La Pratolina — Restaurant Review | Condé Nast Traveler
"Tell us about your first impressions when you arrived. The pale-yellow vaulted dining rooms of this cavernous pizzeria in the Prati district are separated by a wood-burning oven that bakes La Pratolina's specialty: pinse romane. The place is homey, with green checkered tablecloths, tiled floors, and bright fixtures that offset the near absence of windows. What was the crowd like? Prati is a big residential district, and La Pratolina draws families and couples from the area. But there are also plenty of hotels, so expect to see some tourists, especially early in the evening, before Romans start rolling in. What should we be drinking? The beer selection is a mix of draught and bottles, mainly industrial lagers. If you vibe well with your server you may be offered a complimentary limoncello at the end of the meal. If not, order a digestif off the list. Main event: the food. Give us the lowdown—especially what not to miss. La Pratolina serves so-called pinse romane, oval flatbreads said to be inspired by an ancient Roman recipe. The dough is a mixture of soft wheat, rice, and soy flours, which are combined with water and yeast and set aside to ferment for 48 hours, rendering the dough light and digestible. The thickness of the pinsa can handle some serious toppings, including potatoes, porcini, caciocavallo, and speck. La Pratolina uses cheeses from all over Italy, so you'll get a chance to go beyond classic mozzarella and order a pie with robiola, ricotta, or gorgonzola. And how did the front-of-house folks treat you? Pinse are gaining popularity in Rome, but they're still a type of pizza most Romans have never tried, so the friendly, efficient staff is used to walking guests through the menu. What’s the real-real on why we’re coming here? La Pratolina might not be optimal for date night, but it's fantastic for families." - Katie Parla
