The story
Clove is Amalia Costantini’s new pizza-by-the-slice project in Prati, and it’s already making a strong impression. The contemporary dough earns high marks—crunchy, airy, and light—while the toppings are mostly excellent. Creator Giuliacrossbow praised the Polpette Croccanti di Carne e Olive and the Capocollo di Martina Franca with stracciatella, among others.
But not every slice hits. Giuliacrossbow noted that stracciatella is overused across the menu, and the Gambero Rosso di Mazara del Vallo pizza “completely failed to deliver on its star ingredient.” Still, with a 4.7 rating and a sleek, casual setup, Clove is a serious new contender for Roman pizza lovers.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
At Clove, the crispy meat and olive polpette steals the show, earning raves for its bold, rustic flavor. Reviewers describe the overall vibe as warm, comforting, and deeply satisfying.
“These are like Ascoli olives but next level. The minced meat is very soft inside, moist and tender, with a real olive piece inside. The olive mayonnaise on the bottom is very light and refreshing — I usually hate olive pâté because it sits heavy on my stomach, but this one just has a hint of olive at the end. Delicious.”
What creators say
1 creator has covered Clove. Most active: Giuliacrossbow
Clove is Amalia Costantini's new pizza-by-the-slice project in Prati, Rome, with an incredible contemporary dough that's crunchy, airy and light — the toppings are mostly excellent, though the stracciatella is overused and the Mazara shrimp pizza completely failed to deliver on its star ingredient.
Dishes mentioned
Polpette Croccanti di Carne e Olive
These are like Ascoli olives but next level. The minced meat is very soft inside, moist and tender, with a real olive piece inside. The olive mayonnaise on the bottom is very light and refreshing — I usually hate olive pâté because it sits heavy on my stomach, but this one just has a hint of olive at the end. Delicious.
Capocollo di Martina Franca, Stracciatella e Oliva da Giasca
The capocollo is sliced like a translucent veil — you can see through it in the video. The quality of the cured meat is excellent, hard to find at this level in supermarkets. The stracciatella is delicate, not too creamy, which is good because it doesn't overpower the capocollo. The dough is wonderful — it reminds me a bit of Masanielli's. It's not extremely melt-in-your-mouth, you chew it more, but it's fresh, crunchy, airy, and very light despite the stracciatella. You could eat this pizza on its own.
Zucchine alla Scapece, Julienne di Carote Arrosto e Humus di Ceci
This one is even better than the capocollo one. The zucchini alla scapece are fried but fresh because of the mint — very refreshing and summery. The pairing with the chickpea hummus is perfect. The dough survives on its own, but the hummus adds a softness that works beautifully with the crunchy crust. Light, soft. The only issue is that the julienned carrots and zucchini came off in one bite because they got tangled like shoelaces — maybe something to review.
Gambero Rosso di Mazara del Vallo, Avocado, Frutto della Passione, Lime e Pepe Rosa
I love Mazara red shrimp, but I couldn't taste the shrimp at all. The guacamole with passion fruit is very acidic and refreshing, pleasant, but the shrimp — which should be the star — is completely absent. I took two bites and finished it without ever tasting the shrimp. It's a shame because the product is so good it should be highlighted, not covered by other ingredients. The dough is still incredible, perfect. But this pizza is a no for me.
Prosciutto di Parma 30 Mesi San Giacomo e Stracciatella
The prosciutto is excellent — 30 months aged, very dry, melt-in-your-mouth. But I think there's an overuse of stracciatella here. This pizza would work perfectly even without it because the prosciutto already speaks for itself — the shine, the quality. Adding a fatty component like stracciatella is unnecessary in my opinion. It's a personal preference, not a mistake, but I'd skip the stracciatella on this one.
