In Fucina

The philosophy of one of the most intriguing pizzerias in the capital and beyond has not changed. The keywords here are ingredients, dough and service: organic products from small producers, a light dough made with semi-whole-wheat flour (on top of the maison’s mother yeast) and a service that makes sure that guests at the same table are served at the same time.

These few common-sense rules have made the place successful. The pizzas are somehow always unique and grandiose, as in the case of the one with trawler Tiger prawns (the fish is always local and genuine) with artisanal burrata from Apulia and capocollo from cinta senese pigs. 

Gualtiero Spotti

giornalista per riviste di turismo ed enogastronomia italiana, ama le diverse realtà della cucina internazionale e viaggiare