Everything I Ate During a Long Weekend in Rome
…d, and super authentic. There’s all the classics, and a great range of new combinations to try (I’d highly recommend their ‘Puglia’ pizza, which is topped with yellow datterini tomatoes, capocollo, burrata from Puglia, pitted olives and crumbled tarallo). There’s even an open-plan kitchen, with a vast, proper wood-fired pizza oven at the centre. This activity definitely adds to the energy of the restaurant, and it really makes you appreciate the…