Malaterra In Anzio

09/03/2026: I've known this restaurant for years and have always frequented it for its excellent first courses and, above all, for its high-quality Italian meat. It's always been one of those places where you can't go wrong. Yesterday, however, I discovered something new that really surprised me: about five months ago, a dedicated pizza room opened, called Il Forno, a new project I'd heard about through word of mouth and finally decided to try. The pizza was a real revelation. The dough is well-hydrated, light, and, above all, very digestible. It's not your typical Neapolitan pizza—as the master pizza chef passionately explained—but an interesting blend of Neapolitan and Roman traditions, resulting in a truly balanced result. Another strong point is the raw materials, with top-quality ingredients that truly make the difference. I also really appreciated the service: courteous, attentive, and helpful, with explanations of the products and pairings that make the customer feel welcomed and involved. A truly successful innovation that brings high-quality pizza to the area and is definitely worth trying.

28/02/2026: The welcome is exceptional, the staff courteous and professional, the restaurant is an old, historic farmhouse, discreetly maintained, very clean, with a large open kitchen, and excellent quality meat, pasta dishes, and side dishes. They have a large outdoor area with tables and chairs and high tables with stools, exposed to the sun, and a beautiful view.