Vittelli Pizza
WHO WE ARE

We make our classic Roman pinsas, thin and crispy, with the help of our professional pizza maker, trained at the best Marquinetti pizza school, 5 times world champion.

With top quality Italian organic flours and seasonings from our neighbouring country, Italy.

Our pinsas are cooked at 320° in an Italian Marana wood-fired oven using olive wood from the Guadalhorce Valley.

Our doughs have a long fermentation period of 48h/72h and a hydration of 60%, stretched by hand for better digestion once consumed.

The entire production process from the beginning to the consumption of our clients follows natural and artisanal guidelines.

(already forgotten by many)

What sets us apart from other pizzerias.

Welcome to Pizzeria Vitteli