The pizzeria that brothers Matteo and Salvatore Aloe opened in 2010 in Bologna (now with branches in Milan, Florence, Torino, and London) has arrived in Rome. And it immediately stood out thanks to its high-quality products.
The dough is made of organic and stone-milled semi-whole-wheat flour, with sourdough freshened up every day, and 24 hours of leavening. It’s not super-thin, as per Roman tradition, but it is in fact nice and airy, light inside, and crispy on the outside. The menu is seasonal, it includes 15 pizzas made with Italian excellences, many of which are organic.
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