Where iron tables, ancient signs, petrol pumps, a Vespa and even an old Cinquecento turned into a comfortable and unique seating, create a vintage, original and captivating setting, coherent with the name designed by patrons and brothers Alfredo and Mario Arcangeli, who are car fanatics.

The menu also recalls the mood of the restaurant. And while for the restaurant they count on excellences such as meat from Sartor in Testaccio, pasta from Mancini, bread from Bonci, vegetables and eggs from small producers in Lazio, for pizza they required the support of Marco Lungo, a famous expert in the field.

The dough was made using only Italian wheat, Type 1 and a “pre-fermento” which he invented himself, which he called Biga Lungo. This type of dough adds crispiness, softness, and aromas that derive from the use of mother yeast, so there’s almost no brewer’s yeast.

They bake in a gas oven. Lots of attention is also paid to the ingredients, from mozzarella, which is made following Lungo’s recipe in a dairy factory near Agerola, to San Marzano tomatoes from a small farm.

The names of the pizzas recall the automotive industry: pizza Martello with fior di latte, porcini and truffle; Vite with fior di latte, gorgonzola, jowl bacon, potatoes, onions and Parmesan; Sfiammata with Carolina Reaper chilli pepper, the hottest in the world;

Marce, with cocktail sauce, prawns, tabasco, corn salad, vinaigrette and San Marzano PDO tomato; or Marmitta with fior di latte from Agerola, potatoes, sausage, rosemary and Parmigiano PDO matured 24 months.

The restaurant is only open in the evening. Closed on Mondays.

Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=57

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