizzas that can be tasted in our territory.
Its secret is as simple as it is complex: a fermented dough for 48 to 72 hours which gives it an inimitable crunchy touch and is made from strong white and whole wheat flour and whole grain semolina.
Three pizzas crown this restaurant in Córdoba
The cCasa Mía orona is made of three options: the “Iberian tartufa” in the classic pizza category and made with buffalo mozzarella, boletus, truffle, foie cream, Iberian ham and quail egg.
The second option is the gluten free pizza, where the chef amply demonstrated his mastery of innovating without this characteristic being any impediment and perfectly combining braised turkey breast with ricotta, walnuts, mozzarella and a touch of honey.
In third position: the pizza alla pala. This is Francesco’s most contemporary bet that involves a highly hydrating dough to which is added a surprising almadraba red tuna tartar with stracciatella and basil.
