La Locanda di Pietro – Rome – Italy Visit Review: 13.2

Not a tourist trap

- Roberto Cipolla

In general, always avoid restaurants near tourist centers. It means that the search was difficult when leaving the Vatican Museums. Push off the bold advances of catchy waiters, zigzag between invading terraces, catch your breath between two scents of burnt pizzas and industrial tomato sauce.

And then a facade that looks different, an elegant card, a discreet frame. Is this the exception that proves the rule?

La Locanda di Pietro                              Salle

In any case, the restaurant claims to make real pizzas with a dough that rests more than 48 hours, use quality flour, fresh food and superior olive oil. Let us convince.

The Calabrese pizza is really good, with a sweet tomato sauce, a dough with that subtle toasty smell that excites both the nostrils and salivates the taste buds, without the delirious garnishes that characterize the usual culinary disasters.

La Locanda di Pietro                     Pizza calabraise

The octopus salad was quite nasty, with a bad choice of potatoes, floury, so that the presentation was not very clear.

La Locanda di Pietro                  Salade de poulpe

And pasta quite honest.

La Locanda di Pietro             Fusilli champignons, ricotta

La Locanda di Pietro                                           Pâtes

With that, a 2014 Montepulciano open and fine.

Check to 70,50 euros for 2.