Caught in the Act Elevates Pizza to Art with Live Stracciatella Making in a Unique Night in Alicante

The aroma of baked dough and fresh ingredients wafting from the ovens of Caught in the Act invited one into this pizza temple located in the heart of Alicante. The live stracciatella making by a master cheesemaker, the music, and their homemade spritz captivated you. You couldn't leave. You just had to let yourself go and enjoy.

The event, named Pizza on Air, was much more than a dinner. It was a celebration of quality produce, artisanal work, and cuisine born from the land. Because if anything defines Caught in the Act, it's their philosophy: Neapolitan technique, local produce. Their pizzas, among the top 50 in Europe, are known for exquisite preparation with high-quality flours that ferment for 48 hours, but above all, they stand out for using local ingredients like cheeses and vegetables.

The Infante-Perramón family's pizzeria was the only Alicante representative selected to participate in Pizza Week, an event driven by the prestigious international ranking 50 Top Pizza and gourmet distributor Mammafiore, which brought together the best pizzerias in Spain. And their proposal did not disappoint.

The event kicked off with a gesture of gastronomic generosity: Salvatore Voccia, master cheesemaker from Zucca (Valladolid), made stracciatella live, served warm on the pizzas. El Sereix also took the spotlight with a board of Alicante goat cheeses alongside homemade vegetable sobrasada made from dried tomato and marcona almond. The artichoke flowers with Iberian pork jowl veil by Arturo Sánchez were pure delicacy. For this, a carver worked live as if sculpting marble, though here the material was cured meat.

The pizzas, as expected, shone brightly. Only two options, but unforgettable: La Guasa, topped with that freshly made stracciatella, Galician blonde cow, and Payoyo cheese; and the Lokale, with kale pesto and toasted pine nuts. For dessert, a bold yet refreshing surprise: basil and goat cheese with rosemary ice creams, courtesy of Fraganti Gelato, the artisanal ice cream shop by the same creators of Caught in the Act, located in El Campello.

Everything was paired with biodynamic wines from SK Viticultores and the house cocktail, the Caught in the Act Spritz, a local and natural version of the classic Aperol, made with Bikini L'Aperitif, a Mediterranean essence liqueur. And as every good party needs its soundtrack, DJ María Arias got the attendees dancing with a vibrant session that closed the night with rhythm, smiles, and glasses raised high. An unrepeatable evening that proved that pizza, when made with soul, can be haute cuisine.