Pizzeria IL Campione in Ostia near Rome


One of our most favorite pizzas was here by Gianlucca Procacini. He uses a blend of flours from 5 Stagioni including Blue bag and Soy. Lots of pizzerias in Italy add Soy in there dough and that started in the early 90's. His Arancinis and fried Squash Blossoms were also amazing. He also does large NY style pizzas which is in common in Italy. Here are some pics

Medium image

Medium image

Medium image

Medium image

Medium image

Medium image

Medium image

Medium image

Medium image

Medium image

Medium image

Medium image

Medium image

Medium image

Medium image

Medium image

Medium image

Medium image

Tony Gemignani admin
posted about 2 years ago

Save 0

Sign In to reply to this post