70° award 2019
Sforno
pizzeria
Premium
stile:
Italiano
Siamo tra Cinecittà e Don Bosco, uno dei quartieri più densamente popolati della capitale, dove parcheggiare non è sempre facile. “Sforno-Pizza e vino”, così recita la scritta, è un locale storico che orbita nella galassia di Stefano Callegari. L’ambiente è semplice e risente un po’ del tempo trascorso. Anche con i tavoli pieni si riesce a parlare con il commensale. La scelta dei fritti è ampia; quella delle birre, recitata a voce, spazia dalle artigianali alle industriali; quella del vino lo è meno: bianco, due etichette, un Frascati e un Verdicchio, o rosso, un Chianti, da prendere anche al calice. La "cacio e pepe” è nello standard Callegari: cornicioni ben alveolati, croccanti e soffici allo stesso tempo; golosa la boscaiola con i funghi, buona salsiccia e cicoria. Servizio attento, garbato e molto familiare.
This establishment is located between Cinecittà and Don Bosco, one of the most densely populated areas of the capital, where parking is not always easy. “Sforno-Pizza e Vino”, as the menu recites, is a historic place which is now managed by Stefano Callegari. The interior is simple and the years gone by are evident; it’s a bit dated. The acoustics are fine; even when the restaurant is full you manage to speak with your dinner partners. There is a wide choice of fried dishes. The beer options are recited (no list) and space is given to both craft and industrial brands. The wine list is shorter: only two whites, a Frascati or a Verdicchio and one red, a Chianti which can also be ordered by the glass. The “cacio e pepe” is made according to Callegari’s standard: with nicely bubbled crusts, which are soft and crunchy at the same time. The boscaiola is tasty with mushrooms, good sausages and chicory. The service is attentive, courteous and very easy-going.
This establishment is located between Cinecittà and Don Bosco, one of the most densely populated areas of the capital, where parking is not always easy. “Sforno-Pizza e Vino”, as the menu recites, is a historic place which is now managed by Stefano Callegari. The interior is simple and the years gone by are evident; it’s a bit dated. The acoustics are fine; even when the restaurant is full you manage to speak with your dinner partners. There is a wide choice of fried dishes. The beer options are recited (no list) and space is given to both craft and industrial brands. The wine list is shorter: only two whites, a Frascati or a Verdicchio and one red, a Chianti which can also be ordered by the glass. The “cacio e pepe” is made according to Callegari’s standard: with nicely bubbled crusts, which are soft and crunchy at the same time. The boscaiola is tasty with mushrooms, good sausages and chicory. The service is attentive, courteous and very easy-going.
15/20
Via Statilio Ottato, 110/116, Roma, 00175 RM, Italia
distanza:
durata:
durata:
giorno di chiusura: mai
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
0671546118
Non presente
Di pregio (da 6 a 10)
no
aria climatizzata
pizza da asporto
animali ammessi
metodi di pagamento accettati:
