Via di Boccea, 459, 00123 Roma RM
La Pizza Contemporanea specializes in high-digestibility dough, meticulously fermented for 20 hours with Biga and Polish techniques, followed by an additional 10 hours of resting. Led by Master Pizzaiolo Mattia Consorti, the establishment offers a curated selection of appetizers, pizzas, and a cocktail and wine bar, ensuring a refined dining experience.