"Start with the Roman essentials, the fried stuff. The deep fried zucchini flowers stuffed with mozzarella from Amalfi and anchovies from Sicily are light and crisp, as are the tempura-style fried vegetables. The pizza bases have been created by Pierluigi Roscioli, with a focus on using the very best organic ingredients from around Italy. Pizzas come out of the wood-fire oven golden and crispy, thanks to a base made up of organic dough, Roman water (it’s a thing, apparently), and olive oil from Tuscany. The menu is divided into “red pizzas” and “white pizzas”, depending on whether you like a base with tomato or without. Both embrace the classic toppings, such as mushrooms, parma ham, or four cheese. A separate section, called "Flour Mountain" showcases original inventions like the Scozzese e Bufala, with smoked Scottish salmon from Loch Fyne, fennel, rocket, and shredded buffalo mozzarella. There’s also a selection of focaccia, bruschetta, and crostini." - Maresa Manara, Katie Parla
