Luca Platania never stops. He is a Roman pizza maker with an enviable knowledge of pizza art, capable of ranging between different registers and visions. His latest project sees a double offer of pizzas. On one side pizza in teglia, typical of Rome, cooked in an electric oven; on the other the classic Neapolitan-inspired pie. Both benefit from a careful study and selection of ingredients for the production of the dough and a creative and well-balanced combination of flavours that can be perceived in every bite. We recommend the Double Crunch, with ham, zucchini, Parmigiano cream and fried zucchini; and the Margherita di Forza. Friendly and attentive service.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.