Francis Paniego
El Portal de Echaurren (Ezcaray, La Rioja)
Pig’s trotters stewed in Rioja style, cow’s cheese, minced pork, cured pancetta, rocket and Rioja chilli pepper in oil · 22.90 €
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El Portal de Echaurren (Ezcaray, La Rioja)
Pig’s trotters stewed in Rioja style, cow’s cheese, minced pork, cured pancetta, rocket and Rioja chilli pepper in oil · 22.90 €
See more
A return to our roots and to authenticity. Respect for ingredients.
Every ingredient that arrives at Sartoria Panatieri, our artisan pizzeria in Barcelona, has been selected from hundreds that may look the same, but are not. We examine both the ingredients and their producers: what they do, how they do it, and whether they share our principles of sustainability and quality. This is why we also get involved in processes such as making charcuterie or cheese, sometimes on our own and sometimes alongside friends who are artisan producers.
Our tomatoes, our cheese, our herbs… We care about knowing who is behind the production of each ingredient and working with local, organic and seasonal produce whenever possible.
Pizza is the fullest expression of our work as chefs, our philosophy of respect for ingredients, and the time we have spent understanding and improving them. From the dough as it ferments and rises to every ingredient that goes into it, including the oven and the firewood, each element is part of our approach to making pizza.
Our approach to pizza has earned international recognition. Sartoria Panatieri has been recognised as one of the best pizzerias in Barcelona, Europe and the world by gastronomic rankings such as 50 Top Pizza and The Best Pizza Awards.
We prepare our pizzas in an artisanal way, faithfully following the authentic tradition using a wood-fired oven. The dough, made with locally sourced organic flour milled on stone, goes through a 72-hour fermentation process.
Our pizzas are composed of fresh, organic, and seasonal ingredients, prioritizing proximity whenever possible. Although some ingredients come from the surrounding region, we sometimes choose those that come from distant places due to their uniqueness and the excellence demonstrated by their producers. This approach reflects our dedication to seeking product excellence above all.
Rafa, originally from Brazil, grew up in an environment where cooking predominated, a direct influence from his family roots in Italy. His grandmother was responsible for instilling in him a passion for cooking.
For over ten years, Rafa has been a tireless traveler and an avid cook, constantly seeking to learn from the best. Despite leaving his career as a veterinarian, he has explored the cuisines of South America and Europe, highlighting his special connection with Italy. However, in the end, Spain managed to conquer his culinary heart.
Jorge, originally from Madrid, has dedicated much of his professional career to Catalonia, establishing Barcelona as his home for many years. Before meeting Rafa, Jorge played significant roles in high-end culinary teams both in Madrid and La Rioja.
From the beginning, he had a clear vision of his path in this demanding profession, for which he has meticulously prepared, collaborating with prominent figures in the culinary world throughout his career.
