The headquarters and showroom of excellences from Lazio, meticulously researched and sometimes saved from oblivion. The latter is also a restaurant and, in the evening, an excellent pizzeria – later followed by Proloco Pinciano near Piazza Fiume, together with Gastone Perini.

The third opening, very recent, plants a flag in Via della Farnesina, not too far from the Ministry of Foreign Affairs and has a few novelties, starting from the presence, in the dining room, of Francesca Riganati, ex director at the Scuole del Gambero Rosso and a great connoisseuse of the Italian restaurant and culinary scene, who created a young, harmonious and capable kitchen team.

Completing the team, together with the “foundations” given by Dol’s partners, there’s also Andrea Confalone, the owner of the palce where until recently there was a bistro with a rich wine-shop, from which the wines in the list – from Lazio and beyond – come from, together with draught beers from Roman brewery Atlas Cœlestis.

Compared to the previous locations, Proloco Farnesina in fact waived the Di Origine Laziale [Originating in Lazio] line when it comes to wine and desserts – which are more modern and “creative” – handed to Federico Sartucci, taking care of the first courses (from cacio e pepe to tagliatelle with lamb meat sauce) and the daily specials based on the market offer.

Fabrizio Ferretti is instead the one who takes care of the dough for bread and pizza, as well as the main courses: the dough for the pizza in the baking tin – contrary to the restaurant in Pinciano, there’s no electric oven here, so the pizza follows the approach used in Centocelle – made with selected organic flour with a small percentage of spelt, with high hydration (80%) and a long leavening, resulting in soft and delicious pizzas.

These are offered starting from a two-person format with a tasting journey, from the classic ones to those inspired by Lazio’s tradition or using regional excellent products as main characters, as in the irresistible Gricia (DOL guanciale, mozzarella, pecorino, pepper), Purgatorio (tomato, mozzarella, cream of Purgatorio beans, red onion, lard), the Incontentabile (tomato, mozzarella, artichokes preserved in oil, olives, hardboiled egg, ham from Bassiano) or Baccalà (mozzarella, baccalà, olives from Gaeta, fresh salad, parsley).

«Pizza is for us mostly the base to present and enhance the products we sell by the counter – says Francesca – which carefully selected among the best in Lazio’s production, always keeping in mind the criteria of the DOL project: attention to local products, sustainability, seasonality, organic products and respect for people and nature in general».

Luciana Squadrilli
source: http://newsletter.identitagolose.it/email.php?id=561

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