The town of La Mancha where the best artisan pizza in the world is made
Wednesday,
28
April
2021
–
00:47
The La Mancha town of Tomelloso has master pizza makers with a long professional career and awarded with several international awards. We enter its streets following the smell of the artisan dough and the most delicious ingredients.
Marquinetti ‘Nanel’ Pizza with pink loin and lgrima peppers.
More than 2,000 years ago surgi in Npoles, in southern Italy, a new cooking dish made with bread and flour: the pizza, which centuries later has become a gastronomic icon of Italy and one of the most consumed in Spain. According to data from the Spanish Association of prepared dishes manufacturers (Asefapre), in 2020 they ate 134,000 tons of pizza in national territory, 7.3% more than the previous year.
Spain can boast of having among its citizens experts and winners artisan pizza makers. In unexpected places such as Tomelloso, where some of the best restaurants of this specialty at an international level.
One of them is Marquinetti, run by Jessie Rogers, who has placed Tomelloso at the top of the international podium of the pizza sector. With more than three decades of experience, you can boast of being five times world champion, several times subcampen, campen De Espaa and other recognitions in this specialty, such as holding the rcord of the longest pizza ever.
THE PIZZA OF THE ROLLINGSTONES
It is an establishment where, as Marquina himself defines, customers will “be accompanied by complete dreams” and will feel “like in their summer house”, with unique recipes that are not found anywhere else. Anyone who enters this place will be surprised with the quality of the dishes, some inspired by characters as diverse as Agatha Ruz de la Prada, Pavn or El Greco.
Next to her restaurant, Marquina has opened a training center for pizza makers in which they teach tricks to make some of the specialties of the House. The Rolling Stones pizza, for example, is a tribute that came to the hands of the members of the group in their last performance in Madrid and is in the top 1 in terms of consumption thanks to its combination of flavors: classic dough, mozzarella, olive oil, Norwegian salmon, lobster cream, avocado, red onion, chives, mustard with honey, Maldon salt and ssamo.
Marquinetti, ambassador of the Italian Pizza Association (API) in Spain, he has at home a good heir, because his son Gustavo Adolfo has been finishing thirteen consecutive years inside the podium in the best World competitions held in Italy, the cradle of this dish that, according to Marquina himself, seeks to make “a dish of haute cuisine” and with which “to live new taste experiences”.
FAME THROUGHOUT CASTILLA-LA MANCHA
In the heart of Tomelloso is also another of the Italian traditional artisan restaurants with the best fame of the Castilian-Manchega community, the Fran-Glica. This is one of the main tourist attractions and an obligatory stop to eat within the municipality. The place has a comfortable and detailed decoration that makes the consumer move directly to the streets of Italy.
Fran-Glica, open since 1991, creates his typical recipes in the Italian style incorporating in them his homemade touch to make it more personal and attractive. In Tomelloso it is considered one of the restaurants that best combine variety and quality.
Among the dishes that can be found in its menu stand out the unique stuffed ravioli or its special fresh pasta with prawn cream, in addition to the classic pizzas and others reinvented.
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