Fa.Lu.Cioli In Ariccia

25/08/2025: Nice restaurant, well-kept atmosphere, helpful and professional staff, delicious food. Excellent gluten-free. Highly recommended!

24/08/2025: I've been hearing about this pizzeria for years, so I had pretty high expectations, and I have to say I was very disappointed. If 72 hours of leavening produces such a heavy dough, it's better to make 24 hours—it's more than enough, and if done well, it's even better. I'll start by saying that I know a thing or two about cooking and pizza, and if this is a Roman pizza, then people don't know how to eat anymore. As for the rest, the first course was good, and the fried foods too. Perhaps the supplì were a little cold in the center, but that can happen. I'm sorry to say it, but I doubt we'll be back. I just hope the criticism helps us improve. There's much more awareness these days about the quality of leavening and the products. I'd recommend widening the pizza, spreading the toppings all the way to the edge by lowering the crust, and making a dough with biga, which would help you make a more pleasant pizza to bite into. The idea of ​​an alternative 100% gluten-free menu is a great one. I imagine it's a great thing for those with this problem. The price is right, 70 euros is reasonable for 4 people eating. The service is unfortunately slow for a lunch with 4 tables occupied.