Terra Mia In Roma

The pizza wasn't bad. Easy to digest and nicely topped. On our way back from the beach, we stopped and noticed the customers' pizzas. We enjoyed looking at it and even watching it. We'll be back!

We had a Neapolitan pizza dinner in the indoor dining room, given the temperatures that were far too low for summer. Service times seemed a bit long considering the number of tables occupied, but the pizza was definitely good. The dough is good, but not excellent; what makes the difference, on some pizzas, is that extra touch above the ordinary: for example, on the sausage and porcini pizza, the pecorino sauce gives it an unexpected flavor, making you want to eat bite after bite! For some pizzas, therefore, the slightly higher-than-average prices are appropriate; others, however, didn't impress me enough to justify the difference compared to other pizzerias of the same caliber.

Even though we live a few kilometers away, this evening was the first time we ate at this restaurant... What have we been missing so far?! To start, we had the supplì, delicious, you could tell they were homemade, the mozzarella was stringy even when lukewarm. Then we had the pizza, I had the sausage and porcini mushrooms, delicious, well-topped. The menu said the sausage was knife-sliced, and you could tell it wasn't the kind you get from the supermarket. My husband had the pizza with tuna and onion, and I was a little perplexed. What kind of pizza is this? What can I say... Exceptional! The onion was red and caramelized, the tuna was chopped and not crumbled like the canned kind, and the cherry tomatoes were small and flavorful. Oh, I forgot about the mozzarella, which was really tasty! Finally, the pizzas' deliciousness is also due to the dough, which is truly excellent, with just the right amount of leavening and cooked in a wood-fired oven. Both my husband and I ate the entire crust, and we didn't feel heavy afterward. The service was equally noteworthy: fast and the staff were friendly.