"Bonci alumni Sami El Sabawy started up this innovative pizzeria a few years ago, and to great acclaim. The pizzas are round (not by the slice), and their standout feature is their consistency; paper thin and crispy, thanks to a mix of white 00 pizza flour and wholemeal Molino Mariani flour. The menu starts with fried things and bruschetta; the suppli alla carbonara is a fried ball of pasta carbonara, and well worth a try. If you can fit it in, the bruschetta with stracciatella cheese and anchovies is also not to be missed. The pizza list itself is straightforward and includes a margherita, with a tomato base and mozzarella; diavola, with spicy salami; tonno e cipolla, with tuna and onions. The potato and sausage option is one of their biggest hits, as is the “quattro formaggi” with four types of cheese including a note-worthy combination of fior di latte mozzarella, brie, gorgonzola and parmesan. Be sure to check out the daily specials, some which come with an extra base on top, sandwich style, and drizzled with olive oil and salt. Given the location—a little off the tourist track—the crowd is Roman, through and through. They’re here for a mid-week dinner, catching up with family and friends. Groups tend to be small, either couples or groups of four, enjoying an easy, informal night out." - Maresa Manara, Katie Parla
