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

Master dough stretching with 72-hour biga pre-ferment.
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.
Opened our first artisanal pizzeria in Rome's historic Monti district.
Every slice is built upon uncompromised standards, patience, and premier ingredients.
Stone-ground Italian wheat flour mixed with Biga sourdough pre-ferment for incredible lightness and easy digestion.
San Marzano D.O.P. volcanic tomatoes, fresh Mozzarella di Bufala Campana, and cold-pressed extra virgin olive oil.
Fired on high-temperature volcanic stone plates to seal in moisture and produce our signature golden crunch.
100% recyclable FSC certified eco-packaging and direct partnerships with local Italian farmers.
A meticulous 5-step process behind every perfect crust.
Exclusive blend of fiber-rich Italian wheat and wheat germ.

Passionate chefs dedicated to preserving Roman pizza heritage.
👨🍳 25+ Yrs25+ years dedicated to natural fermentation and safeguarding authentic Roman pizza culture.
🌾 Quality LabSpecialist in organic flours and natural dough fermentation microbiology.
💼 B2B SupplyHeads our wholesale partner network for trattorias across Italy and Europe.
Our Certified Quality Standards
Order directly for home delivery or reach out to our wholesale team for restaurant supply options.