La Gatta Mangiona
Pizza restaurant · Gianicolese ·
Creative pizzas, craft micro-beers, fritti, and cat decor
Creative pizzas, craft micro-beers, fritti, and cat decor
"At La Gatta Mangiona, a wood-fired oven is front and center at the entrance, followed by two brightly lit dining rooms embellished with framed pictures of well-fed cats, a tribute to the restaurant's name: "la gatta mangiona" is a way of describing chunky felines. The place is packed every night, and the menu straddles classic (Margherita, marinara) and creative (romanesco and coppa; asparagus, duck speck, and asiago). Pizzas tend to be best Monday through Thursday nights." - Maresa Manara, Katie Parla
"Tell us about your first impressions when you arrived. A wood-fired oven is front and center at the entrance, followed by two brightly lit dining rooms embellished with framed pictures of well-fed cats, a tribute to the restaurant's name: "la gatta mangiona" is a way of describing chunky felines. The place is packed every night, and although it's not loud, per se, it definitely buzzes with conversation. What was the crowd like? La Gatta Mangiona is popular with couples, groups, and families, who all flock here for the high-end pizza. What should we be drinking? Owner Giancarlo Casa is as serious about his ingredients—he only uses the best—as he is about his drinks, which include outstanding wines chosen to pair well with the pies. There are also many Italian and imported craft beers, a few basic beers on draft and affordable wine by the glass or carafe, and distilled beverages and infusions to aid in post-dinner digestion. Main event: the food. Give us the lowdown—especially what not to miss. The menu straddles classic (Margherita, marinara) and creative (romanesco and coppa; asparagus, duck speck, and asiago). Pizzas tend to be best Monday through Thursday nights, when it's less crowded than it is on the weekend. And how did the front-of-house folks treat you? If your server is helpful and efficient—which could be a crapshoot, depending on the day of the week—leave a couple of euros a head. What’s the real-real on why we’re coming here? La Gatta Mangiona is great for date night or for impressing your friends with an off-the-beaten-path spot. Groups do well here, too." - Katie Parla
"I consider this the mother of Rome's 'foodie' pizzerias: with a well-risen dough that looks Neapolitan but has a more Roman texture, dishes like the Aromatica (Asiago, asparagus, speck, pink peppercorns) and other seasonal pizzas rely on simple, carefully selected toppings to create a reliable haven for inventive yet balanced pizzas." - Food & Wine Editors
"At his pizzeria and trattoria in Monteverde, Giancarlo Casa blends the textures of Roman and Neapolitan styles to make thick-rimmed pizzas with crusts that are tender, chewy, and crispy all at once. Go for the southern-inspired broccoli rabe and sausage with smoked provolone, or the Roman classic capricciosa, a margherita with artichokes, olives, prosciutto, and a hard-boiled egg. There’s an extensive craft beer list and a nice selection of wine, whiskey, and grappa. And always start with fried starters like carciofi infarinati (artichokes, in season) and creatively seasoned supplì." - Katie Parla
"Monteverde's vibrant pizzeria and trattoria is an enclave of local flavor—from its excellent menu of fritti (fried starters), sfizi (delicious antipasti), and pizzas to its busy clientele. Owner Giancarlo Casa is a pizza perfectionist, and each month the blackboard menu features a dedicated pizza, often a creative pie not found anywhere else. Beer and spirits lovers will appreciate the extensive libations menu, which includes five pages of beer and a selection of fine whiskey and grappa."
