The restaurant is super-size, with large windows, a metropolitan feel and a long American-style bar; it was born thanks to the partnership between “three Roman musketeers” of good food and beer: Stefano Callegari, Giovanni Campari of Birrificio del Ducato and Marco Pucciotti, a famous catering entrepreneur.

Even in this case the law according to which “there’s always a great woman behind a great man” applies, since the kitchen is ruled by Sarah Cicolini, previously at Roy Caceres’s Metamorfosi. Besides creating new dishes and taking care of the mise en place for the pizza, she’s in charge of starters, first courses and main courses, nibbles and cakes.

Even the pizzas, which are intriguing, delightful, creative and simply good, have ingredients of the highest quality and a strong attention to raw materials.

The Rosettone di pizza with mortadella (in the picture) is brilliant;

the Cacio e pepe (to be shared as eating it by yourself can be a challenge) is delicious and made-to-please – it requires a very special baking as ice is spread on the white disk of pizza: they add the Pecorino Romano PDO only after the baking, to create the creamy effect... And then: the classic Margherita is perfect, the Colpo di code with monkfish, oxtail alla vaccinara and cocoa is daring.

Until the brewing plant is installed on the basement, you can choose from 15 types of draught beer, to be enjoyed at the bar or at the tables.

Tania Mauri
source: http://newsletter.identitagolose.it/email.php?id=628

Leggi il testo integrale nel link FONTE (qui sopra)