The story
At Da Poldo, a historic gastronomy and pizzeria on Rieti’s Piazza Cavour, the show often starts before the food arrives. Creator JustUs calls owner Poldo “a unique character worth visiting for the show,” and that charismatic presence pairs nicely with solid, affordable fare. The pizza is described as decent and the focaccia as light — standouts include the Pizza ai Fiori di Zucca Bianca con Acciughe and the Focaccia Ripiena di Mozzarella, Scaglie di Grana e Rucola, both earning a thumbs-up from the reviewer.
It’s the kind of old-school, counter-seating local spot where rustic simplicity meets genuine character. The prices are reasonable, and the experience leans more toward personality than polish — exactly what makes a place memorable. Whether you’re in it for the pizza or the performance, Da Poldo delivers a true slice of Rieti.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers rave about the sublime Pizza ai fiori di zucca bianca con acciughe, praising its delicate, briny balance. The overall vibe is one of quiet, masterful simplicity.
“First impression by touch: not bad, not bad. Maybe it's not very crunchy, but considering it's cold now... the structure of the pizza is not bad. The filling is very good, you can taste the zucchini flower, good, not bad. I'd say maybe hot out of the oven it would be different – this was one of the slices from the counter, maybe baked an hour ago. I had better memories from school days when the pizza at Poldo was number one, but it's still good. And just for the show from Poldo it's worth it.”
What creators say
1 creator has covered Da Poldo. Most active: JustUs
A historic gastronomy and pizzeria in Rieti's Piazza Cavour, famous for its owner Poldo – a unique character worth visiting for the show – serving decent pizza and light focaccia at affordable prices.
Dishes mentioned
Pizza ai Fiori di Zucca Bianca con Acciughe
First impression by touch: not bad, not bad. Maybe it's not very crunchy, but considering it's cold now... the structure of the pizza is not bad. The filling is very good, you can taste the zucchini flower, good, not bad. I'd say maybe hot out of the oven it would be different – this was one of the slices from the counter, maybe baked an hour ago. I had better memories from school days when the pizza at Poldo was number one, but it's still good. And just for the show from Poldo it's worth it.
Focaccia Ripiena di Mozzarella, Scaglie di Grana e Rucola
The little focaccia from Poldo: it's extremely light, not a drop of oil. For all the ladies who do sports and want to be in shape for swimsuit season, it's perfect. It's pleasant, I don't dislike it, because in the end it's not the kind of focaccia that sits heavy in your stomach.
