28/01/2025: Very tasty and unique pizza. Baking in a wood-fired oven. Book especially on weekends.
05/11/2024: This pizzeria is particular: it belongs to a category known in Civitavecchia as "ghetto style" (name derived from the first pizzeria of its kind, which is located in the Civitavecchia ghetto and bears its name) due to the way of making and serving pizza : little selection (in fact there isn't even a menu), by weight, and served on paper without plates or cutlery, therefore strictly with your hands. For the occasion you will be provided with numerous napkins.
If this isn't a problem for you, you will find yourself in a nice, welcoming and quite classic place, but it would be ideal to book in advance and specify whether inside or outside, otherwise you risk that the only table available is one so narrow that you won't be able to sit at one. in front of each other.
As for the pizza, as mentioned you will have little choice available, and you order by weight. However, that little selection is put to good use. As they say, quality over quantity.
Although due to personal preference I prefer other types of pizza, Paolillo is still something not to be ignored, especially the slightly acidic taste of the mozzarella he uses for the margherita, very pleasant and appetizing. Tomato is used in large quantities in red pizza, and the dough is a little thick.
The only criticism I feel like making is the almost always burnt and narrow edges. So, if you like them, unfortunately it is very likely that you will have to discard them.
A fundamental warning: freshly made pizza, especially if with tomato or Nutella, is HOT and you risk causing second degree burns on the palate. No, I'm not exaggerating.
So be patient and wait for it to cool down a bit or, if you are really impatient, blow and/or use a mini-fan if you have one.
Basically this pizzeria is a bit of an acquired taste. Not my favorite even though I'm quite happy to go back, but it could be yours. The only way to find out is to try at least once.
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