The story
Ripiena 2.0 is Max's evolution of classic Roman stuffed pizza, located near Via del Viminale. With a 4.7 rating, this takeout-friendly spot uses semi-whole wheat flour for a rustic flavor and remarkable crunch that lasts even after 20 minutes on the counter. It’s a casual neighborhood favorite with no reservations.
Food reviewer Franchino Er Criminale gave it a perfect 10/10, calling it “a different but equally excellent product” compared to Gianni al Mattone. Standout specials include pastrami, chicken salad (Insalata di Pollo), and porchetta and potato (Porchetta e Patate). Prices range from €20 to €23 per kilogram for both classics and specials—fair for the quality.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 10 dish mentions say about the food
Reviewers rave about Ripiena 2.0’s pastrami, calling it a tender, smoky triumph. The overall vibe is warm and indulgent, with comfort food executed with precision.
“The pastrami is vacuum-packed quality, you can't expect fresh pastrami here because it would release too much liquid and wet the pizza. On top there's mustard, pastrami, mixed greens, pickles, and mayonnaise. The breading stays crunchy. It's a great combination.”
What creators say
1 creator has covered Ripiena 2.0. Most active: Franchino Er Criminale
Ripiena 2.0 is Max's evolution of the classic Roman stuffed pizza, using semi-whole wheat flour for a more rustic flavor and maintaining incredible crunch even after 20 minutes on the counter. The pastrami, chicken salad, and porchetta and potato are standout specials, and the prices (€20-23/kg for classics and specials) are fair for the quality. I give it a 10/10, same as Gianni al Mattone, because it's a different but equally excellent product.
Dishes mentioned
Insalata di Pollo
This pizza has a strip of mayonnaise, then shredded chicken, then mixed greens and a pinch of salt. The breading is extremely crunchy even after 20 minutes on the counter. The chicken is shredded, not a mushy mess like the old-school 80s versions. I see a lot of greens, but it's balanced — that's my idea of chicken salad pizza.
Pastrami
The pastrami is vacuum-packed quality, you can't expect fresh pastrami here because it would release too much liquid and wet the pizza. On top there's mustard, pastrami, mixed greens, pickles, and mayonnaise. The breading stays crunchy. It's a great combination.
Porchetta e Patate
The porchetta is sliced thin, which I usually don't like, but inside the pizza it works. The potato is boiled and mashed with just oil and salt. The moist potato binds with the porchetta, which is dry. The bite is buttery and full. Mamma mia, how good it is.
Cicoria e Salsiccia
The chicory and sausage pizza. The vegetable releases some moisture, so the breading gets a bit soft, but it still has crunch underneath. The flavor is great.
Salsa Tonnata
This one has tuna sauce underneath and mixed greens. The breading is absolutely crunchy. The difference between a ripiena made on a paddle and one made in a tray is clear — this is different, but good.
