The pizza at Don Franchino needs to be reflected upon. It is not a pizza to be eaten quickly, rather one must dedicate some time to it: the study in the balance of the flavours needs to be appreciated, the use of quality primary materials, and at the end also the dough. Also this is fruit of a knowledgeable manipulation that has as its result a pizza that is effectively elastic, far away from the excessive crunchiness that can characterize “Roman” pizza. For some time Don Franchino, apart from gourmet pizzas, produces and sells also organic wholegrain flour bread. The establishment is welcoming, with its 300 seats. The staff is courteous even if our recommendation is, on the busy days, to avoid the particularly crowded hours so as not to run the risk of waiting despite your reservation.