We therefore recommend Pizzeria Sancho in Fiumicino, almost 50 years in the business, three generations of pizza chefs. Even these days the place is still totally family run.

They say: «Our pizza is a popular, suburban one, paying great attention to raw materials and their processing. Our toppings are balanced and innovative and, when possible, everything is homemade». 

The dough is traditional, with brewer’s yeast and from 4 to 10 hours of leavening. The baking tin pizza is cooked in the electric oven starting from early in the morning, to satisfy the needs of savoury breakfast lovers or students buying it before school.

All the ingredients are seasonal and local, from the catch in Fiumicino – which we use to make fish prosciutto – to vegetables from the fields in Maccarese, to the aromatic herbs in Ostia.

The counter abounds of delicacies: among the stuffed pizzas, a note of merit goes to the one with porchetta di Ariccia Igp with Avezzano potato crust or the one with tomato from Maccarese, mayonnaise and tuna preserved in oil, both home made.

As for the pizzas with toppings, they range from the simple marinara with tomato, aromatic herbs and oil aromatised with garlic to the one with potatoes aromatised with juniper, wild asparagus, mousse of porchetta and oysters (created in collaboration with starred chef Gianfranco Pascucci, in the photo in the middle with they guys at Sancho), or the one with amberjack ham, valerian leaves, gin vinaigrette and powdered juniper.

And should this still be not enough, there’s also the classic supplì, lightly and fragrantly breaded. The place is small but there are tables and chairs outside where you can calmly enjoy many different types.

Tania Mauri
source: http://newsletter.identitagolose.it/email.php?id=612

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