Tonda is a very cheerful pizzeria, the room is colourful, with a lovely board full of dishes not on the menu, on the walls you can see amusing pictures with traditional Roman recipes. The serving staff are all smiling waitresses, helpful and well-prepared. The gastronomical offering inclused Stefano Callegari’s signature dishes within the appetizers; the famous trapizzini and the exceptional supplì in several versions.
The pizza is noteworthy, the style could be defined as Neapolitan, even though the dough is crunchier and less elastic. The dough is the result of long studies, the crust is very high, soft on the inside but with an excellent crunchiness externally. The pizza base which is slightly higher compared to the Neapolitan standard guarantees an excellent seal both in the white version and in the version with tomatoes. An agreeable wood cooked flavour is noticeable with every bite and blends perfectly with the various toppings. Highly recommended.
Tutti i diritti delle foto sono di Andrea Moretti. È possibile il riutilizzo senza modifiche per fini non commerciali e solo citando la fonte.
Utilizziamo i cookie per essere sicuri che tu possa avere la migliore esperienza sul nostro sito. Continuando a leggere acconsenti al loro utilizzo. Puoi disattivarli quando vuoi. AccettoRifiutoLeggi di più