Mastro Donato Pizza Gourmet

A classic pizza topped with tomato sauce, garlic, oregano, and extra virgin olive oil. No cheese, it offers a simple and aromatic taste. Ideal for those who love traditional and light flavors.

The quintessential Italian pizza with tomato, mozzarella, and fresh basil. The colors recall the Italian flag. It has a balanced and pleasant taste, with a soft and crispy crust.

A flavorful variation of the margherita with the addition of salted anchovies. The savory taste of the anchovies pairs perfectly with the tomato and mozzarella. A classic of Neapolitan tradition.

Pizza with a tomato and mozzarella base enriched with sliced button mushrooms. Delicate flavor and soft texture. Perfect for mushroom lovers.

White pizza topped with thin slices of potatoes and mozzarella, often finished with rosemary. The potatoes become golden and crispy during cooking. A rustic and comforting flavor.

White pizza with mozzarella and cooked ham. Simple and tasty, with the melted cheese enveloping the ham. Also very popular with children.

A rich pizza topped with tomato, mozzarella, mushrooms, artichoke hearts, cooked ham, and olives. A combination of varied and satisfying flavors. Every bite offers a different texture.

Pizza with tomato, mozzarella, and spicy salami. The flavor is decisive and slightly spicy thanks to the salami. A classic for those who love spicy.

Pizza inspired by the flavors of Campania, typically with provola or buffalo mozzarella and vegetables like friarielli. Intense and smoky flavor if provola is present. A savory and traditional choice.

Gourmet white pizza with zucchini flowers, buffalo mozzarella, and prized Spanish anchovies. A refined mix of the sweetness of the flowers and the savoriness of the anchovies. Fresh, high-quality ingredients.

Pizza that evokes the flavors of Ciociaria, often with rustic ingredients like local cured meats or peppers. A decisive and homemade taste. A tribute to the Lazio tradition.

White pizza with sliced potatoes and crumbled sausage. A classic and hearty combination. The crispy potatoes and flavorful sausage create a rich taste.

White pizza with sautéed broccolini and sausage. The slightly bitter taste of the greens balances the richness of the meat. A very popular winter combination in Rome.

Campanian specialty with broccoli rabe (friarielli), smoked provola cheese, and sausage. Decisive, smoky, and slightly spicy flavor if the friarielli are seasoned with chili pepper. An explosion of traditional flavors.

A decadent white pizza with potatoes and crispy guanciale. The guanciale fat flavors the potatoes during cooking. Intense and very tasty flavor.

Pizza with a decisive flavor with gorgonzola cheese and smoked speck. The contrast between the spicy creaminess of the cheese and the smokiness of the cured meat is excellent. Ideal for those who love strong flavors.

Pizza with sweet red onion from Tropea and provola cheese. The sweetness of the onion pairs well with the savory and stringy taste of the provola. A balance of Mediterranean flavors.

Pizza topped with prized fresh porcini mushrooms, available seasonally only. The aroma of the forest and the intense flavor of the porcini are the stars. A refined dish for connoisseurs.

Gourmet pizza with summer black truffle (scorzone), available seasonally. Unmistakable aroma and earthy, delicate flavor. An exclusive gastronomic experience.

High-quality pizza with buffalo mozzarella from Campania and Piennolo cherry tomatoes from Vesuvius. The intense sweetness of the tomatoes combines with the richness of the buffalo mozzarella. Authentic flavors of Southern Italy.

White pizza served with thinly sliced raw artichokes and fresh pecorino shavings. Fresh, crispy, and light. Ideal as a more delicate and aromatic option.

White pizza with buffalo mozzarella added raw or cooked and prized Culatello cured meat. A luxurious combination of the creaminess of the dairy product and the savoriness of the aged cured meat. Simple yet refined.

Crispy focaccia topped with slices of sweet and aged Prosciutto di Parma. Olive oil and salt on the focaccia enhance the cured meat's flavor. Perfect as an appetizer or light meal.

Fresh focaccia filled with arugula (rughetta) and bresaola, a lean beef cured meat. Often topped with Parmesan shavings and lemon. A light and protein-rich option.

Flavorful focaccia with tuna in oil and red onion from Tropea. The sweet onion balances the intense flavor of the tuna. A classic Mediterranean pairing.

Breaded and fried potato purée cylinders. Crispy on the outside and soft on the inside, often with a melted mozzarella center. A warm and comforting treat.

Classic Roman street food. Fried rice ball with tomato sauce, with a mozzarella center that stretches when opened. Tasty and satisfying.

A variation of the supplì with rice seasoned with a rich meat ragù. More intense and meaty flavor compared to the simple version. Golden and crispy fried.

Fried rice ball seasoned 'white', without tomato, usually with béchamel, peas, ham, or cheese. Creamy inside and crispy outside.

Battered and fried zucchini flower, traditionally stuffed with mozzarella and an anchovy fillet. Crispy, light, and flavorful with a gooey center.

Desalted cod fillet wrapped in a crispy batter and fried. The fish remains soft and juicy inside. A classic of Roman fried food.

A rustic variation of the arancino prepared with farro instead of rice. It has a firmer texture and an ancient grain flavor. Fried and golden.

Arancino prepared likely with Venus rice or squid ink, which gives it a characteristic dark color. Unique taste and striking appearance.

Rice arancino seasoned with Pecorino Romano and black pepper, inspired by the famous Roman pasta dish. Savory and pleasantly spicy flavor. Creamy and enveloping.