Proloco Centocelle

"Pro Loco DOL, a favorite among the restaurant-industry crowd and neighbors alike, may be a 30-minute cab ride from central Rome, but it's worth the trek for its thoughtfully prepared cuisine, which is made from ingredients from small producers all over Lazio. There are meat-and-cheese plates, pastas, and mains, as well as pizzas made from organic flour and dough that was fermented for 48 hours. Try the pizza in teglia (cooked in a sheet pan) with two different toppings, one on each half, like buffalo mozzarella, potato, and rosemary." - Maresa Manara, Katie Parla

"Tell us about your first impressions when you arrived. At the entrance of Pro Loco DOL is a deli and dried goods shop specializing in cheese, cured meats, legumes, pasta, and other products from Lazio (the region of which Rome is the capital) to take away. You can also get the cheeses and cured meats served in the dining room, which has sea-green walls and a huge chalkboard listing touting the day's menu. What was the crowd like? People who work in Rome's food industry absolutely love Pro Loco DOL, as do the folks who live in the surrounding Centocelle district. What should we be drinking? There are a handful of local craft beers on the menu, as well as many affordably priced wines from all over Italy. The are also plenty of Cesanese-based reds and Trebbiano-based whites from Lazio, which pair well with the dishes made from the region's ingredients. Main event: the food. Give us the lowdown—especially what not to miss. Pro Loco DOL may be a 30-minute cab ride from central Rome, but it's worth the trek its thoughtfully prepared cuisine, which is made from ingredients from small producers all over Lazio. There are meat-and-cheese plates, pastas, and mains, as well as pizzas made from organic flour and dough that was fermented for 48 hours. Try the pizza in teglia (cooked in a sheet pan) with two different toppings, one on each half, like buffalo mozzarella, potato, and rosemary or pancetta, apples, and onions. And how did the front-of-house folks treat you? If you decide to delve into the pastas and mains, fear not: the knowledgeable staff will suggest how best to fit a pizza into the scheme of your meal. You never leave 20% tip in Rome but if the service was good—and it will be—a few euros a head is always appreciated. What’s the real-real on why we’re coming here? This is a great option for anyone who wants to get out of the center of town and explore a neighborhood with a character all its own. It's a casual place—perfect for handle small groups and families." - Katie Parla

"DOL, short for “di origine laziale,” celebrates the specialties from the region of Lazio (of which Rome is the capital). Proprietor Vincenzo Mancino has grown his locavore business from a single deli into several branches serving a full menu built completely from local ingredients. Over the past half dozen years, pizzaiolo Simone Salvatori has perfected the pizza at the Centocelle location, making the dough from organic flour and baking it in a pan in an electric oven. Toppings put products from Lazio on full display, including produce, cheeses, and cured meats." - Katie Parla

Stanley heads to Centocelle where he visits a deli responsible for rehabilitating the area's mediocre reputation for food, by bringing meat, cheese, and other items from the Lazio region for its neighbors to enjoy at fair prices.