Bar dei Brutti In Roma

07/08/2025: It wasn't my first time at this pizzeria, but last night Marco and Alessia truly outdid themselves. The new Tonnosubito pizza, made with tuna tataki, is a masterpiece of flavor. The highly digestible dough is noteworthy. The fried foods are always excellent, especially the cod fillet made with top-quality ingredients. All this was accompanied by an excellent Hugo cocktail. I highly recommend it because it's an experience not to be missed.

03/08/2025: Passing through from a friend's house, I never thought I'd find a pizzeria of this caliber in a dull, dull setting like Pomezia. A very well-kept place, with great attention to detail. The quality is evident from the water; here, you drink Filette, not filtered tap water or anything else. You're greeted with a pleasant welcome (fried sourdough with carrot cream), delicious. Supplì made with Acquerello rice, delicious, among the best I've ever eaten. The Roman thin-crust pizza was incredibly digestible. I had a carpaccio, made with Black Angus beef, divine. My companion had a pizza with fresh tuna, where you could smell the tuna, not just the smell. A happy note is that the desserts are all homemade, especially freshly made, not the usual desserts made days before and stored in the fridge. We tried a zuppa inglese and a deconstructed pistachio tiramisu. Special mention goes to the liquor and craft beer menu, which are truly top-notch. In conclusion, this pizzeria is definitely not for everyone given the quality offered, but it's certainly one of the best I've ever tried, a gem that deserves much more. Service is provided by kind and knowledgeable staff.