NAP Neapolitan Authentic Pizza

The story

Crafted with passion, served with love

Since 2011, NAP – Neapolitan Authentic Pizza – has been one of Spain's most consistent advocates for the real thing: pizza made the way Naples intended, without shortcuts or compromise. The Ave María location in central Madrid is part of a network that now spans Barcelona, the Basque Country, the Balearic Islands, Valencia, and even Frankfurt, yet the founding commitment to tradition holds at every address.

The Neapolitan method, taken seriously

The philosophy at NAP is built around a handful of non-negotiable rules drawn straight from Neapolitan tradition. Dough is worked entirely by hand – sempre con le mani – pushing air from the centre outward to build the characteristic raised edge, the cornicione. The base never exceeds 35 cm, the diameter prescribed for a genuine Neapolitan pizza. From there, each pie spends exactly 60 seconds in a wood-fired oven running at 485°C. The result is a crust that blisters and chars at the rim while staying soft and pliable at the centre – the texture that defines the style.

Ingredients are fresh and sourced to match the recipe, and the dough undergoes a slow fermentation before it ever meets the oven. These are not decorative details; they are the reason Gambero Rosso, Italy's most authoritative food guide, awarded NAP its recognition – a meaningful endorsement for a Spanish pizzeria operating in the Neapolitan tradition.

A growing famiglia with a fixed identity

What started as a pioneer project in Madrid has grown into one of Spain's most recognisable names in Neapolitan pizza, with multiple locations across the capital alone – Chamberí, Chueca, Malasaña, Lavapiés, and others. The Ave María address sits in the historic Centro district, with outdoor seating that suits the neighbourhood's unhurried pace. Delivery and takeaway are available for those who want the wood-fired experience at home.

The menu stays true to the Neapolitan canon. There are no theatrical detours – just carefully made pizza, executed with the discipline the tradition demands.