La Pizza Tonda Romana

Italian specialty 

Yes, pizza is not just pizza - one detail that many people fail to realize is that the popular Italian speciality is very diverse. The processes that take place in the various doughs of the different pizza styles are quite complex.

Our favorite is not the one that everyone knows by name from Napoli, but the round (“Tonda”) pizza from Rome (“Romana”). Due to the cold fermentation and the resulting longer fermentation process, a more complex flavor development and better digestibility can be achieved.

The Tonda Romana is known for its wafer-thin crust and traditional baking technique. In contrast to the Neapolitan pizza, which impresses with its simple but delicious topping of juicy tomatoes, melt-in-the-mouth mozzarella, fresh basil and a touch of olive oil, the Tonda Romana is a true taste revelation. 

With its crispy, thin base, it invites you to choose from a variety of toppings: tender, thinly sliced meat, exquisite cheeses other than the classic mozzarella and fresh, seasonal vegetables - perfectly balanced to make every bite an experience. Here, high-quality ingredients meet artisanal precision in baking to create a harmonious composition of flavors that will delight you.