One of the best new boutique Pizzerie in Rome, 00100 has only been in business since last year, but already it has managed to achieve worldwide recognition for its originality, quality and innovation.
One of the best examples of a modern boutique pizzeria in Rome, 00100, is the latest creation from Stefano Callegari and Gabriele Gatti, the men behind Sforno Pizzeria just outside the centre. Named after its Testaccio area code and the grade of flour (’00) used to make the dough, 00100 is barely big enough to cater for more than ten customers, but what it lacks in size it makes up for in every other department.
First there’s the supplì, not content with the simple versions found in the majority of pizzerie, 00100 has created its own recipes based on traditional Roman dishes, there’s amatriciano, fig and proscuitto, frascati and porchetta and even on occasion Guinness and herring, all of which are utterly amazing.
Then there’s the pizza, served al taglio (by the slice), the flavours are equally ambitious, unique and delicious. Some of the more unusual toppings include pureed chickpea, Greenwich (blue Stilton and Port), tortollino (parmesan, mortadella and prosciutto) and AOP (garlic, olive oil, chill peppers). The dough is thicker, softer and spongier than the typical roman pizza, but it works for 00100’s pizzas, providing a solid base for the bold toppings.
Finally, there’s the invention that has people flocking to this tiny pizzeria from all over the city, called the trappizzini, 00100 describes it as a fusion between a pizza and tramezzino (Italian sandwiches). Simply a triangular piece of thick pizza bianca with a slit in the middle for the filling, the trappizzini was invented as a way to mix regional dishes such trippa alla Romana and coda alla vaccinara (oxtail stew) with pizza. One of the most innovative and delicious things you will eat in Rome, the trappizzini is a great way to sample the regional dishes of Rome and Lazio in small doses; the two fillings mentioned above are particularly good.
Not the cheapest place you will find for pizza al taglio in Rome, but certainly one of the best, prices range from €10-€25 per kg for pizza. Supplì and other fritti are €2, while the trappizzini is €3 for a small and €5 for a large.
Meal for two: €12
Address: 88 Via Giovanni Branca, Rome 00100
Website: 00100 Pizza
Open: Mon-Sun 12pm-11pm