Without a doubt, the pizza chef of the moment, at least concerning new talent from Rome in recent years. Pier Daniele Seu, after his happy start at Gazometro 38 and his quick aside at the Mercato Centrale, in both cases an immediate success, has finally opened his own place, between Trastevere and Porta Portese: essential but spacious and trendy, with a tailor-made oven, and pizzas of excellent conception and execution, including his enjoyable inventions, such as the tartare pizza or the cacio e pepe. Tasty fried offerings as an opening, counter for beers on tap, a synthetic but thought-out wine choice, cocktails up to standard and polite, competent service.
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