Steccapara

Steccapara has not only brought, right in front of the Portico dei Servi, a corner faithfully authentic to the contemporary Roman standards that have influenced the world of pizza and baking—without, of course, forgetting supplì—but also guarantees, day by day, a bright and ethically consistent version in line with the principles embraced since its opening.

After having gained hands-on experience at Forno Brisa—long considered among the best pizza al taglio establishments in Italy—Anna Lendinara set out on her own, showcasing daily talent and method. And it is truly on a day-to-day basis that she rewrites her menu, guided by what the market suggests and offers, celebrating high-quality vegetarian combinations marked by flavor and freshness. These are laid atop doughs leavened for 48 hours, made with type 1 and whole-grain flours from ancient Italian wheats, imprinting harmony, lightness, and digestibility.

What usually distinguishes a quick, street-style meal, in this case, is the rigorously applied quality, evident in every bite—between the “resistance and flexibility” of the dough and the balance among the ingredients.

Also memorable, for their craftsmanship, temperature, and cooking, are the supplì and the wholesome, artisanal selection of small beers displayed at the counter.

Broccoli, olive, fior di latte