Allegrìo, pizza and more

Among the best addresses for pizza in Rome, in the iconic Via Veneto, among art installations, bar counter and an extensive wine list. 

It's an original and creative concept Allegrìo, the place where the pizza is made by Campania's star pizza maker Ivano Veccia, originally from the green island. Owned by British-Italian entrepreneur Sabrina Corbo, the restaurant opened a few months ago at 114 Via Vittorio Veneto in Rome, on the street that was once the symbol of Rome's dolce vita, where celebrities and paparazzi on the hunt for scoops wandered among the bars. 

And it is in the upper part of the central street, toward Porta Pinciana, that Allegrìo has opened its doors starring Italian cuisine mixed with creativity, art and design. And it is in the décor of the four rooms that the artistic mood is captured, representing four states of mind: joyful, lucky, intrepid, in love, giving guests the opportunity to choose where to sit, according to their own feeling and mood.

Plays of light, sculptures and artistic installations by Neapolitan Lelio Esposito make the atmosphere special along with the fine Neapolitan porcelain decorations that furnish walls and tables, such as the 500 roses by Matilde Argiolas and Marie Daâge from the historic Barra workshop of 1922. The signed bar counter by sculptor Marco Riccardi, the refined tablewar, the distinctive seating and much, much more contribute to Allegrìo's special allure. 

We come to the gastronomic offerings, which are also an experience, starting with breakfast with pastry chef Mario di Costanzo's (also Neapolitan) leavened pastries, and ending with dinner and after-dinner drinks by Alessio Navali and Riccardo Martellucci. The kitchen is in the hands of chef Daniele Creti and sous chef Marco Melatti, who focus on Roman and regional recipes, with a proposal of authentic and typical dishes.

Allegrìo's gastronomic lifestyle also points to pizza, which I personally consider to be among the finest in the capital. Preparing it is Ivano Veccia from Ischia, who has been setting foot in Rome for years and who collaborates with the expert hands of Peppe Aiello, both for the counter and the oven. The proposal is centered and studied with a Neapolitan-style pizza stuffed with a lot of Neapolitan "humus," with constant references to island origins and classic traditional flavors, giving body and substance to pizzas that conquer palates. Light, balanced, with a high edge and thin disk, the pizza is truly not to be missed.

The menu is concise and focused on seasonality and counts not only the classic tonda, but also the alla pala, which Ivano and Peppe propose as a synthesis of traditional Roman and Neapolitan, and which on the menu falls under the name "Matta." From both proposals emerges taste, research, creativity and experimentation even of the toppings that pendant with Allegrìo's project. 

Definitely try the excellent fritti that evoke Roman and Ischian recipes. The wine list is extensive and is entrusted to sommeliers Eligio Schirru and Davide Gelormini.

Allegrìo Restaurant 
Via Vittorio Veneto, 114 Roma
Tel: +39 06 45543423
Closed on Monday. Open for lunch and dinner

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