The real Neapolitan pizza


The ground floor of the venue is home to the pizzeria (but this area also expands outdoors, under the portico that looks out to the Mausoleum of Augustus and the Ara Pacis). The interior gives the impression of an industrial factory, with metal beams blended with wood, and features neutral and welcoming tones. The photograph collection connects the pizzeria to the restaurant, and is mixed with huge wall paintings of branded spirits. The oven churns out the pizzas of the master Neapolitan pizza chefs, in all possible variations, from the most classic to new interpretations, all made with top quality raw ingredients. The pizzeria area is home to a lunch buffet during the week and the brunch at the weekend, with a large selection of hot and cold dishes, pastas, meat and fish dishes and salads. The desserts are hand-made and reflect Italy’s tradition, but the buffet also features the typical cakes of Anglo-Saxon brunches.

There are many types of pizzas, ones with and without tomato and focaccia, all rigorously baked in a wood oven. Great attention is given to the choice of flours, to the leavening and baking. A quality preparation guaranteed by the Master Neapolitan Pizza Chefs. But the pizzeria’s menu also features fried treats and salads. In the weekend the pizzeria area is home to the brunch.