L'Angolo divino In Roma

28/03/2026: The best place in the area without a doubt

27/03/2026: 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.