History The Venue The Pizza Contact

The authentic Neapolitan pizza in Barcelona

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Il pizzaiolo al lavoro

Our story

Born from passion,
passed down through time.

Panico is not just a name, it is an energy, an emotion, the moment when the pizza enters the oven and time stands still.

Born from a passion for true Neapolitan pizza, our restaurant brings the authentic flavours of Naples to Barcelona, with carefully selected ingredients and a craft passed down through generations of pizzaiolos.

"I grew up on the streets of Naples with the smell of dough and tomato on my hands, and today those same hands still speak the language of pizza"
— Pasquale Copersito

The place

A place where you feel
like you're in Naples.

We are in the heart of Poblenou, the neighbourhood that breathes creativity in Barcelona. As soon as you step into Panico, the scent of the oven greets you before you even sit down.

We are not a restaurant, we are a pizzeria. And the difference shows: here the star is her, the Neapolitan pizza.

Il locale Panico Pizza
Poblenou · Barcelona

Our pizza

Simple, authentic,
neapolitan.

With just a few ingredients, we create an experience that tells the story and passion of our land. Every element is carefully selected from the finest Italian products: long-fermentation dough, quality flour, San Marzano tomatoes, mozzarella and extra virgin olive oil, many of them with Protected Designation of Origin (PDO).

The dough that respects time

The heart of every Panico pizza is a dough that ferments for 48 hours at a controlled temperature. We use only stone-ground soft wheat flour Type 0 — Molino Caputo from Naples — with 70% hydration that makes the crust light, airy and aromatic. Sourdough starter, whole sea salt and patience: no shortcuts, no additives.

San Marzano tomato

Grown on the slopes of Vesuvius, on the Sele plain in Campania, San Marzano tomatoes are the only possible choice. Sweet, low in acidity, with a dense flesh and few seeds: crushed by hand with a drizzle of extra virgin olive oil and sea salt. No pre-cooking, no added flavourings. It is the Campanian volcanic soil that makes all the difference.

Mozzarella

Buffalo mozzarella — elastic, creamy, with that slightly tangy flavour that no other cheese can give. For the more classic versions we also use fresh fior di latte from Campanian dairies: two souls from the same territory.

🌾
Flour
Type 0 — Stone-ground
Molino Caputo · Naples
🍅
Tomato
San Marzano
Campania
🧀
Mozzarella
Buffalo · Fior di latte
Campania
🫒
Oil
Extra virgin
Campania
Pizza Panico
Il pizzaiolo al lavoro Il locale Panico

"Crust, cheese, love, perfection."

Where we are

Come and visit us.

Address
Carrer d'Andrade 2
Barcelona, Sant Martí
Phone & Whatsapp
+34 613 761 224
Email
panicopizzasl@gmail.com
How to get here
Metro: Line 4, Poblenou stop.
Bus: 36, 40, 42.

Opening hours

Monday – Sunday13:00 – 16:00 • 19:30 – 23:00
Panico Pizza Carrer d'Andrade 2 · Barcelona