Romualdo Rizzuti

Pizza

For Romualdo Rizzuti, pizza means water, flour and passion. A love affair that started when he was a boy.

Attentive, curious, and resolute from a very young age, Romualdo tried, failed, and perfected the art of dough making, soon carving out his own place in the regional and national pizza scene. Romualdo's pizza is characterised by a high, golden crust, which encloses mozzarella, tomatoes and a host of tasty Italian delicacies.

His dough is made from type 0 soft wheat flour with live wheat germs and 10% wholemeal flour, which is why his pizza is tastier, has a unique colour and is very special. This is followed by 30 hours of leavening at a controlled temperature to produce a soft and digestible dough. The shop's specialities include the classic Margherita, Napoli and Capricciosa, seasonal favourites such as the ever-present sausage and friarielli, and cooked ham and truffle.

Besides pizza, the shop couldn't leave out the traditional fried pizza and fragrant panuozzi. The secret of Romualdo's panuozzo? A second stage in the oven after it has been filled, immediately before serving.

Warm and irresistible!

find out more...

Attentive, curious, and resolute from a very young age, Romualdo tried, failed, and perfected the art of dough making, soon carving out his own place in the regional and national pizza scene. Romualdo's pizza is characterised by a high, golden crust, which encloses mozzarella, tomatoes and a host of tasty Italian delicacies.

His dough is made from type 0 soft wheat flour with live wheat germs and 10% wholemeal flour, which is why his pizza is tastier, has a unique colour and is very special. This is followed by 30 hours of leavening at a controlled temperature to produce a soft and digestible dough. The shop's specialities include the classic Margherita, Napoli and Capricciosa, seasonal favourites such as the ever-present sausage and friarielli, and cooked ham and truffle.

Besides pizza, the shop couldn't leave out the traditional fried pizza and fragrant panuozzi. The secret of Romualdo's panuozzo? A second stage in the oven after it has been filled, immediately before serving.

Warm and irresistible!