Bartolo In Pesaro

03/01/2026: The pizza is very good, the dough is digestible and light.

25/11/2025: When you ask for a Roman-style pizza and the pizza chef goes to get a rolling pin because he knows what he's talking about and knows how to top a Capricciosa (even though I asked for it plain), how many grams the dough should weigh, and at what temperature it should be cooked, it means you're dealing with someone who doesn't improvise, but rather knows what he's talking about through education and training, because being a pizza chef is a profession that requires experience and a desire to learn... and so, Carmine demonstrated great mastery of rolling, cooking, and execution. It's not a given, but I can say he was able to amaze, and I can confirm that it brought me back to Rome. Well done, and well done to all the staff! Thank you. PS The fried foods are also very good: supplì, arancini, panzerotti, etc. I'd love to try the cod fillets, and then... hell breaks loose!