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Neapolitan and perfect

The puffed crust is characteristic of Neapolitan pizza, the specialty. Chef Habacuc Pérez has perfected his recipe over the last few years, using sourdough, letting it rest for 48 to 72 hours, stretching it by hand, baking it for two or three minutes, and combining a maximum of three toppings. Try the asparagus, olive oil, and pecorino and parmesan cheese pizza. Also, check out the Mediterranean specialties by chef Karina Morales.

Mamma Ricotta is a space that combines intimacy and conviviality, ideal for relaxing and taking a break from routine with drinks and food.

2020 was a watershed year, both personally and professionally, for many industries; in that search for new ways, chef and restaurateur Karina Morales traded the experiences of large restaurants for a small space located in Plaza Melchor Ocampo 30 in the Cuauhtémoc neighborhood.

We rarely find such girl power when talking about culinary spots that truly offer something to reinvent ourselves. After discovering and visiting Mamma Ricotta, a new, authentic Italian restaurant with constantly evolving culinary offerings, it's become a unique and contemporary concept. It has a very cool touch, full of female empowerment, even down to its suppliers, demonstrating how a new establishment can be given an impressive makeover.

Contrary to what one might think, fried pizza has deep roots in Italy. This dish originated in Naples and has a history spanning over 70 years.

This dish has a peculiar history, as it is said to have originated after World War II, in the post-war period, when the economic situation in Italy was not the best.

At Mamma Ricotta, in addition to sitting and watching the afternoon go by in one of the coolest squares in Cuauhtémoc (Melchor Ocampo, which also houses Costela and Café Ocampo), you can try a spectacular cocktail bar based on spritzes and vermouths as well as some artisanal sodas, which will be the perfect prelude to – without exaggeration – some of the best pizzas in Mexico City.