We could spend hours pampered by the guys from Birra del Borgo. For three reasons: the large sofas in front of the bar are very comfortable; the staff is kind and intelligent (they know all about beer and food); the food is excellent.
Between “cucina” and “pizza” we’ll always show an inclination for the latter: classic highly hydrated slices and double fermentation (ah, the Parmigiana!); the Trrranch specialties with a mix of poolish and natural yeast (Grilled aubergines and ‘nduja), the round Roman pizzas (Ricotta, pancetta and must). But the Spaghetti garlic, oil and chilli pepper are also memorable, with their classic goodness.
classe 1973, laurea in Filosofia, giornalista freelance, coordina i contenuti della Guida ai Ristoranti di Identità Golose dalla prima edizione (2007), collabora con varie testate e tiene lezioni di gastronomia presso diverse scuole e università. twitter @gabrielezanatt instagram @gabrielezanatt
