Pizzeria Da Gianni al Mattone

Stuffed pizza ('al mattone') filled with bresaola, melted mozzarella, and fresh arugula. A classic fresh and flavorful combination, with the contrast between the lean cured meat and the bitterness of the arugula.

Stuffed pizza with cured ham and stringy mozzarella. Simple and tasty, it enhances the saltiness of the ham.

Stuffed pizza with cooked ham and mozzarella. A delicate and soft flavor, much loved.

Vegetarian stuffed pizza with eggplant (often grilled or sautéed 'al funghetto') and mozzarella.

Stuffed pizza with tuna and tomato. A flavorful and rich combination.

Stuffed pizza likely prepared with tuna sauce or a rich tuna filling, creamy and decisive.

Stuffed pizza with shrimp, arugula, tomato, and mayonnaise. A fresh, creamy, and slightly sweet combination.

Stuffed pizza with surimi (crab pulp), arugula, tomato, and mayonnaise. Delicate sea flavor enriched by the sauce.

Stuffed pizza with porchetta, a spiced pork roast typical of central Italy. Intense flavor of roasted meat, rosemary, and garlic.

Stuffed pizza with Sicilian broccoli rabe. Vegetable with a decisive, slightly bitter taste, sautéed in a pan.

Stuffed pizza containing a zucchini frittata. A soft and hearty 'comfort food'.

Stuffed pizza filled with artichoke frittata. Rustic taste typical of Roman cuisine.

Sweet stuffed pizza with chocolate cream or Nutella. Served hot or cold as a dessert.

The classic 'Margherita' combination in a stuffed version. Stringy mozzarella and tomato.

Stuffed pizza with sautéed chicory (a typical Roman green leafy vegetable, sautéed with garlic and chili pepper). Bitter and spicy taste.

Rich stuffed pizza with cured ham, eggplant, and mozzarella. A mix of saltiness and softness.

Simple white pizza ('Focaccia'), seasoned only with oil and salt. Crispy outside and soft inside.