If today in the United States there is so much talk of Roman pinsa, much of the credit goes to Gianluca Legrottaglie. After the openings in San Francisco now Portland and New York branches are also opening. His first restaurant offers a very special atmosphere and flavour, a wine list for true enthusiasts with lots of great bottles from artisan producers from all over Europe. The pinsa pies have the name of Roman neighborhoods. A great classic is Garbatella, with tuna belly, mozzarella di bufala, red onion and caper mayonnaise, as well as the Ostia, with artichokes, pecorino cream, bottarga and mint. A ciambellina al vino cookie sweetens the wait for the bill.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.