The story
In Roseto degli Abruzzi, Pizzeria Impastatori Pompetti has earned a 4.4-star reputation for what Where The Foodies Go calls “an extraordinary tasting experience.” The creator praises the spot’s innovative pizzas, excellent cocktails and beers, and impeccable desserts, deeming it a must-visit for pizza lovers. The menu delivers on that promise with creative twists: a Bombolone alla Carbonara, a Pizza Fritta topped with dehydrated tomato, basil, and burrata, and the Margherita Golden Padellino.
The chef’s ambition shines through dishes like the Pizza al Lievito Madre with marine plankton and shrimp, and a Pizza al Vapore layered with porchetta and arrosticino. For dessert, there’s a Panettone ai Tre Cioccolati and a Dolce al Pistacchio. It’s a place that balances tradition with invention, earning its status as a local spot that’s also thoroughly Instagrammable.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
At Pizzeria Impastatori Pompetti, the Dolce al pistacchio steals the show, earning rapturous praise for its rich, nutty finish. The overall vibe is one of warm, unpretentious satisfaction, where every bite feels like a genuine celebration of Italian comfort.
“This is my favorite — it's illegal, incredible. A shortcrust pastry with hazelnut jam, sparkling chocolate, and a cocoa sauce with salted grain and white Gianluca. It gives you the illusion of degreasing after all that porchetta butter. Pure enjoyment.”
What creators say
1 creator has covered Pizzeria Impastatori Pompetti. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Le migliori Pizzerie D'Abruzzo - Ep. 1: Pizzeria Impastatori Pompetti · @ 0:00
Pizzeria Impastatori Pompetti in Roseto degli Abruzzi offers an extraordinary tasting experience with innovative pizzas, excellent cocktails and beers, and impeccable desserts — a must-visit for pizza lovers.
Dishes mentioned
Bombolone alla Carbonara
This bombolone is filled with a completely liquid carbonara cream of pecorino and guanciale, with pulled chicken, salsa rossa, puffed potatoes, and freshly made mayonnaise. I dribbled like a baby because the filling is so runny. Super super good. The only downside is you can see it on my beard — it's a bit messy. The chicken cooking base tastes just like Sunday roast chicken, really flavorful. I also love that they thought about the crunchy part with the puffed potatoes.
Pizza Fritta Pomodoro Disidratato Basilico Disidratato e Burrata
This is one of the most famous pizzas here: fried pizza with dehydrated tomato, dehydrated basil, and burrata. It's essentially a Margherita, but the opening is perfect and very dry. The fact that they rehydrate the powders at the last second means you get all the concentrated aromas — they release when you rehydrate any dried ingredient. The creaminess of the burrata completes this fantastic bite.
Margherita Golden Padellino
This is the Margherita Golden padellino, which reminds me of the aromas and texture of a pizza from the forno — the school bakery. It's exactly like the little pizza you'd get when you skipped school. This one is the pizza del forno for the King of England — so soft, and the tip is just like that. It's part of the 'Margherite Rurali' section on the menu, where you can taste different takes on the Margherita.
Pizza al Lievito Madre con Plankton Marino e Gamberi
This pizza uses sourdough with marine plankton and purified seawater for a different salinity, topped with blue shrimp, red shrimp, violet shrimp, and langoustines, then gin misticanza, burrata, and a mayonnaise made from shrimp heads. The aroma is exactly like the morning at the beach at 8:30. At the level of the crust, I was expecting a stronger sea flavor, but despite the plankton in the dough, it's very delicate — truly a plastic pizza. The red shrimp is much sweeter than the blue one, less sea, more sugar. The plankton dough is spectacular — on its own it tastes of the sea. The pink shrimp here is incredible poetry: the shrimp blends with the dairy and the dairy blends with the shrimp, they're so well married you don't know where you are.
Pizza al Vapore con Porchetta e Arrosticino
This steamed pizza has two sides: on one side, porchetta cooked at low temperature with mustard mayonnaise and pork popcorn — the proteins are paid for. On the other side, arrosticino with spices, smoked yogurt, and pecorino. On top there's a blend of cocoa bean, vanilla, pepper, and edible gold. The porchetta is cut thin, nice and moist — while I talk, it sweats into the hot pizza, and the popcorn is crunchy. The arrosticino, as we've said a thousand times, must be eaten hot — it cooled down a bit because we're YouTubers, so it loses something. The crust is very soft, the spices work well, and the cocoa-vanilla-pepper mix gives a really interesting complexity of flavors.
