Al Frantoio In Montelanico

26/01/2025: Their peculiarity is certainly the wide choice regarding the type of pizza base, which does not only offer Roman pizza. I chose the surprising one with a high but crunchy crust not to be confused with Neapolitan pizza. I really appreciated the sweet finish with the panna cotta and that flavor of bitter almonds that I particularly love. Supplì with excellent consistency and dry to the touch, synonymous with perfect frying. I tried the cacio e pepe with artichokes and honestly I would have a small note on that one: the artichoke is not really noticeable, overshadowed by the stronger flavors of the pepper. I'm not a chef but I would change something there, perhaps it would simply be enough to put the artichokes in the dough in larger cubes. Shredded thinly, they are destined not to give any characterization to the proposed dish. Excellent overall rating!

19/01/2025: I absolutely disagree with those who complained about bad service. The staff is friendly and willing to explain a potentially "complicated" menu, if you are uncivilized, the problem is yours. I find the concept of Spiazzo very interesting! The textures and flavors give life to truly delicious pizzas, always accompanied by classic traditional recipes. The dessert was also excellent, the blancmange had the right balance of sweetness, crunchiness and freshness, I really liked it. Unfortunately, only on fried foods did I find a slightly lower level: although the filling of the ingot was excellent if tasted on its own, I found that the breading tasted too much like oil and that it was a little heavy, to the point that it overpowered the flavor a little. of the filling. Honorable mention for the slice with escarole and olives. I would like a whole stuffed pizza like this. Stupendous. We will definitely be back to try all the other combinations :-)