A twenty-minute wait, a fully booked restaurant but it seems it's worth it. While standing in line for a slice of good pizza, enjoy how the baker prepares those large metallic pans and baking one dough after another.
The large metallic pan looks like a Chicago pizza base or the one we had couple days back at Spontini. 4 centimeters deep, the pizza is first baked with tomato sauce then topped with mozzarella cheese while the fire is maintained at the right level.
Now that the large pan is out, he cuts the pizza in six large slices or 12 small ones. I think you can order pizza by the size. It's so mouthwatering. Cheese boiling on the sides, a thick fluffy dough, lots of cheese and oil... The exploding aromas made me want to conquer the entire menu.
Expect to be seated with your back touching the other customer behind you. A big mirror, a television, the pizza corner and the bar. An authentic place with hundreds of customers arriving by the hour. I was sure the food was going to be amazing.
- Pizza al trancio
- Primi piatti
- Secondi piatti
- Contorni verdure e formaggi
- Their Margherita Pizza is breathtaking. A super crunchy bottom with olive oil, an extremely tender and airy dough and premium ingredients on top. Simply tomato sauce and cheese... A wonerful pizza. The statement: Maybe they should stop claiming that they invented the metallic pan pizza in Chicago.
- Tagliolini scampi, zucchini and rocket sauce. A bizarre plate. Carbonara remains my favorite.
- Spaghetti alla Carbonara: A huge portion of pasta I couldn't but finish completely. I'm so in love with this city. Italian food is a dream come true.
- Gnocchi di Patate Pomodoro e Basilico al Gorgonzola: Tomatoes and Gorgonzola cheese, tender gnocchi, surely a plate for aficionados.
Recommended, surely recommended, a place where a great pizza and delicious spaghetti are served. I urge you to try it.