Picsa, Italian restaurant in Madrid, Spain
Picsa is an Italian pizzeria in central Madrid that bakes its pies in an antique wood-fired oven while combining traditional Italian techniques with seasonal Spanish ingredients. The kitchen uses a methodical approach to dough preparation and baking that emphasizes craft and time-honored practices.
The restaurant was founded by Estanislao Carenzo, Pablo Giudice, and Mariano Gargiulo, who had previously created successful restaurants like Sudestada and Chifa in Madrid. Their experience from earlier projects shaped this establishment's focus on craft-driven dining.
The kitchen blends Italian pizza-making methods with Spanish dairy traditions by crafting its own cheese blend from Galician varieties instead of using standard mozzarella. This choice shapes how the food tastes and reflects the restaurant's approach to respecting local ingredients.
The restaurant sits in the heart of the city and serves dinner Monday through Thursday 20:30 to 23:30, Friday and Saturday until midnight, and Sunday until 23:30. Reservations are recommended during peak hours to secure a table.
The pizza dough rests for 24 hours and goes through two separate baking cycles in a special oven fired by holm oak from sustainably managed sources. This dual process creates a texture and flavor that stands apart from quickly prepared pies.
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