Margherita DOP
$14San Marzano tomato, fior di latte, basil, olive oil
Open Tonight Until 11 PM
Good Dough Takes Forty‑Eight Hours. We Wait.
Neapolitan pizza from the oven Nonna Rosa lit in 1974, two streets back from the river in Trastevere. A queue out the door by eight, and worth it.
- 1974
- Same Oven Since
- 48h
- Every Dough Proves
- 12
- Pizzas On The Board
The Menu
Wood-Fired, Every Night
Dough proved for forty-eight hours, San Marzano tomatoes, and an oven you can see from every table.
Margherita DOP
San Marzano, fior di latte, basil
$14
Bufala e Rucola
Buffalo mozzarella, rocket, shaved parmesan
$19
Ortolana
Roast vegetables, cherry tomatoes, oregano
$17
Diavola
$17Spicy salame, chilli honey, mozzarella, oregano
Tonight’s Pick
Marinara
$12Tomato, garlic, oregano, no cheese
Vegan
Quattro Formaggi
$18Gorgonzola, taleggio, parmesan, mozzarella
Vegetarian
Bufala e Pistacchio
$19Buffalo mozzarella, pistachio pesto, lemon zest
Vegetarian
Salsiccia e Friarielli
$18Fennel sausage, broccoli rabe, smoked provola
Kitchen open until 11 PM. A dot marks tonight’s pick. Tell us about allergies and we will walk you through it.
The Room
A Full House, Most Nights
Forty covers, one oven, and a bar that stays open after the kitchen closes.
Checking Tonight
Find Us
Two Streets Back From The River
Under the green awning on Vicolo del Cinque. The nearest tram stop is Belli, four minutes on foot, and the cobbles are worth the walk.
- Monday
- Closed
- Tuesday
- 5 PM – 11 PM
- Wednesday
- 5 PM – 11 PM
- Thursday
- 5 PM – 11 PM
- Friday
- 12 PM – 11:30 PM
- Saturday
- 12 PM – 11:30 PM
- Sunday
- 12 PM – 10 PM
The kitchen closes half an hour before the door.
Vicolo del Cinque 34
00153 Roma
Step-free entrance. Two accessible tables, book them by phone.
Reservations
Book Your Table
Pick a night and we will hold the table for fifteen minutes past your time. The kitchen closes at eleven, the bar rather later.
- Tables released thirty days ahead
- Parties up to six online, larger groups by phone
- Free to cancel until two hours before
- Step-free access from the street
Your Table
Six Tables Left TonightHow Many Of You?
Which Night?
Pick A Night First
Our Story
Three Generations, One Oven.
Nonna Rosa lit this oven in 1974 with a sack of flour and a rented room off the vicolo. It has not gone out since, and the dough recipe has not changed a word.
- 48h
- Dough Proved
- 40
- Covers A Night
- 9
- In The Kitchen
- 52
- Years Serving
412 Reviews On Platforms We Do Not Own
Nobody Here Wrote Any Of These
Every one is on a platform we do not control, which is exactly why we are showing you the four-star one as well.
Google
“Best margherita south of the river and I will argue about it. The crust has actual char on it, not that pale supermarket nonsense.”
OpenTable
“Booked for eight on a Saturday expecting chaos. Sat down at ten past, plates out by half.”
Google
“They sent a whole separate gluten-free menu over before we came. My daughter cried a bit.”
TripAdvisor
“Three stars, and only because it is genuinely too loud to talk on a Friday. The food is a five. Go on a Tuesday and it is perfect.”
Google
“We turned up with a pram and a toddler and nobody sighed. That is rarer than good pizza.”
Google
“The dough is a forty-eight hour ferment and you can taste every hour of it.”
Good To Know
Before You Come In
Allergens, big tables, and whether you need to book. If it is not here, call us.
