{"id":3974,"date":"2019-03-18T14:10:00","date_gmt":"2019-03-18T12:10:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=3974"},"modified":"2026-09-20T12:27:31","modified_gmt":"2026-09-20T10:27:31","slug":"piu-di-prima-vuelve-la-alta-cocina-italiana-a-madrid","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=3974","title":{"rendered":"PI\u00da DI PRIMA, VUELVE LA ALTA COCINA ITALIANA A MADRID"},"content":{"rendered":"<p><\/p>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\">Corr\u00eda<br \/>\nel a\u00f1o 2003 cuando en la calle Hortaleza de Madrid abr\u00eda sus puertas un<br \/>\nrestaurante denominado <a href=\"https:\/\/www.restaurantepiudiprima.com\/\" target=\"_blank\">Pi\u00fa di Prima<\/a>. La gastronom\u00eda en la capital entonces poco<br \/>\nten\u00eda que ver con lo que es actualmente. <b>Pi\u00fa di Prima supo canalizar una forma<br \/>\nde entenderla que con los a\u00f1os se ha generalizado<\/b>. Consigui\u00f3 marcar tendencia<br \/>\nen su momento y eso siempre es importante. La gastronom\u00eda empezaba a entenderse<br \/>\ncomo una <b>experiencia <\/b>en la que adem\u00e1s de a los platos se daba importancia al<br \/>\nentorno, a la decoraci\u00f3n y al ambiente. Nac\u00eda as\u00ed una nueva forma de salir a comer<br \/>\no a cenar que quince a\u00f1os despu\u00e9s sigue plenamente vigente.<\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiWw0I8y4mAW1nokBAEfdtZE_7RW59S2A8WohdRWfiBJWMnuUTETamoipA2T_6-qkhBCZb8Y4MlnbLMy0GeqpJh5Ew10YHYbU5qgQuZ1iYpYwT6vCSXzk9vUraDYrmcOB0zy-o2-tusAAc\/s640\/DSC_0301+BAJA.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"768\" data-original-width=\"1086\" height=\"452\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiWw0I8y4mAW1nokBAEfdtZE_7RW59S2A8WohdRWfiBJWMnuUTETamoipA2T_6-qkhBCZb8Y4MlnbLMy0GeqpJh5Ew10YHYbU5qgQuZ1iYpYwT6vCSXzk9vUraDYrmcOB0zy-o2-tusAAc\/s640\/DSC_0301+BAJA.jpg\" width=\"640\" \/><\/a><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\">Aquel<br \/>\nPi\u00fa di Prima cerr\u00f3 sus puertas trece a\u00f1os despu\u00e9s y desde entonces la<br \/>\ngastronom\u00eda italiana en Madrid qued\u00f3 bastante hu\u00e9rfana de calidad. Pizzer\u00edas,<br \/>\nfranquicias y opciones <i>low cost<\/i> monopolizaban la cocina transalpina salvo<br \/>\nalguna honrosa excepci\u00f3n.<\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\">Hace<br \/>\nescasamente dos semanas <b>Pi\u00fa di Prima<\/b> reaparece en una nueva ubicaci\u00f3n,<br \/>\nmanteniendo la calidad de siempre y adapt\u00e1ndose a los nuevos tiempos. La zona no<br \/>\npuede ser mejor; en el se\u00f1orial Paseo de Pintor Rosales, frente al Parque del<br \/>\nOeste y bajo la atenta mirada de un enorme vinilo de <b>Sof\u00eda Loren<\/b> junto al cual<br \/>\nles ser\u00e1 dif\u00edcil resistirse a fotografiarse, Pi\u00fa di Prima vuelve al panorama<br \/>\ngastron\u00f3mico con toda la fuerza, en un local que destaca por su cuidada decoraci\u00f3n<span>&nbsp; <\/span>a cargo del estudio de <b>Laura Cuevas<\/b> que se ha<br \/>\ninspirado en El Dorado<i> \u201cm\u00e1xima expresi\u00f3n de belleza y calidad, valores siempre<br \/>\npresentes en el concepto<span>&nbsp; <\/span>PI\u00d9 DI PRIMA\u201d<\/i> seg\u00fan<br \/>\npalabras de la decoradora.<\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJF5DX-bobZr9FvFtpxYSjBjM027icKHUMI9vA6hIMCJXhzyPWOtZLMPJi_x7epW42rOdShZ0vFYbmQf2WQBEI8puFwRFFQXUJLDH1IKeEhPPg1AZfHiA9gTCM6K0uXUiSFYj8q36vzyk\/s640\/DSC_0251+BAJA.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"768\" data-original-width=\"1032\" height=\"476\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJF5DX-bobZr9FvFtpxYSjBjM027icKHUMI9vA6hIMCJXhzyPWOtZLMPJi_x7epW42rOdShZ0vFYbmQf2WQBEI8puFwRFFQXUJLDH1IKeEhPPg1AZfHiA9gTCM6K0uXUiSFYj8q36vzyk\/s640\/DSC_0251+BAJA.jpg\" width=\"640\" \/><\/a><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\">Al<br \/>\nfrente del restaurante la eficaz <b>Teresa Santillana<\/b> como directora que ya<br \/>\nestuviera en la \u00faltima etapa del Pi\u00fa di Prima original y a cargo de sus fogones<br \/>\nun magn\u00edfico cocinero, <b>Stefano Franzin<\/b> que tambi\u00e9n inaugurase el primer Pi\u00fa di<br \/>\nPrima.<\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\">En<br \/>\nsu carta cocina tradicional italiana entendida como la amalgama de las<br \/>\ndiferentes \u201c<i>cucinas<\/i>\u201c regionales del<br \/>\npa\u00eds. Franzin, veneciano de nacimiento, recorre a trav\u00e9s de la carta el V\u00e9neto,<br \/>\nPiamonte, Abruzzo y La Toscana sin olvidar las influencias de su \u201cnonna\u201d<br \/>\nnapolitana, creando todo un universo de sabores y texturas en los que la<br \/>\nmateria prima de m\u00e1xima calidad y la perfecta ejecuci\u00f3n de cada plato son<br \/>\nconstantes.<\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOH6ss4j5KLV2AncdLZpdnrCXlmzY-OKa3rqEy1cFKU6fTqE79GyTyaRs-qy7pXgppjvQaxs6h8PIH81zyzTC0tdk0aWppYRjfYzN__AQCyIzO-bswbBSbIgQrSPxjAZpDbNhlIXRgpg4\/s640\/Burrata+della+puglia+con+rucola%252C+pomodori+secchi+e+cherry+%25281%2529.JPG\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"530\" data-original-width=\"1024\" height=\"330\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOH6ss4j5KLV2AncdLZpdnrCXlmzY-OKa3rqEy1cFKU6fTqE79GyTyaRs-qy7pXgppjvQaxs6h8PIH81zyzTC0tdk0aWppYRjfYzN__AQCyIzO-bswbBSbIgQrSPxjAZpDbNhlIXRgpg4\/s640\/Burrata+della+puglia+con+rucola%252C+pomodori+secchi+e+cherry+%25281%2529.JPG\" width=\"640\" \/><\/a><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\">Tras<br \/>\nuna selecci\u00f3n de entrantes entre los que destaca su vitello tonatto (magn\u00edfico),<br \/>\nlas berenjenas alla parmigiana o la burrata della puglia resultan imprescindibles<br \/>\nsus risottos (considerados uno de los cinco mejores risottos del mundo entre un<br \/>\ntotal de 101 restaurantes). Cualquiera de los platos de pasta (elaborada<br \/>\nsiempre al momento por el propio chef) son una verdadera delicia. Imperdonable<br \/>\nno probar su raviolone Pi\u00fa di Prima que rescata una receta del siglo XV<br \/>\nfavorita de los nobles de la \u00e9poca. Pero elijan el que elijan, no tengan ninguna<br \/>\nduda de que van a acertar.<\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh1QtqHMbVNEUP3oifCbEGYdgGkU9-pRWOZop8v9bRjcyiAxeGRx9cAuUCAJHpYBtF5JWKDN0Uj4yp5Y9B_gCQsWqB0kojHVzyylYAyIcijgLJXE50kub6jO0G1BbTXIikq6GJw8bUPQnU\/s640\/raviolone+piu+di+prima+con+parmigiano%252C+spinaci+e+tuorlo+d%2527uovo+al+burro+e+salvia+2.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"768\" data-original-width=\"1155\" height=\"424\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh1QtqHMbVNEUP3oifCbEGYdgGkU9-pRWOZop8v9bRjcyiAxeGRx9cAuUCAJHpYBtF5JWKDN0Uj4yp5Y9B_gCQsWqB0kojHVzyylYAyIcijgLJXE50kub6jO0G1BbTXIikq6GJw8bUPQnU\/s640\/raviolone+piu+di+prima+con+parmigiano%252C+spinaci+e+tuorlo+d%2527uovo+al+burro+e+salvia+2.jpg\" width=\"640\" \/><\/a><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\">Postres<br \/>\na la altura entre los que destaca su tiramis\u00fa veneciano con gotas de chocolate<br \/>\ny amaretto y su refrescante semifr\u00edo de mojito en texturas y bodega interesante<br \/>\nclaramente centrada en los vinos italianos con m\u00e1s de 40 referencias de las<br \/>\ndiferentes zonas vitivin\u00edcolas.<\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\">Estamos<br \/>\nde enhorabuena en Madrid. <b>Vuelve, por fin, la alta gastronom\u00eda italiana.<\/b> Y todo<br \/>\nbajo la atenta y seductora mirada de la Loren. <\/span><\/div>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Corr\u00eda el a\u00f1o 2003 cuando en la calle Hortaleza de Madrid abr\u00eda sus puertas un restaurante denominado Pi\u00fa di Prima. La gastronom\u00eda en la capital entonces poco ten\u00eda que ver con lo que es actualmente. Pi\u00fa di Prima supo canalizar una forma de entenderla que con los a\u00f1os se ha generalizado. Consigui\u00f3 marcar tendencia en [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-3974","post","type-post","status-publish","format-standard","hentry","category-restaurantes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>PI\u00da DI PRIMA, VUELVE LA ALTA COCINA ITALIANA A MADRID - Gastro y Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastroygourmet.com\/?p=3974\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PI\u00da DI PRIMA, VUELVE LA ALTA COCINA ITALIANA A MADRID - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Corr\u00eda el a\u00f1o 2003 cuando en la calle Hortaleza de Madrid abr\u00eda sus puertas un restaurante denominado Pi\u00fa di Prima. La gastronom\u00eda en la capital entonces poco ten\u00eda que ver con lo que es actualmente. Pi\u00fa di Prima supo canalizar una forma de entenderla que con los a\u00f1os se ha generalizado. Consigui\u00f3 marcar tendencia en [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastroygourmet.com\/?p=3974\" \/>\n<meta property=\"og:site_name\" content=\"Gastro y Gourmet\" \/>\n<meta property=\"article:published_time\" content=\"2019-03-18T12:10:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-20T10:27:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiWw0I8y4mAW1nokBAEfdtZE_7RW59S2A8WohdRWfiBJWMnuUTETamoipA2T_6-qkhBCZb8Y4MlnbLMy0GeqpJh5Ew10YHYbU5qgQuZ1iYpYwT6vCSXzk9vUraDYrmcOB0zy-o2-tusAAc\/s640\/DSC_0301+BAJA.jpg\" \/>\n<meta name=\"author\" content=\"Javier Mun\u00e1rriz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Javier Mun\u00e1rriz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=3974#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=3974\"},\"author\":{\"name\":\"Javier Mun\u00e1rriz\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\"},\"headline\":\"PI\u00da DI PRIMA, VUELVE LA ALTA COCINA ITALIANA A MADRID\",\"datePublished\":\"2019-03-18T12:10:00+00:00\",\"dateModified\":\"2026-09-20T10:27:31+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=3974\"},\"wordCount\":582,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=3974#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogger.googleusercontent.com\\\/img\\\/b\\\/R29vZ2xl\\\/AVvXsEiWw0I8y4mAW1nokBAEfdtZE_7RW59S2A8WohdRWfiBJWMnuUTETamoipA2T_6-qkhBCZb8Y4MlnbLMy0GeqpJh5Ew10YHYbU5qgQuZ1iYpYwT6vCSXzk9vUraDYrmcOB0zy-o2-tusAAc\\\/s640\\\/DSC_0301+BAJA.jpg\",\"articleSection\":[\"restaurantes\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gastroygourmet.com\\\/?p=3974#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=3974\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=3974\",\"name\":\"PI\u00da DI PRIMA, VUELVE LA ALTA COCINA ITALIANA A MADRID - 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