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Spiazzo

pizzeria
Da non perdere
stile:
Italiano
Opened in 2016 in the Ostiense area, Spiazzo is still one of the most intriguing stops in the capital.  This is thanks to the experimental work done on their dough, baking methods and toppings. The atmosphere is dynamic and modern, the result of a wise repurposing of industrial architecture. The service is fast. At Spiazzo, stone-ground flour is used with the addition of wheat germ, which gives the pizza flavor and crunchiness. The method used is a combination of Roman pan pizza and Neapolitan stone baking. The dough rises for at least 48 hours with 75% hydration. The highlight of the menu is the Spiazzanti, prepared with special combinations like organic and Slow Food Presidia products, such as the Susianella, with fiordilatte, cream of onions with sage and salami from Viterbo. The newest addition is the disk pizza, cooked in a pan. An excellent product with a crunchy and fairly high base and a soft and light interior. At Spiazzo all pizzas can be made with whole wheat dough, except for the disk pizzas.
Euro
average price:
dai 15 ai 18€
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pizza chef:

Lorenzo De Bellis

localizzatore
Via Antonio Pacinotti, 83, Roma, 00146 RM, Italia
Mezzi
accessible by public transport
Orologio
Aperto a cena dal martedì alla domenica

closing day: Lunedì
Orologio
holidays:
una settimana a dicembre
Telefono
telephone 375 568 3391
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not to be missed: La pizza nel ruoto Napoli 2.0
Vino
wine list: Di pregio (da 11 a 30)
Birra
beer list Di pregio (da 6 a 10)
Gluten Free
gluten free pizza: no
serv_aggiuntivi
suitable for people with mobility difficulties
parking
air conditioning
free wifi

take-away pizza

pets allowed

metodi di pagamento accettati
partner