At a year after its opening, Giuletta has established itself as a solid point of reference for pizza in the Capital. This is especially thanks to the winning formula which includes two ovens: one for Roman style pizzas, which is schiacciata e scrocchiarella (flattened and crunchy), the other for the typical Neapolitan pizzas realized in collaboration with the Salvo brothers from San Giorgio in Cremano. A nice clean menu, immediate, with the classics and the more original versions. The Neapolitan with cherry tomatoes from Piennolo is good, and the one with sausage and friarielli is tasty. Do not miss the Romana, with potatoes and baccalà (cod). The doughs are made with care, as is the selection of the primary materials, all of excellent quality. Well-executed fried offerings, from the Roman supplì to the Neapolitan pasta frittatina.
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