Il Secchio e l'Olivaro - Garbatella

About

Our Pizza is light and digestible thanks to a special leavening and cooking procedure. The 900gr. Dough is cooked inside handy made baking tries with a diameter of bout 50 cm. Our baking tries are placed directly on the wood oven embers with a temperature of approx 600/ 700c°. During the cooking phase, the dough is taken out of the oven at least three times in order to better check the baking and to add further ingredients. The pan weight, the oven's high temperature and the frequent checks during the preparation, makes the cooking procedure highly laborious and complicated. The final result is a big dimension Pizza, fluffy and fragrant. Our Bruschette are prepared with home made bread baked in the ancient oven of Vicolo della Renella, in Trastevere that is one of the oldest Roman quarters. The oven here is fired with hazelnut shells.

At a glance

• Verified listing
• Typical visit: about 1 hour