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Pizza place with Filipino Cook in Rome

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petuniafromhell Apr 21, 2010 11:34 AM

I friend went to Rome last year and had this awesome pizza. He doesn't remember the name or location of the place but he did mention that the pizza changed daily, the cook was Filipino and that the place was close to an excavation and an outside train line. Any ideas as to what place he was referring to?

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    zerlina RE: petuniafromhell Apr 21, 2010 12:16 PM

    Was it a pizza-by-the-slice place? Could the "outside train line" have been a tram line? If the answer is yes, it could have been the pizzeria on Via Florida, next to the Area Sacra at Largo Argentina in the historic center. I didn't know they had a Filipino cook, but many places in Rome now do.

    3 Replies
    1. re: zerlina
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      Hungry Celeste RE: zerlina Apr 21, 2010 12:18 PM

      I like this lil' pizza al taglio place. It's simple, small, and the offerings are usually fresh & tasty. In fact, I wish I had un'etto of the bresaola & rucola pizza right now.

      1. re: zerlina
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        petuniafromhell RE: zerlina Apr 21, 2010 12:34 PM

        Thanks! My friend remembered and that's the place he was talking about!

        1. re: zerlina
          mbfant RE: zerlina Apr 21, 2010 01:48 PM

          That's one of my faves!

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          petuniafromhell RE: petuniafromhell Jul 13, 2010 08:51 AM

          If you are going to Rome, you have to go to Pizza Florida...my friend was so right in suggesting this place as the best pizza ever...it was not the traditional roman pizza..instead it was thick, with a very crunchy bottom but very light and airy. The ingredients were so fresh and delicious. I highly recommend it.

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          1. re: petuniafromhell
            mbfant RE: petuniafromhell Jul 13, 2010 11:14 PM

            Actually, it is a very good (light and digestible) version of a very typical Roman pizza type. Evening sit-down pizzas served on a plate and eaten with knife and fork (at least to start) are traditionally thin-crusted, but equally Roman is the pizza al taglio, made in a pan and served during the day from storefronts like this one. It is sold by the slice, and the crust is thicker and yeasty.

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