First Capitolino example, in a temporal sense, of the so-called “tasting” pizza. In a neighbourhood that is just out of the way, with a car park not so easily found, Edoardo Papa continues unperturbed with his discs leavenend and baked at his fingertips, served by the slice after having been embellished with carefully selected products of land and sea, personally sourced. A section of the menu is dedicated to the classic proposals, just as there is a space dominated by “the specials of the day on the pizzas—-Excellence”, based on season and availability. Both the Margherita al Rum and the pizza with capocollo di cinta and artisan burrata make the stop worthwhile, as does the proposal with shrimp from Paranza, buffalo milk mozzarella, olives and capers. A few sfizi welcome the patron, while to drink there is a fairly good choice of beers and a well-articulated wine list. Polite and welcoming service, just under pressure when the place is full. In Funcina was recognized with the Consorzio di Tutela del Prosecco DOC Award for Best Dinning Room Service 2018.
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