Baccio e i gradini: evoluzione e innovazione della pizza nel Cuore dell’Aventino
🍕 "Baccio e i gradini" opened in Rome's Aventino district at the end of 2021, and after 3 years it has become a staple for pizza enthusiasts. Led by Giovanni Lombardi, the pizzeria features Neapolitan-inspired dough with a 36-48 hour fermentation and 72-75% hydration, cooked at 410 degrees for about 2 minutes. The menu includes 6 Margherita variations, classic pizzas, and creative "pizze di Baccio," alongside a new wine list of about 25 labels, priced at 24-32 euros, and a selection of fried delicacies like the signature "Gradini." Founder Fabio Spada also recently opened “Emilio Osteria di Mare” in the same neighborhood.
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