Classic Italian cuisine in constant evolution.
- C. García de Vinuesa, 26-28, 41001 Seville
- 954 50 10 15
- info@maccheroni.es
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Classic Italian cuisine in constant evolution.
We follow the recipes of classic Italian cuisine but we are also committed to its positive evolution. All our dishes are entirely prepared by us, the fresh pasta is made by hand in our laboratory as it is the pizza, which follows the canon of Napoletan eccellenza.
En Octubre del 2001, gracias al proyecto de cuatro amigos procedentes del centro de Italia, nace el restaurante Maccheroni en Sevilla. Desde entonces el restaurante se ha propuesto rendir culto diario a la auténtica cocina tradicional italiana en Sevilla. Orgullosos de provenir de un país cuya cocina, famosa en todo el mundo, es “Historia, Cultura y Arte“ trabajamos duro para respetar y mantener el concepto de cocina italiana auténtica.
Following the tradition of Napoletana pizza, we have developed a recipe that seeks to improve the digestibility of the dough. As a result, we obtain a pizza characterized by its lightness and high hydration content.
The fundamental elements of our pizza include the use of a sourdough preferment, known as "biga", with optimal hydration. In addition, the final mass is made up of water in a 92%, guaranteeing an adequate level of humidity.
At Maccheroni we have our own fresh pasta laboratory. We make the pasta by hand, daily, using 8 eggs per kilogram of soft wheat flour from Italy.
Maccheroni's laboratory is the center for the production of fresh pasta in our Italian restaurants. From here, every day, we send fresh Rigatoni, Spaghetti, Fettuccine, Mezzaluna, Ravioli.
In 2019 we obtained the "Eccellenza pizza Napoletana" certification in recognition of the classic method of making pizza Napoletana, a recipe that has evolved positively in the GMI Group and that we continue to apply.
In 2011 we were awarded the International "Italian Hospitality" merit, which recognizes the work of restaurants that make the true Italian gastronomic culture known to the world and which is awarded by the Camere Union.
Local Guide
Cozy Italian restaurant in a central area, bright, specializing in homemade pasta, pizza and a wide range of transalpine food. Tasty dishes, pasta al "dente", excellent presentation. Friendly and professional attention. Extensive wine list. Reasonable prices for the tourist environment. Reservations are recommended.
Local Guide
I don't usually go to these types of restaurants, but I met my nephew from Valencia and my girlfriend to eat in Seville, and since they have lived in Italy I let myself go, and the truth is that I was very surprised by what I ate and stayed Looking forward to going back, everything is very good and of very good quality, I recommend it, the super friendly staff.
Local Guide
Homemade Italian food, the Neapolitan-style pizzas are a spectacle, the tiramisu lacked the flavors a bit since the biscuits had too much coffee and there was coffee on the bottom. I would definitely go back for pizza.
Local Guide
I love this restaurant, you feel like you're in Italy, the quality is great and the treatment is elegant. We ordered pasta stuffed with pear, a delicacy and to share the bread with different delicious creams!! And delicious Italian red wine. I recommend going, the pizzas are fine and artisan.
Local Guide
One of the best and most authentic Italians in Seville in my opinion. Some thin-crust pizzas, but not crunchy. It is almost mandatory to eat it with cutlery. Very rich, although in this case they are very basic. The salad is delicious too. Recommended desserts. Any of them. After all the feast, the semifreddo comes in easy. And the tiramisu very rich and soft.
Local Guide
In October 2001, thanks to the project of four friends from central Italy, the Maccheroni restaurant was born in Seville. Since then the restaurant has proposed to pay daily worship to authentic traditional Italian cuisine. Proud to come from a country whose cuisine, famous throughout the world, is "History, Culture and Art" we work hard to respect and maintain the concept of authentic Italian cuisine.
There are three key aspects in our recipe: the sourdough preference known as “biga”, the high hydration of the final dough, made up of 92% of water, and the cooking temperature of the 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 92% of the dough is water.
At Maccheroni we have our own fresh pasta laboratory. We make the pasta by hand, daily, using 8 eggs per kilogram of soft wheat flour from Italy.
Maccheroni's laboratory is the center for the production of fresh pasta in our Italian restaurants. From here, every day, we send fresh Rigatoni, Spaghetti, Fettuccine, Mezzaluna, Ravioli.
In 2019 we obtained the "Eccellenza pizza Napoletana" certification in recognition of the classic method of making pizza Napoletana, a recipe that has evolved positively in the GMI Group and that we continue to apply.
In 2011 we were awarded the International "Italian Hospitality" merit, which recognizes the work of restaurants that make the true Italian gastronomic culture known to the world and which is awarded by the Camere Union.
Fantastic Italian restaurant in the center of Seville, the pizza and the Caesar salad are very good, and the desserts are expensive but it is pure fantasy. In short it seems that you are in Italy eating in a restaurant. (I know from my own experience because I have been in Rome)
Local Guide
Cozy Italian restaurant in a central area, bright, specializing in homemade pasta, pizza and a wide range of transalpine food. Tasty dishes, pasta al "dente", excellent presentation. Friendly and professional attention. Extensive wine list. Reasonable prices for the tourist environment. Reservations are recommended.
Local Guide
I don't usually go to these types of restaurants, but I met my nephew from Valencia and my girlfriend to eat in Seville, and since they have lived in Italy I let myself go, and the truth is that I was very surprised by what I ate and stayed Looking forward to going back, everything is very good and of very good quality, I recommend it, the super friendly staff.
Local Guide
Homemade Italian food, the Neapolitan-style pizzas are a spectacle, the tiramisu lacked the flavors a bit since the biscuits had too much coffee and there was coffee on the bottom. I would definitely go back for pizza.
Local Guide
I love this restaurant, you feel like you're in Italy, the quality is great and the treatment is elegant. We ordered pasta stuffed with pear, a delicacy and to share the bread with different delicious creams!! And delicious Italian red wine. I recommend going, the pizzas are fine and artisan.
Local Guide
One of the best and most authentic Italians in Seville in my opinion. Some thin-crust pizzas, but not crunchy. It is almost mandatory to eat it with cutlery. Very rich, although in this case they are very basic. The salad is delicious too. Recommended desserts. Any of them. After all the feast, the semifreddo comes in easy. And the tiramisu very rich and soft.
Local Guide
Fantastic Italian restaurant in the center of Seville, the pizza and the Caesar salad are very good, and the desserts are expensive but it is pure fantasy. In short it seems that you are in Italy eating in a restaurant. (I know from my own experience because I have been in Rome)