Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the Frittatina, a crisp, creamy standout, while the overall vibe is one of rustic, unpretentious warmth that elevates simple Italian fare.
“The frittatina is good — you can barely taste the egg inside. Honestly, I prefer a softer dough, not super fried with a breadcrumb coating, but more of a batter-style soft one. My friend likes it though.”
What creators say
1 creator has covered Angelo Pezzella - Pizzeria con cucina. Most active: Giovanni Fois
Pizzeria di Angelo Pezzella offers authentic Neapolitan pizza in Rome, with a focus on high-quality ingredients and traditional techniques, earning a positive review for its delicate dough and flavorful toppings.
Dishes mentioned
Pizza Margherita
The Margherita is delicate and fresh, with great tomato, oil, basil, and mozzarella. The dough is not my favorite — I find it a bit lacking, maybe it's just me looking for perfection. I'd give it a 7.5 out of 10.
- Pizza Bianca con Datterino Giallo e Nduja
Pizza con Crema di Zucca, Provola e Pancetta
This pizza with pumpkin cream, provola, black pig bacon, and Parmesan flakes is amazing — the pumpkin cream is applied sparingly and cooked so it doesn't make the dough soggy. The Parmesan with the bacon gives an atomic kick, and the bacon is balanced by the pumpkin. This is the pizza to beat, even compared to Quintili. The dough is still the issue for me — I'm not convinced, but the combination is incredible.
Frittatina
The frittatina is good — you can barely taste the egg inside. Honestly, I prefer a softer dough, not super fried with a breadcrumb coating, but more of a batter-style soft one. My friend likes it though.
Montanara con Genovese Napoletana
The Montanara with Neapolitan genovese (beef stewed with onions for 8 hours) is a bit better than the frittatina, but not by much — it's good, but not the proof of concept. Still tasty.
