Seven years have already passed since he opened the first store in Pinsa Re in Rome, right here in the African neighborhood, close to Salaria and a stone's throw from Villa Ada. Now there are 4 stores in the capital and one abroad, a sign that the format has been successful. At the base of everything is the grip, which unlike normal pizza has an oval shape and is smaller, with a dough made with a mix of selected flours and left to rise at least 48 hours.
The menu is quite wide, with mostly traditional flavors, but if you want you can compose your own grip to taste. For our break we tasted a pleasant daisy and a delicious cheese and pepper, with a soft and digestible dough. On the fried front you can do better: the butter and parmesan supplì we chose was crispy yes but a little greasy and weak in flavor. To drink some bottled beer, carbonated drinks and water.
Pinsa Re: environment
The restaurant consists of a single, small room, with the counter showing the ready-made pints and the laboratory where they are cooked on the bottom. A few shelves on the walls and on the window overlooking the street is the only support for those who want to stop and eat, otherwise you can pack everything up and take it away.
Service: Informal and courteous.
Pinsa Re, Viale Somalia, 47 African Quarter - Rome. Telephone 06/86219884
Review taken from “Il Saporario - Rome"Of The Black Sheep Publisher.