Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers praise Antico Panificio Pianoscarano's pizza rossa as a soulful, rustic masterpiece, with the overall vibe being one of humble, authentic Roman comfort.
“This red pizza is good. The tomato is well cooked, the dough is quite melt-in-your-mouth. For quality, you'd gladly eat it — in fact, I'm eating it now. I'd give it an 8. Not everyone makes it like this.”
What creators say
1 creator has covered Antico Panificio Pianoscarano. Most active: Franchino Er Criminale
Antico Panificio Piano Scarano delivers an authentic and captivating culinary experience in Viterbo, successfully highlighting the region's baking heritage. The different types of pizza, particularly the Pizza Rossa and Pizza Bianco, shine with excellent crust and flavor balance, making it clear why locals rave about this bakery. Despite some minor drawbacks in some dishes, the overall quality and value make this a must-visit for pastry lovers.
Dishes mentioned
- Pizza Rossa
- Pizza Bianca
Pizza Scrocchiarella con Rosmarino
This crunchy white pizza with rosemary is beautiful. They had a lot of these scrocchiarella pizzas — normal ones with rosemary, oil and salt. It's beautiful. Excellent. The classic crunchy white pizza you could eat a bucket of. Nothing to say, obviously.
Pizza con mortadella
This white pizza stuffed with mortadella was the last piece. The crust is perfectly cooked — look at that side crust. But the mortadella is just two slices, and honestly, the pizza is a bit tough, it doesn't give. I wouldn't make a white pizza stuffed with mortadella in advance like this. It should be cut and filled with mortadella on the spot. Obviously you can't keep up with that, but I liked other things from this bakery more. This one has the least sense because the pizza stayed a bit tough and the mortadella is scarce, even though I paid little. Let me pay a bit more and put an extra slice. So this one is a no.
Crostata di Visciole
Last but not least, a nice piece of crostata. I can already see it — the shortcrust pastry is the type I don't like, the one that's too crumbly. I like the pastry hard and crunchy. It's less crumbly than I thought, but it's one of those semi-soft pastries, not a crunchy one. The jam is good. The dough is a bit anemic, so I'd say it's a good crostata, nothing more.
