136° award 2019
Pro Loco Dol
pizzeria
Premium
stile:
Degustazione
Quartiere Centocelle, un’offerta culinaria basata sulla filiera corta: prodotti tipici laziali, frutto di artigiani dell’enogastronomia. Salumi e formaggi diventano gli ingredienti delle varie pizze. Gradevole la sala grande dove detta carattere il menu' come un quadro a parete. La cortesia e la competenza del personale rende l'atmosfera piacevole rilassata e conviviale, ma a locale pieno l’acustica lascia a desiderare. La pizza e' la padrona di casa, cotta in teglia in formo elettrico e servita su vassoio rettangolare in legno con lastra di vetro, tagliata in 8 pezzi ideale per due persone. L'impasto di farine bio ha una lievitazione fino a 48 ore. La pizza a base bianca e rossa, separata per tipologia e fascia di prezzo, mixabille per gusti ma non per tipo, si presenta alta e morbida nella sua totalita' e croccante nel bordo.
In the Centocelle district, you’ll find a cuisine from a small chain of establishments. The products used come from local artisans who specialize in food and wine typically from Lazio. Cold cuts and cheeses become the main ingredients of the various pizzas. The large dining area is pleasant and the menu painted on the wall gives it character. The courtesy and competence of the staff make the atmosphere pleasant, relaxed and convivial, but when the room is full the acoustics of the dining area leave something to be desired. The pizza is the mistress of the house, cooked in a pan in an electric oven. Served on a rectangular wooden tray with a glass plate, cut into 8 pieces, and ideal for two people. The dough is made with organic flour and is left to rise for 48 hours. The white and red based pizzas, separated by type and price range, can be made with more than one topping combination. The pizzas are all high and soft in the middle and crunchy on the edges.
In the Centocelle district, you’ll find a cuisine from a small chain of establishments. The products used come from local artisans who specialize in food and wine typically from Lazio. Cold cuts and cheeses become the main ingredients of the various pizzas. The large dining area is pleasant and the menu painted on the wall gives it character. The courtesy and competence of the staff make the atmosphere pleasant, relaxed and convivial, but when the room is full the acoustics of the dining area leave something to be desired. The pizza is the mistress of the house, cooked in a pan in an electric oven. Served on a rectangular wooden tray with a glass plate, cut into 8 pieces, and ideal for two people. The dough is made with organic flour and is left to rise for 48 hours. The white and red based pizzas, separated by type and price range, can be made with more than one topping combination. The pizzas are all high and soft in the middle and crunchy on the edges.
da 16 a 20
Simone Salvatori
Via Domenico Panaroli, 35, Roma, 00172 RM, Italia
distanza:
durata:
durata:
giorno di chiusura: Domenica
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
ad agosto -giorni da definire-
06 2430 0765
Eccellente (oltre 30)
Presente (fino a 5)
no
aria climatizzata
wifi gratuito
pizza da asporto
animali ammessi
metodi di pagamento accettati:
