Trattoria Pizzeria Griglieria

Tu restaurante italiano en el centro de Sevilla

La Cucina
della nonna

Warm and welcoming atmosphere that makes you feel at home, with a spontaneous and delicate cooking style that reflects the simplicity and true tradition of Italian cuisine.

About us

“Prendete posto in un luogo speciale…
dove la Buona cucina è in tavola tutti i giorni”

Como italianos respetamos las reglas de la cocina tradicional italiana, que nunca olvida la atención por la materia prima y por los ingredientes siempre frescos, selectos y de calidad. En nuestro restaurante italiano en Sevilla, apostamos por el home-made donde el pan, la pasta y los dulces son de elaboración propia, así como la pizza hecha en horno de leña. Es el lugar ideal para saborear una cocina sencilla y ligera, hecha de sabores auténticos.

welcome

We want to make you feel like in a real Italian house

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The contemporary Neapolitan pizza

Following the canon of the Napoletana pizza tradition, we have opted for a recipe that evolves positively to improve the digestibility of the dough. We prepare the pizza from a preferment called "biga", a solid sourdough with alcoholic fermentation that favors the extensibility of gluten. The result is a pizza that stands out for its lightness and its hydration, in which 86% of the dough is water.

There are three key aspects in our recipe: the sourdough preferment known as “biga”, the high hydration of the final dough, made up of 86% of water, and the cooking temperature of the pizza.

 In 2019 we have obtained the "Eccellenza pizza Napoletana" award in recognition of the classic method of making pizza Napoletana, a recipe that has evolved positively in the GMI Group.

discover

The contemporary Neapolitan pizza

Following the canon of the Napoletana pizza tradition, we have opted for a recipe that evolves positively to improve the digestibility of the dough. We prepare the pizza from a preferment called "biga", a solid sourdough with alcoholic fermentation that favors the extensibility of gluten. The result is a pizza that stands out for its lightness and its hydration, in which 86% of the dough is water.

There are three key aspects in our recipe: the sourdough preferment known as “biga”, the high hydration of the final dough, made up of 86% of water, and the cooking temperature of the pizza.

 In 2019 we have obtained the "Eccellenza pizza Napoletana" award in recognition of the classic method of making pizza Napoletana, a recipe that has evolved positively in the GMI Group.

discover

Fresh pasta from our GMI workshop

In our fresh pasta laboratory, we bring the best of Italy to our restaurants.

We follow the recipes of classic Italian cuisine, but we are also proud to promote its positive evolution. All our dishes are entirely prepared by us, from the homemade fresh pasta to the pizza, that follows the canon of Napoletan eccellenza.

In our laboratory, we put the same care and dedication as in each dish that is served in our restaurants, offering an authentic and magnificent Italian gastronomic experience.

discover

Fresh pasta from our GMI workshop

In our fresh pasta laboratory, we bring the best of Italy to our restaurants. We prepare our fresh pasta daily, using 8 eggs for every kilogram of soft wheat flour from Italy, with fresh, top-quality ingredients. Our production process is 100% handmade, we respect the traditional way of doing things, times and ways.

Every day we send fresh Rigatoni, Spaghetti, Fettuccine, Mezzaluna and Ravioli to our restaurants. We follow the recipes of classic Italian cuisine, but we are also proud to promote its positive evolution.  

In our laboratory, we put the same care and dedication as in each dish that is served in our restaurants, offering an authentic and magnificent Italian gastronomic experience.

Testimonials

Your opinions

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Testimonials

Your opinions

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