Romualdo Rizzuti
Pizza
For Romualdo Rizzuti, pizza means water, flour and passion. A love affair that
started when he was a boy.
Attentive, curious, and resolute from a very young age, Romualdo tried,
failed, and perfected the art of dough making, soon carving out his own place
in the regional and national pizza scene. Romualdo's pizza is characterised
by a high, golden crust, which encloses mozzarella, tomatoes and a host of
tasty Italian delicacies.
His dough is made from type 0 soft wheat flour with live wheat germs and
10% wholemeal flour, which is why his pizza is tastier, has a unique colour
and is very special. This is followed by 30 hours of leavening at a controlled
temperature to produce a soft and digestible dough. The shop's specialities
include the classic Margherita, Napoli and Capricciosa, seasonal favourites
such as the ever-present sausage and friarielli, and cooked ham and truffle.
Besides pizza, the shop couldn't leave out the traditional fried pizza and
fragrant panuozzi. The secret of Romualdo's panuozzo? A second stage in
the oven after it has been filled, immediately before serving. Warm and
irresistible!
failed, and perfected the art of dough making, soon carving out his own place
in the regional and national pizza scene. Romualdo's pizza is characterised
by a high, golden crust, which encloses mozzarella, tomatoes and a host of
tasty Italian delicacies.
His dough is made from type 0 soft wheat flour with live wheat germs and
10% wholemeal flour, which is why his pizza is tastier, has a unique colour
and is very special. This is followed by 30 hours of leavening at a controlled
temperature to produce a soft and digestible dough. The shop's specialities
include the classic Margherita, Napoli and Capricciosa, seasonal favourites
such as the ever-present sausage and friarielli, and cooked ham and truffle.
Besides pizza, the shop couldn't leave out the traditional fried pizza and
fragrant panuozzi. The secret of Romualdo's panuozzo? A second stage in
the oven after it has been filled, immediately before serving. Warm and
irresistible!
find out more...
Attentive, curious, and resolute from a very young age, Romualdo tried,
failed, and perfected the art of dough making, soon carving out his own place
in the regional and national pizza scene. Romualdo's pizza is characterised
by a high, golden crust, which encloses mozzarella, tomatoes and a host of
tasty Italian delicacies.
His dough is made from type 0 soft wheat flour with live wheat germs and
10% wholemeal flour, which is why his pizza is tastier, has a unique colour
and is very special. This is followed by 30 hours of leavening at a controlled
temperature to produce a soft and digestible dough. The shop's specialities
include the classic Margherita, Napoli and Capricciosa, seasonal favourites
such as the ever-present sausage and friarielli, and cooked ham and truffle.
Besides pizza, the shop couldn't leave out the traditional fried pizza and
fragrant panuozzi. The secret of Romualdo's panuozzo? A second stage in
the oven after it has been filled, immediately before serving. Warm and
irresistible!
failed, and perfected the art of dough making, soon carving out his own place
in the regional and national pizza scene. Romualdo's pizza is characterised
by a high, golden crust, which encloses mozzarella, tomatoes and a host of
tasty Italian delicacies.
His dough is made from type 0 soft wheat flour with live wheat germs and
10% wholemeal flour, which is why his pizza is tastier, has a unique colour
and is very special. This is followed by 30 hours of leavening at a controlled
temperature to produce a soft and digestible dough. The shop's specialities
include the classic Margherita, Napoli and Capricciosa, seasonal favourites
such as the ever-present sausage and friarielli, and cooked ham and truffle.
Besides pizza, the shop couldn't leave out the traditional fried pizza and
fragrant panuozzi. The secret of Romualdo's panuozzo? A second stage in
the oven after it has been filled, immediately before serving. Warm and
irresistible!
the shop
