Al 384 In Roma

If you want excellent pizza, with a high, crispy crust, easy to digest, and delicious, this is the place to go! 384 also offers other dishes, but I definitely recommend trying the pizza; even the simple Margherita is a true delight. Their appetizers are also excellent, from the classic supplì to the delicious potato croquette, to the mozzarella in carrozza and the other appetizers on the menu, all delicious. I come here from all over Rome for their pizza. Highly recommended. Two things to consider: the place is always busy, so it can be a bit noisy, though not annoyingly so. The specialty pizzas are definitely pricey (around €20), but if you like Margherita, the price is absolutely reasonable (€10).

Superb pizza, incredibly interesting fried foods, and excellent service. A truly wonderful experience with excellent quality.

Pesto pizza is just amazing, the best

Exceptional pizza, very friendly and polite staff. A go-to place for when I want pizza close to home.

The best place in the area without a doubt

There are no longer any secrets or things to discover, as pizzeria al 384 has been a landmark for Romans for years, and I mean, for all lovers of good food. The architect of this success is undoubtedly due to Roberto Ferrone, a talented young pizza chef, and his staff, who, without much fanfare, have managed to transform this place into a true gourmet delicacy. The space isn't very large, but it's large enough to accommodate customers both inside and out. The menu includes pizza and traditional fried foods like classic suppli, but that's not all. Along with the evergreens, this place offers seasonal and seasonal delicacies. Right now, for example, they're offering a fried tramezzino with Cetara red tuna, lime mayo, and tomato. Let's talk about the pizzas: they use a selection of stone-ground flours. I like to call it, as it has been described, a hybrid between Roman and Neapolitan, with a pronounced crust and a thin center. The oven is electric. I've been coming here for a few years now, and what's always pleasantly surprised me, besides a long-lasting dough that perfectly combines two traditions and the always balanced and harmonious toppings, is the 384 rule and few but well-balanced ingredients. I can't help but mention tonight's pizza, which in a certain sense encapsulates the meaning of my words. What I particularly appreciated was the fact that the porchetta wasn't cooked but rather taken out of the oven. I can't even say why I agree with the pizza chef. The success of a place lies in maintaining the desire and passion for cooking as if always having to please a small audience of customers. If you'll pardon the expression, a food shop. These guys haven't lost their hunger and desire to assert themselves in today's landscape, characterized by stereotypes dictated more by a vision of social media goals that will bring visibility. But I believe that even today, authenticity is still a precious gift that few possess. Keep it up, guys.

Absolutely delicious! For dessert, we ordered a semi-frozen cake with an incredibly strong pistachio flavor. The pizza was also fantastic. Currently my favorite pizza place in Italy!

Delicious from appetizer to dessert! The pizzas, being a gourmet pizzeria, are quite unusual compared to other pizzerias, but if—like me—you like simple flavors, you can order a Margherita, which is still delicious. The craft beer is superb, the supplì is also excellent, and the tiramisu is also good... a quiet and modern place, I recommend it if you're in the area.

High-end, gourmet pizza and fried foods. Excellent food and a friendly atmosphere. When we want to treat ourselves, the best thing to do is go to 384 for an excellent pizza and a superb fried food.

A small neighborhood restaurant in Balduina, but truly special. Refined and meticulously crafted cuisine creates truly exquisite and well-balanced dishes. I absolutely recommend the fritto alla picchiapó as an appetizer. The contemporary gourmet pizzas are almost all top-notch. Average prices for a place like this. Highly recommended.