LA PIZZA DAR POETA

since 1995 we have been churning out pizza that is neither Roman nor Neapolitan, but unique. Our place has become a true landmark in Trastevere for Romans and tourists looking for where to eat great pizza.

LA PIZZA DER POETA

since 1995 we have been churning out pizza that is neither Roman nor Neapolitan, but unique. Our place has become a true landmark in Trastevere for Romans and tourists looking for where to eat great pizza.

Pizza

Over the years of the “Dar Poeta” pizzeria, we have studied to have a final product with a soft crumb, enclosed in a crispy shell, with the flavor and aroma of ancient bread that marries the wisdom of the past with modern dietetics. Wisdom of the past because we have resumed thanks to the knowledge of our pizza technician old-fashioned processing methods and in particular the inverted biga used by his bread-making grandparents.

The most important stage for a good end result is the rising of the dough.
Before rising, however, the dough must mature.
The best result is achieved by letting the dough rise slowly in the refrigerator for 48 hours. Maturation occurs excellently up to a temperature of about 26-27° C after which it stops. Hence the importance of controlled ripening, which involves keeping the dough in the refrigerator at about 5° C.

The use of special mixes of flours consisting of high quality soft wheat such as Manitoba and non-GMO whole wheat soybeans bring our dough to a high protein content suitable for long maturation.

Pizza

Over the years of the “Dar Poeta” pizzeria, we have studied to have a final product with a soft crumb, enclosed in a crispy shell, with the flavor and aroma of ancient bread that marries the wisdom of the past with modern dietetics. Wisdom of the past because we have resumed thanks to the knowledge of our pizza technician old-fashioned processing methods and in particular the inverted biga used by his bread-making grandparents.

The most important stage for a good end result is the rising of the dough.
Before rising, however, the dough must mature.
The best result is achieved by letting the dough rise slowly in the refrigerator for 48 hours. Maturation occurs excellently up to a temperature of about 26-27° C after which it stops. Hence the importance of controlled ripening, which involves keeping the dough in the refrigerator at about 5° C.

The use of special mixes of flours consisting of high quality soft wheat such as Manitoba and non-GMO whole wheat soybeans bring our dough to a high protein content suitable for long maturation.

LA PIZZA DAR POETA

LA PIZZA DER POETA

Pizza

Pizza

PIZZERIA DAR POETA