Benvenuti a Pizza Roma,
Our pizzas are prepared according to the ancient tradition of ¨pizza al taglio alla Romana¨.
We allow the dough to rise for 96 hours before baking. This makes our pizza lighter, healthier and very digestible.
Our Chefs are members of API-Associazione Pizzerie Italiane.
Our ingredients are 100%.
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A high-level concept for an economic, healthy and delicious product, 100% Made in Italy.
If you google Zito Bakery or ask to the New Yorkers, They will answer to you that it was one of the most famous bakeries in the city. Pictures of Zito are sell on the street as the statue of liberty or Empire state building: it's a Landmark of New York.Pizza Roma gave a new life to this famous bakery. In this place ordinary, people or myths like Frank Sinatra used to buy the bread.
The Counter:
The front of the shop maintains the feeling of a busy bakery all day from lunch time until 6 PM with locals and visitors ordering slices to go or to stay seated on barstools
The Dining Room:
In the back room (almost imperceptible from the front), the dining room, invites one to escape to a Roman trattoria, to sit and relax at rustic wooden tables, with a bottle of wine, an assortment of antipasti, gourmet whole pizzas made to order (no slices after 6 PM!), fresh salads, and house-made desserts.
The Garden:
Enjoy your time alfresco in our secret garden. One of the best new outdoor in the city as read on the New York Magazine.
The front of the shop maintains the feeling of a busy bakery all day from lunch time until 6 PM with locals and visitors ordering slices to go or to stay seated on barstools
The Dining Room:
In the back room (almost imperceptible from the front), the dining room, invites one to escape to a Roman trattoria, to sit and relax at rustic wooden tables, with a bottle of wine, an assortment of antipasti, gourmet whole pizzas made to order (no slices after 6 PM!), fresh salads, and house-made desserts.
The Garden:
Enjoy your time alfresco in our secret garden. One of the best new outdoor in the city as read on the New York Magazine.
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