The story
V300 in Torino positions itself as an authentic Roman-style pizza al taglio spot, but creator Franchino Er Criminale finds the execution uneven. He calls the potato and guanciale slice “good,” while the red pizza with cheese is “poor” and the supplì merely “average.” Despite heavy promotion from food bloggers, the Roman promise isn’t fully delivered here.
If you go, the potato-and-guanciale slice is the strongest bet—Franchino’s only clear endorsement. The menu also includes a pizza ripiena di cicoria, though the review doesn’t weigh in on it. For now, stick with the potato and guanciale; the rest may not live up to the billing.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the supplì, a perfectly fried rice ball with a molten center, while the overall vibe is one of rustic, unpretentious Roman comfort that feels like a warm embrace.
“The supplì has a thin breading, a bit over-fried — the frying is a bit dark. The mozzarella stretches, the sauce inside is nice and red. But I think it's not mozzarella, it's cheese, and the breading comes off a bit. The rice is al dente. I'd give it a pass, it's honest, but not something I'd travel from Orbassano for.”
What creators say
1 creator has covered V300. Most active: Franchino Er Criminale
V300 is a place that claims to make true Roman-style pizza in a tray, but the quality is mixed — the potato and guanciale pizza is good, but the red pizza with cheese is poor, and the supplì is average. It's been promoted by food bloggers.
Dishes mentioned
Supplì
The supplì has a thin breading, a bit over-fried — the frying is a bit dark. The mozzarella stretches, the sauce inside is nice and red. But I think it's not mozzarella, it's cheese, and the breading comes off a bit. The rice is al dente. I'd give it a pass, it's honest, but not something I'd travel from Orbassano for.
Pizza con Patate e Guanciale
This one with potatoes and guanciale looks good — the baking seems decent, there's a crust, the guanciale is sliced very thin and well cooked. The dough is a bit powdery but overall not bad. The baking is good, the ingredients are well cooked, they blend well together. I'd give it a 7.
Pizza Rossa con Formaggio
This red pizza with cheese is the opposite of the potato one — it's leavened with alveoli, but it's more puffy and bready. The mozzarella is not convincing. If you do a long leavening, it shouldn't be bready, it should still be pizza, but this is heavy and doughy, and the cheese on top doesn't help. I'd give it a 5.
Pizza Ripiena di Cicoria
This is a third style — a thin, crispy pizza filled with sautéed chicory. The chicory is well cooked but a bit bland, it could use a pinch more salt. The result is pleasant, nothing special but nothing bad either. It doesn't make your eyes roll back, but it's not bad.
