A true Neapolitan pizzeria… in the heart of the Marche region, with almost entirely local ingredients. Starting with the dough, made with flour from ancient grains that Marcello D’Erasmo (the pizza chef and owner of Mamma Rosa) cultivates only for himself on a nearby hill. Continuing with the buffalo mozzarella (bred in the Marche region), with extra virgin olive oil from local crops, with extra fresh vegetables which arrive from the garden of the pizzeria. Natural leavening and slow maturation in an atmosphere with controlled temperatures, a wood oven and a super-efficient staff make up the rest of the well-deserved success of Mamma Rosa. In addition to the classical Neapolitan pizzas, it is also worth asking for the “pizza of the day”, often with wild herbs, freshly found mushrooms or extra fresh fish according to the season and whatever Marcello finds. The sweet pizza with peaches from the Val d’Aso and mulled wine is a must. In the summer you can eat outside in the garden. It is advisable to book, especially on the weekends.