A restaurant and Roman grip dough shop of San Lorenzo opened in 2004, very close to Porta Maggiore. Fast service, a friendly and welcoming staff, with a well-furnished family atmosphere. The grip, an ancient oval Roman flattened focaccia, is excellent and well-topped and made with wheat, rice and soy flour. The dough is made with a sourdough starter and leavened for up to 72 hours: the grip is easy to digest and served with excellent toppings and organic ingredients. The roman flavors are very good, like the Carbonara, Cheese and Pepper, Amatricana and Roman Broccoli. Absolutely recommended is the Pinsa Poldo with fiordilatte cheese and beef meatballs with tomato sauce. The wine list includes over 300 different types.