La Buca Dei Diavoli
Da non perdere
A pizzeria which, since 1990, has been baking its pizzas after a 30-hour leavening, using organic flours and select ingredients. None of them are typical, such as the pizza Stracciatella e Prociutto crudo, which is an example of perfect balance between flavor and fragrance. However, you will find yourself lost in indecision among the classic pizzas, the specials, the seasonal specials, the white pizzas, the starters and the copious novelties that always crowd the chalkboard. The dough, attentive to the needs of the patron, is made without yeast, and can be wholegrain, gluten free, with Kamut flour or Senatore Capelli flour. Everything, listed on a newly-designed menu, is made to go with the well-articulated beer list.