Spicchio RomaSPICCHIO ROMA
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🇮🇹 Roman Heritage Since 1998

The Art of Authentic Artisanal Roman Pizza

72-hour slow natural fermentation, 100% Italian D.O.P. ingredients, and lava stone hearth baking for unmatched lightness and digestibility.

25+
Years of Heritage
72h
Slow Biga Fermentation
100%
D.O.P. Certified Ingredients
Master Pizzaiolo
Roma, Italia

Master dough stretching with 72-hour biga pre-ferment.

📖 Our Story

From Wood-Fired Hearth To Your Dining Table

Spicchio Roma was founded in the heart of Rome by Master Pizzaiolo Marco Bellini. Our mission has always been crystal clear: preserve the centuries-old art of Roman slice pizza by delivering a light, airy, and deeply digestible sourdough crust.

Today, we blend artisanal craftsmanship with modern B2B par-baking technology to supply premier trattorias and deliver hot, fragrant pizzas straight to your home.

1998

Rome Bakery Founded

Opened our first artisanal pizzeria in Rome's historic Monti district.

💎 Our Values

The 4 Pillars of Spicchio Roma Quality

Every slice is built upon uncompromised standards, patience, and premier ingredients.

01

72-Hour Fermentation

Stone-ground Italian wheat flour mixed with Biga sourdough pre-ferment for incredible lightness and easy digestion.

02

100% D.O.P. Ingredients

San Marzano D.O.P. volcanic tomatoes, fresh Mozzarella di Bufala Campana, and cold-pressed extra virgin olive oil.

03

Lava Stone Hearth Baking

Fired on high-temperature volcanic stone plates to seal in moisture and produce our signature golden crunch.

04

Sustainability & Short Supply Chain

100% recyclable FSC certified eco-packaging and direct partnerships with local Italian farmers.

🔥 Artisanal Method

How Our Pizza Is Crafted

A meticulous 5-step process behind every perfect crust.

Phase 01

Grain Selection

Exclusive blend of fiber-rich Italian wheat and wheat germ.

✓ 100% Certified Italian Grain✓ Stone Milled Flour✓ High Protein Content
Artisanal Baking Process
👨‍🍳 Master Artisans

Meet Our Culinary Team

Passionate chefs dedicated to preserving Roman pizza heritage.

Marco Bellini👨‍🍳 25+ Yrs

Marco Bellini

Founder & Master Pizzaiolo

25+ years dedicated to natural fermentation and safeguarding authentic Roman pizza culture.

“Great pizza takes three things: time, respect for raw ingredients, and pure passion.”
Elena Rossi🌾 Quality Lab

Elena Rossi

Dough & Quality Director

Specialist in organic flours and natural dough fermentation microbiology.

“We monitor every hydration batch to guarantee uniform lightness and crunch.”
Matteo Bellini💼 B2B Supply

Matteo Bellini

B2B Wholesale Director

Heads our wholesale partner network for trattorias across Italy and Europe.

“We bring authentic Roman craftsmanship directly into our partner kitchens.”

Our Certified Quality Standards

🛡️ 100% Certified Italian Wheat🛡️ San Marzano D.O.P. Tomato Consortium🛡️ Campania Buffalo Mozzarella D.O.P.🛡️ Slow Food Alliance Partner
🍕 Tradition & Passion

Taste the Roman Artisanal Heritage

Order directly for home delivery or reach out to our wholesale team for restaurant supply options.