Tonight I am heading to the heart of Testaccio, one of the beloved by roman foodies neighborhoods; the appointment will be at Giulietta’s in Piazza dell’Emporio – a newborn from a coast of Romeo Chef&Baker by Cristina Bowerman and Fabio Spada.
A series of mobile blocks dangle beautifully from the hall’s ceiling, drawing playful volumes and lighting effects, changing with a single click on a tablet a mood according to the time slot and the audience. Every corner is well designated by a minimalist and elegant style, blending in perfectly with an impressive and scenic marble counter; two large wood-fired pizza ovens are rising from behind it. One cooks only Neapolitan and the other only Roman style pizza.
For those who enjoy outdoor evenings, Giulietta provides tables outside, right at the entrance overlooking the popular square which since always embraces the Testaccio’s night life and accomodates numerous film sets.
In a 2000-square meter restaurant of a unique and captivating design, they serve a variety of ‘fritti’ – a selection of typical italian deep fried delights, apetizers and the best pizza of both Roman and Neapolitan tradition. Rich menu will make your mouth water from the very first and to the last page while reading an evoking introduction to every single dish, promising to bare an extra artful and refined touch. Must-have: ‘mozzarella in carrozza’ (a deep fried mozzarella and white bread sandwich) with a crispy and firm breading, melty and fragrant ham & mozzarella filling; a regular on a roman table apetizer – ‘suppli’ (a cooked in a meat-tomato sauce and deep fried afterwards rise rissole) with a stretchy gooey milk cream heart, as required by the local tradition.
Most importantly, many can relieve their worry as to the choice of dough: Neapolitan or Roman style pizza?
The first, Neapolitan ‘soft crust’ pizza is known for its thin, thin layer of crispness to the crust, followed by an interior that is moist, poofy and cloud-like with good, stretchy chew, and plenty of flavor and with an extra pizza rind. Both the ingredients choice and the filling selection are under the supervision of the brothers Francesco and Salvatore Salvo, the owners of the well-known pizzeria in San Giorgio a Cremano outside Naples.
www.andreafedericiphoto.com
The Roman style pizza has a crunchy and thin crust instead, hence Marco Lungo and his staff focus on a thorough and careful research on a variety of flours and on picking genuine products to come up with numerous delicious options. Attention paid to raw materials is remarkable, they capture the flavor and, through carefully studied juxtaposition, manage to delight the palate and the senses, starting with a simple ‘Margherita’, optionally to be enriched with ‘mozzarella di bufala’ (a buffalo milk mozzarella) and ‘San Marzano’ tomato (plum tomato) and up to the most fancy pizza, like the unforgettable ‘Fregene’. Aside from a trait of being named after a famous local seaside resort, it is its stuffing that distinguishes ‘Fregene’: mussels, clams, julienned zucchini, basil and milk cream.
‘Porcini and truffle mushroom’ pizza will go well with the lovers of a strong and sharp savor; the truffle dominance is well-defined in the pairing, which holds the whole ensemble in equilibrium. When ‘no tomato sauce’ is demanded, they suggest a delicate and well-balanced ‘white mozzarella’ with zucchini flowers and anchovies.
Wine and beer list is another important point which has not been overlooked: it includes a small selection of famous wine blends, craft and draft beers.
Cristina Bowerman
Warm welcome along with the romance of an after dinner walk in the moonlight make it possible to savor the vowed by tourist guides Roma Sparita.
(You can find here also GLUTEN FREE pizza)
Open: everyday 19:30 – 23:30
www.andreafedericiphoto.com
