Piazza Dei Della Bitta In Roma

We went to Bitta during the Christmas holidays. The pizza was good (as always), but the service was strange (when we asked for some chili pepper, the young waiter replied that it wasn't possible because all the chili pepper jars were already on other tables 😳😳😳) (we'd never heard such a response before 😅).

After New Year's Eve dinner, we made a last-minute reservation, and the very kind lady reserved a table for us on the heated outdoor terrace with a mushroom. We chose this place because, unlike others, it didn't impose a mandatory menu. We ate what we wanted... (Even though it was New Year's Eve) And I feel like we made the right choice. The waitresses were polite and prepared with a short wait. The food was good. We'll be back.

Very quick in preparing the dishes, good pizza and very kind staff

Excellent pizza and desserts, even gluten-free...absolutely recommended

I tried the gluten-free (and wheat-free) pizza and it was truly excellent, probably the best I've had so far. The crust is light, not greasy, and very digestible. You can tell they put a lot of attention into the ingredients and preparation (they have a separate oven for baking gluten-free pizzas). The staff is friendly and polite, and the atmosphere is pleasant and refined. Highly recommended, especially for those looking for an excellent gluten-free pizza but don't want to sacrifice flavor. They're also suitable for vegans and those with lactose intolerance, as they have both vegan and lactose-free mozzarella.

Excellent gluten-free options, delicious mixed fried fish and a wide selection of top-notch desserts, excellent service, a nice and knowledgeable guy. We'll be back

For years, walking around my living room clutching a ball of bread dough the size of a tangerine, I've wondered why pizzas from all over Italy are so impossible to cut and chew (they take at least 35 seconds in the mouth), and after a few minutes they arrive at the table piping hot from the oven despite being paper-thin. As Shakespeare asked, skull in hand, pizza or no pizza? That is the question! I've realized, not without effort, that it depends on the extremely fast cooking, which emphasizes the problem described above. The solution is to go to a pizzeria without eating pizza. The interior is full of very evocative fish-themed mosaics. But the air conditioning isn't turned on; apparently, customers don't make reservations anymore. Outside, the place is very different: a bit basic, with unstable plastic chairs. The waitresses leave bottles of cold water at the tables without asking, which might seem like freebies since they're not branded. However, I should point out that I'm not a big fan of pizza. In fact, no matter what, I always order the modest Margherita, which really couldn't be more modest.