Fel·la · taller de pizza lenta
A slow-pizza workshop in the Born
Marco is from Naples and used to be an engineer. He left both, the city and the career, travelled around Europe for a while and landed in Barcelona. In 2021 he opened Fella in a tiny shop on Sant Pere Més Baix, given over heart and soul to pizza in teglia.
A Neapolitan making Roman pizza
Pizza in teglia is Rome's: baked rectangular in metal trays and cut into slices. The dough ferments for a long time, which makes it crisp outside, light inside and firm enough to carry whatever goes on top.
Marco calls the place a "taller de pizza lenta", a slow-pizza workshop, and that is what the sign outside says. In and Out Barcelona wrote about the way he works: meticulous and precise, like an engineer.
Fel·la
As Salir por Barcelona told it, the name reads two ways: in Italian, "fella" is a slice, a piece; with an h, in Arabic, it means peasant.
Flour, tomato and time
The flour comes from Farinera Coromina. We went to watch them work: more than 140 kinds of wheat, from France and Spain only, and no additives or enzymes.
The cured meats, cheeses and vegetables come from local suppliers, and we cook the toppings ourselves. The tomato sauce on the Margherita lenta simmers for four hours.
A counter that never repeats itself
There are more than ten kinds on the counter at a time, and they keep changing: the first year alone saw more than 300 combinations. Among the favourites are the Margherita lenta, the Mortazza with burrata, mortadella and pistachio, and the calzone done in teglia. Saturdays mean ragù made with botifarra sausage, and in season, fellas with fresh truffle.
And, as Barcelona Secreta reported, Fella won the city's first vegan pizza contest.
More than pizza
The shop doubles as a small gallery: we hang work by artists, which you can look at, and buy, while you eat. In December 2025 we opened "Lluvia de asteroides", by Irene Al·faro.
And we take to the streets: in 2025 we brought our special fellas to Terra i Gust, the sustainable food festival in Parc de la Ciutadella.
What they've written
«Su base es crujiente por fuera, ligera por dentro y capaz de soportar toppings generosos como ragú boloñesa de butifarra.»
«Pizzas romanas de masa crujiente y alveolada, que desaparecen al primer bocado en tu boca.»
«Me costó salir.»