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4.2
79
Recommendations
"You should stay here for the pizza—or as they call it pinsa—a sort of oblong slab of dough with a raised rim. The dough is leavened for 48 hours and they use quality toppings. The service is friendly and efficient."
on Pinsa romana
"La Pratolina is considered one of the first pinserie to offer this dish to the capital, they are making their pinsa in a wood-fired oven to obtain a beautiful toasted aroma. Ingredients in pinsas are of excellent quality, with particular attention to the vegetables in season."
on Pinsa romana
"La Pratolina is a must, one of the first places that successfully experiment with the Pinsa format."
on Pinsa romana
"Be sure to visit La Pratolina: it doesn’t get much more Roman than this. They don’t serve pizza, but pinsa: a Roman-style, oval-shaped pizza with a thicker dough that is a bit more digestible than classic pizza due to its lightness. My favorite is the Burratissima, with fresh tomatoes, rocket, and burrata from Puglia."
on Pinsa romana
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