pizza · Estepona

The oven comes on at six.

Neapolitan pizza and panuozzo, every evening, on Plaza Doctor Arce. When the square changes light, Malía changes with it.

The pizza is Naples' own: slow-fermented dough, pomodoro, mozzarella, and little else. The margherita needs no introduction; the salsiccia e friarielli deserves one — the Neapolitan classic almost nobody makes outside Naples.

And the panuozzo, which in Estepona you'll only find here: pizza dough baked and opened like a sandwich, in two sizes — XL for one hungry person, XXL to share between two or three. You order it, you split it, you pass it round.

D A L  1 9 9 9  ·  E S T E P O N A