Pizzería Los Dos Hermanos " Magaluf "

Pizzería Los Dos Hermanos in Magaluf means its name literally: behind the house stand two brothers, Gigi and Beniamino Opramolla, and both come from Battipaglia, a town in the province of Salerno south of Naples. Their pizzeria has existed since 2016, founded with the intention of bringing Neapolitan pizza to Mallorca as plainly and as unbent as it is baked in Campania. Today it stands at two addresses on the island — one in Palma, this one on Carrer Galió in Magaluf. Beniamino Opramolla works the oven as head pizzaiolo, Federica Hermle runs the kitchen and is a co-founder as well, and Simone Peres, also a co-founder, looks after how the house presents itself. That a second place came along was the consequence of how the first was received — the story needs little more explanation than that. The dough and the wood-fired oven The dough follows the ground rules of classic Neapolitan practice, with one small technical adjustment that gives maturation the same weight as the yeast. The water is filtered by reverse osmosis, the flour kept in controlled storage. Baking happens in a real wood-fired oven, not on gas and not on an electric deck — and that is exactly where the flavour comes from that the brothers describe as the taste of home. The most honest place to check that is the Marinara, which does without cheese and carries only tomato, oregano and garlic. There the dough stands on its own, with nothing to hide behind. The Margherita is the second test, the Bufalina with its protected-origin buffalo mozzarella the richer one. The menu at Los Dos Hermanos in Magaluf The menu reaches further than the word pizzeria suggests. Alongside the classics — Diavola with sweet Neapolitan salami, Napolitana with capers, black olives, anchovies and oregano, Siciliana with aubergine and parmesan — stands a row of the house's own designs. The Provola y pepe sets smoked provola against black pepper, the Mallorquina puts goat's cheese and sobrasada on the dough, the Gustosa works with pumpkin cream. It gets interesting where Campania meets the island. Where a Neapolitan would reach for salsiccia, Catalan botifarra goes on instead: on the Salsiccia e Friarielli together with friarielli, the Neapolitan broccoli greens, and on the Salsiccia e Patate with house potatoes. The Polpettosa comes with meatballs, the Crocchettosa with house-made potato croquettes, the Porkettosa with porchetta and smoked provola. Fried instead of baked A section of its own belongs to the fried pizzas, which you rarely find on a menu outside Campania. The Montanara is a twice-cooked dough: fried first, then into the oven. Fried calzoni follow, among them the Calzone Frito Napoli with ricotta and sweet salami. The starters include fried balls of pizza dough with black pepper and parmesan, and hand-made potato croquettes. It ends sweetly and in Neapolitan fashion, with a Babà — a yeast cake soaked in rum — and with filled fried dough bombs. Vegetarian and vegan are no afterthought here. The Ortolana combines courgette, aubergine and cherry tomato; the vegan pizzas work with vegan cheese, courgette, aubergine and mushrooms. Magaluf beyond the promenade Magaluf is known for a great many things, rarely for its cooking. That is exactly what makes a house like this one interesting: it sits in the middle of the resort grid, a few streets back from the bay, and does nothing other than Campanian pizza. You can order through the house's own system, collect it yourself, or have the pizza brought to you in Magaluf and around Calvià.