Corte Di Veio - SACROFANO

Finally a pizza called Pizza. With the new dough and pizza maker the restaurant has purchased in quality at least 1000 points. The palate has now become a dish that is always eaten, different tastes, accompanied by fritters of all kinds. As already said the dough is winning and the high and soft pizza with high edge is the true Neapolitan. All without anything remove to the rest of the menu, both of sea and of land.

Lunch in this restaurant just outside Rome. The restaurant has a large dining room, where they have a rich menu but with few proposals that stand out. We order a classic Italian appetizer (cheeses and meats) that we are served with white pizza. As a main course, I order tagliatelle with blueberries with porcini mushrooms, berries and crispy speck. They are sweet but, although they differ from the usual first ones you can find anywhere, they do not stand out for quality. The staff is courteous and the bill in the media... Like lunch!

We returned to taste the taste of pizza with very special dough. True Neapolitan pizza, light that one would eat to kilos, more varied tastes, the new is radicchio and provola pears, accompanied by mixed fried of various types and appetizer with cheeses and honey from the origin of the place. Great. Even the price.

We tried this restaurant a little by chance by finding us from the parts of Sacrofano and, as often happens, unscheduled things are the best! We took two pizzas that were crisp and friable; also the ingredients of good filling. The owners, kind, are very honest and do not rightly pay the cover that in other pizzerias in the area of Veio still lives although abolished by law; they welcome you with a prosecco and also make you a small discount at the time of paying; the prices are however good. It will be to try again for the first dishes since we noticed them on the tables of other customers and besides being abundant they seemed quite appetizing! Satisfied

It 'was the opportunity-proof, a banquet for 70-80 people (was celebrating a degree) and therefore with high risk of crac. We were offered food at the height of the situation, of quality and taste, praise to frittini and finger food for aperitif, appetizer land sea, gnocchetti of ragù all'amatriciana, ravioli gorgonzola and radicchio, Argentine fillet with blanket of fresh salad, scaglie di parmigiano and glaze of balsamic vinegar as well as boned rabbit in oven and dadola. All of excellent quality, final with divine millefoglie. A praise at the service, with Roberto, who besides being impeccable was also very present, careful and ready. A bird tells us not expensive.