Il Figlio di Emiliano is the pizzeria of content creator Eric Ayala (@ericayalapizzaiolo), named in honor of his father. He learned under Roberto Moccia, third generation at Al Terrazzo in Naples, and the menu carries a Maestro Roberto pizza for him. Ayala makes his own fior di latte and buffalo mozzarella in Sabadell, and seven margheritas anchor the menu, led by the Margherita Caramella with datterini and Slow Food cacioricotta.
Services & facilities
Dine-inTakeawayReservations
Opening hours
- Mon–Fri 13:00–17:00, 19:00–23:00
- Sat–Sun 13:00–00:00
Photos
Reviews
4.2
Good
- 5 2,510
- 4 412
- 3 199
- 2 96
- 1 157
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Pizzaiolo4.5 -
Enea Karjani a year ago5.0
I want to leave this review while I am still here at the restaurant so I can describe any taste of this evening. It was worth it coming here and trying this wooden oven pizza. My preferred pizza was "Preferita di Mamma" and in the end we didn't forget to take a shot of Limoncelo and a Tiramisu al Pistachio.
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Marc Sanz Lopez a year ago3.0
The pizzas were pretty good, Napolitan style, but not up to the hype in my opinion. The dough was a bit chewy, and the tomato and cheese was good but not Naples level. The service is pretty poor unfortunately, nothing serious, just not paying attention or guiding you through the options, etc.
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Marko Mesic 11 months ago5.0
My wife absolutely loved it. First time that she appreciated Napolitan style pizza, for long time I was trying to explain her the art of pizza making. She eat Diavola. Mine 4 quesos was delicious too. Atmosphere is great, stuff is very nice and helpful. Prices also good. My recommendation.
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Doris Halbert a year ago4.0
Very nice high quality pizza’s! Fast service! Also the desserts were amazingly! Only there are missing a nice cup of Italian espresso! No coffee served unfortunately!
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Carla Gisella Martelli a year ago4.0
I traveled from Barcelona to Sabadell to try the pizza that's been all over social media. I have to say, it's really good, especially the one with mortadella and pistacchio. The tomatoes are San Marzano, so you can tell the ingredients are top quality. The only downside is that the line is insane, and the place is quite small, so sometimes you end up waiting outside to an hour just to get a table and eat.
