In Rome, a new gastronomic trend is rediscovering the tradition of rectangular pizza, challenging the round version more internationally known. Frumentario, a small establishment in the working-class neighborhood of San Giovanni, has become a reference for this culinary renewal, offering rectangular-shaped pizzas with elaborate toppings and sophisticated ingredients.
The young pizzaiolo Alessandro Santilli is responsible for the establishment's creations, preparing innovative combinations such as scrambled eggs with saffron and chives, agretti with pink ham strips, and cardoncelli mushrooms with confited tomato on golden dough.
Among Santilli's specialties are pizzas with onion compote and guanciale over eggs, as well as versions with fried artichokes, beef and sheep's milk ricotta dressed with demi-glace, demonstrating an approach that mixes Roman tradition with contemporary gastronomic techniques.
