180 g

Jacopo Mercuro and Mirko Rizzo opened their first pizzeria “al piatto” by joining their previous experiences making pizza “in teglia”, in the baking tin. We’re in the very popular neighbourhood of Centocelle. According to the luminous sign, they also make "Supplì al telefono" (a Roman classic) and salted cod in batter.

It’s more than a sign, it’s a real declaration of intent: here you’ll have typical Roman food. The pizzas here are a small masterpiece: thin and crunchy, with almost no thick edge, with well-balanced ingredients and perfectly baked. The Cream of pumpkin and speck and the Crudo di Bassiano, stracciatella and tomato confit are both incredible. 

Paolo Campana

classe 1971, nasce grafico, disegnatore e curioso. Apre il suo blog bloggokin.it nel 2005 quando non era ancora una moda, da allora si occupa e scrive di creatività e di tutto quello che gli gira intorno, cibo e ristorazione compresi