Pan Pier Focaccia In Rieti

Good pizza, truly Neapolitan. Deserving.

The best pizza in town! The dough, the ingredients, and the cooking. I only eat it here now. Highly recommended if you like Neapolitan pizza... And if you don't, you'll love it here.

In the Rieti area, Pan Pier Focaccia's plated pizza stands out for its modern, almost "scientific" approach to pizza. It's not the classic thin, crispy round pizza of traditional Roman style, but a creation that nods to contemporary pizza, where the crust is as important as the toppings. Exceptional digestibility: The secret is time ​This pizzeria's true pride is its lightness. Thanks to a skillful use of sourdough starter (or natural cultures) and a leavening process that often exceeds 48-72 hours, the pizza is: ​Extremely airy: The crust is high, soft, and full of air, a sign of perfect maturation. ​Easy to digest: The starch breaks down while the dough rests, not in the stomach. The result is a feeling of fullness without feeling heavy, allowing you to get to dessert effortlessly. Product Quality: A Journey Through DOPs ​The garnish isn't just a simple "side dish," but a thoughtful selection of Italian excellence: ​Red and White Gold: The tomato has just the right amount of acidity, and the mozzarella (whether fiordilatte or buffalo) is expertly added to preserve its texture and milky flavor. ​The atmosphere is that of a place that feels like home, but with a twist. The service is attentive to explaining the type of flour used and the provenance of the ingredients, a detail that lovers of good food always appreciate. ​In Summary: If you're looking for a pizza by the plate that combines the authentic flavor of wheat with old-fashioned digestibility, Pan Pier Focaccia is a must-visit in Rieti. A pizza that won't keep you drinking all night and will leave you wanting to return as soon as possible.

The pizza was delicious, even the supplì were delicious, and the staff was very kind, we had a really good time😁

The best pizza I've ever eaten in Italy. I'm very happy with the atmosphere, the staff, and the pizza at Pan Pier Focaccia. Thank you! ☺️

We had dinner at your place on Friday evening with a group of friends, including a celiac. It wasn't our first time there, and we've always had a great time, but unfortunately, this time my friend's gluten-free pizza appears to have been contaminated, causing her intestinal problems. I imagine it may have been an isolated incident, perhaps due to the crowds at the time, but I wanted to report it. Otherwise, everything's fine.