Fantastic link. I love the char level on those pies - it shows that it is not unacceptable, even though they are in Rome. The reviewer notes at least some of the pies are sourdough.
Of the toppings, I just love seeing these types of outside-the-neapolitan-box approaches. There are two "roman" staple dishes that are interpreted: caccio e pepe (cheese and pepper) and amatriciana (guanciale, cherry tomatoes, percorino cheese, hot chilies and pepper). The simple baked peppers with and artisanal conciato romano cheese is something I intend to steal, but the real standout is the one with primosale cheese (from Sicily), heirloom slicing tomatoes, and sliced chicory dressed with oil and anchovies. Simply stunning.
John
