La pizza di Pier Daniele Seu

Marco Quintili‘s shop

The pizza

La_pizza

For Marco Quintili, pizza is experimentation, taste, and lightness. In his shop, the proposals range from classic and signature pizzas to perfectly golden and crisp fried delicacies.

Born in the province of Caserta, Marco Quintili became passionate about the art of baking from a very young age, immediately understanding the importance of research and experimentation to perfect his recipes. In 2017 he opened his first pizzeria in Rome and was instantly recognized with noteworthy awards. To date, Marco teaches his advanced techniques to students all throughout Europe and continuously creates new and innovative recipes with state-of-the-art equipment.

In the shop, Marco Quintili aims to select his raw materials based on their seasonality and divides his proposal between both classic and signature pizzas and fried dishes. For the latter, he leaves room for creativity and enjoys mixing the flavors and traditions of several regions, particularly Campania and Lazio. If among the fried dishes the innovative croquettes catch your eye, among the pizzas it is impossible to resist the now-famous “Amatriciana in flames”, prepared with San Marzano DOP tomato strips, cacio, Tasmanian pepper cuvée, buffalo mozzarella, and wild pork bacon from Lucano. At the table, the pizza is “lit” with a flammable liquid made by Marco Quintili himself: the bacon catches on fire, melting the fat and creating an explosion of taste and crispiness.

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Born in the province of Caserta, Marco Quintili became passionate about the art of baking from a very young age, immediately understanding the importance of research and experimentation to perfect his recipes. In 2017 he opened his first pizzeria in Rome and was instantly recognized with noteworthy awards. To date, Marco teaches his advanced techniques to students all throughout Europe and continuously creates new and innovative recipes with state-of-the-art equipment.

In the shop, Marco Quintili aims to select his raw materials based on their seasonality and divides his proposal between both classic and signature pizzas and fried dishes. For the latter, he leaves room for creativity and enjoys mixing the flavors and traditions of several regions, particularly Campania and Lazio. If among the fried dishes the innovative croquettes catch your eye, among the pizzas it is impossible to resist the now-famous “Amatriciana in flames”, prepared with San Marzano DOP tomato strips, cacio, Tasmanian pepper cuvée, buffalo mozzarella, and wild pork bacon from Lucano. At the table, the pizza is “lit” with a flammable liquid made by Marco Quintili himself: the bacon catches on fire, melting the fat and creating an explosion of taste and crispiness.