The story
Officine Bartolini’s reputation in Perugia takes a hit from one recent critique. The pizza restaurant, located on Via Settevalli, draws mixed signals: while it holds a high average rating, the only creator review on file—from the channel JustUs—is decidedly negative. The reviewer stopped by expecting street-food excellence but left underwhelmed, specifically calling out the carbonara and amatriciana pizzas.
According to JustUs, the dough came out chewy and the toppings were “unsuccessful,” failing to live up to the positive reviews they had seen online. The pizzas, which riff on classic Roman pasta dishes, simply didn’t deliver the expected flavor or texture. For fans of inventive Roman-style pizza, this perhaps suggests ordering with caution—or sticking to more straightforward pies if you visit.
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 pizza alla carbonara, calling it a must-try, and the overall vibe is one of rustic, satisfying comfort that feels both artisanal and welcoming.
“The carbonara pizza has a cooking issue: the dough is chewy because it wasn't pre-baked enough. You only taste the egg, not the guanciale, and the pecorino is too salty. It didn't excite me at all.”
What creators say
1 creator has covered Officine Bartolini. Most active: JustUs
Officine Bartolini was a disappointment: the carbonara and amatriciana pizzas had chewy dough and unsuccessful toppings, not living up to the positive reviews.
Dishes mentioned
Pizza alla Carbonara
The carbonara pizza has a cooking issue: the dough is chewy because it wasn't pre-baked enough. You only taste the egg, not the guanciale, and the pecorino is too salty. It didn't excite me at all.
Pizza all'Amatriciana
The amatriciana pizza is not a real amatriciana. They put raw cherry tomatoes and parsley, you can't taste the guanciale, and there's too much pecorino. The dough is also chewy. Disappointing.
