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Pizzas, croutons, and strufolini canottini. It is a true paradise for gourmands this place that churns round and much more. Always open. ...continue |
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In the name hides his secret: a mixture of eight flour and yeast, which is the basis of all round gourmet designed by Andrea cooperative Fioramonti.
From bread stuffed with fried red onions and foie gras to pizza alla carbonara. Over 80 craft... ...continue |
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Erminio Salvati, historic owner and chef, honor the Roman tradition, for the first former to the latter to the pizzas. Everything is based on simplicity and authenticity of ingredients and recipes. Delicious fried vegetables and artichokes. Always... ...continue |
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The chef Salvatore juggles pizzas, pasta with excellent results. Thirty types of round wood-grilled to choose from, from the classic to the more 'details and gustose.Delicious starters such as supplì. Always open. ...continue |
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Since 1957, this oven bakes pizzas round to Roman times.
The house specialty is pizza to Galilei, with tomato, mozzarella, mushrooms, olives and egg covered with ham. ...continue |
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Culture and gastronomy come together, creating a veritable culinary art. The pizza chef, Stefano di Michele, in 1995 was awarded as "best pizza Europe." Its kitchen offers delicious pizzas "Neapolitan" and specialty 'related to the tradition of... ...continue |
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Two types of pizza, the Roman and the Neapolitan one, encourage the wood oven of this pizzeria, to satisfy every culinary whim. In fact, here, you can choose between different masses: round, high or low and buttery yeast, and standard involtini:... ...continue |
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A paradise for lovers of Neapolitan cuisine, you found not only the classic Neapolitan round of high ledge, but also panuozzi with salami and cheese, delicious fried and stuffed calzones. Also, you can find fish dishes and desserts with delicious... ...continue |
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Music for the palate, and also for the ear. In the pizzeria Alessandro Angius and Giuliano Chiaramonte, you can have dinner listening to the original albums, over 1.500, in their collection. Start with the fresh fried to continue after Roman pizzas... ...continue |
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Un indirizzo di fiducia per gli amanti della cucina partenopea. Dopo il fritto misto a base di arancini, calzoncini con la ricotta e montanare, arrivano le tonde alte e cotte a legna: da quelle con i frutti di mare a quella con mozzarella di bufala... ...continue |
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