Pizzeria della Grondaia
Lit wood-fired oven, a pizza baking beside the flames
Rione Monti · Roma

The oven is lit. All that's missing is you.

48-hour dough, a wood oven at 450 degrees, Naples-style fried bites and beer on tap. Inside the alley, a short walk from the Forums.

Hours: Tuesday–Thursday 19:00–23:30; Friday 19:00–00:00; Saturday 12:30–15:30 · 19:00–00:00; Sunday 12:30–15:30 · 19:00–23:00; Closed on Mondays

Margherita, Marinara, Capricciosa, Diavola, Quattro formaggi, Calzone, Crocchè, Olive ascolane, Babà
Red-mosaic wood-fired oven, its mouth glowing
Margherita
The pizzeria

One oven, a marble counter and plenty of patience.

Every morning Ciro kneads by hand and lets the dough rise for two days. In the evening the wood oven reaches 450 degrees: the pizza comes out soft, with a tall, airy crust, just like in Naples.

“Good pizza is made by time, not by hurry.”

Ciro, al forno (personaggio di fantasia)

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The house pizza

Margherita, nothing more.

San Marzano tomato, Agerola fiordilatte, basil and extra-virgin olive oil. The pizza every pizzeria is judged by: try it before the others.

Go to the menu

By the numbers

The pizzeria in four numbers.

4.6out of 5 on Google1,240 reviews
48hours of proofing
450degrees in the wood oven
90seconds in the oven
From the oven

The oven, the counter and what reaches the table.

Lit wood-fired oven, a pizza baking beside the flamesRed-mosaic wood-fired oven, its mouth glowingWarm dining room with laid tables and soft lightsCapricciosaCrocchè di patate

A table by the oven?

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