I don't like inaugurations, I do not accept invitations to the opening of new premises almost never because I believe that an inauguration is not the right time to get a balanced idea. For two reasons: because if it is an opening press only local usually try to look your best, and not necessarily what is then the standard. And because if this is an inauguration open to confusion and tension can cause errors and problems. In this case I decided to try Juliet pizzeria the first public day of. Fabio sword and Cristina Bowerman, close couple not only the suffering but also in business, you jumped into this new culinary adventure by choosing a multifunctional path, that has led to the emergence of Romeo and Juliet, restaurant and pizzeria. But not only. To do so, they chose Emporio Square in Rome, in an environment from about two thousand square meters, where the restaurant and the pizzeria Romeo Juliet started the new venture on 13 March. Embedded below the Aventine hill, between red brick arches and high ceilings, propose breakfasts with products of their oven, a cocktail bar (24 metres of counter), lunch break, aperitif and dinner. There are plenty of space for cooking classes, a corner dedicated to gastronomy, private dining rooms: the venue is modular, designed by the architect Andrea name last name (who also signed the Interior of Hostaria Glass) and can become, moving panels and sections, to suit all needs. The project is ambitious (It also includes the journalist Andrew Sagar and il pastaio Giuseppe Di Martino), but Cristina Bowerman is not new to these challenges, busy, busy with Glass Hostaria, the tour to the Testaccio market and the project Ape Romeo, now dips into this new initiative which was born as an extension of Romeo chef and baker, started in Prati, and succumbed to 2017 to start Beer del Borgo (multinational group Ab InBev).
Romeo and Juliet have played on the same tone environments, modern and design, on neutral colors, from beige to white to cream and on open spaces that combine modern décor with beautiful existing times. The inputs are aligned, but separated by a few meters: The pizzeria is wide, the heart are the two wood-fired ovens placed in the middle of the room, Neapolitan-style pizzas from which emerge and Roman style. The former are entrusted to the advice of brothers Francesco and Salvatore Salvo (The pizzeria di San Giorgio a Cremano), an establishment Neapolitan pizza; Roman-style ones are edited by Mark Long, expert pizza maker, theorist of long proving and perfect dough. The tables are well spaced and the place is a little loud thanks to the good work of soundproofing made during renovation. Two giant screens, that reflect the activities of pizza makers, stand on both sides of the ceiling to show live to customers what happens behind the counter of the pizzas.
THE MENU – Juliet's menu is divided into two sections, a dedicated to Roman pizza and fried, the other dedicated to Neapolitan pizza and fried. Alternatively, There is an offer that arrives from the counter of the cuisine of adjacent restaurant Romeo: traditional Italian cured meats (10 euro), Langhirano ham and mozzarella (10 euro), stracciatella di Andria and anchovies (8 euro), Caprese (8 euro), pickled anchovies and raw vegetables (6 euro). I though I preferred to concentrate on fried and pizza and I tried all fried foods, both those Romans, both those Neapolitans and five pizzas, in order to make a more precise idea as possible of the offer.
ROMAN FRIED – Fried foods Romans consist: traditional rice balls (one piece 3 euro), pumpkin blossom and anchovies (3 euro), mozzarella in carrozza with ham (4 euro) and Cornish (3 euro). Promoted the mozzarella in a carriage, crunchy, not greasy, racy, with a top quality ham in one thick slice cut. Promoted, for the same reasons, the gourd flower: batter crispy and not greasy. As always (and you'll hardly take it anymore the case), I was disappointed by rice balls because I found the same inexplicable lack of majority of supplì Romans, that is definitely excessive rice cooking. Too bad, because the gravy was tasty. He left me very puzzled USMA, not so much for running (correct), as for the portion: It is a kind of very small dumpling proposed, in my opinion, at a price not adjusted to the size, Whereas these are the rustic fried pizza, Although by design.
NEAPOLITAN FRIED – We come now to the Neapolitan fried. I tried the classic pasta frittata (5 euros per portion), the potato potato croquettes (3 euro), the zeppole (5 euros) and scagliozza (3 euro). Also here two promoted and two failed. Great potato potato croquettes: abundant and good old flavor of potato and cheese, with a dry Breading, thin and crispy. I found it well made even the omelette pasta, but the scagliozza (a pancake of polenta spread throughout Central and southern Italy, and even in my city, Messina) was way too greasy. Unfortunately the zeppola is not classifiable, because he didn't have absolutely skyrocketed. Neapolitan zeppole are lightweight pieces of fried pizza dough, well leavened and tray, garnished with tomato sauce. In this case, the zeppole was heavy, Unleavened inside and raw: I'm sure it was a problem with the rising and that both contingent and unrepeatable. Ultimately, Juliet has plenty of space for improvement on fried, as well as in the times of the service that – courteous and smiling – has been penalized, probably to the agitation by 'first giorniO, from long waits that they did get the table part of fried almost temperature environment.
THE PIZZAS – The huge preparatory work done on pizzas you see everything, both bodies both in excellent quality of raw materials. I chose to try three Neapolitan pizzas and two romane. For those in the Neapolitan style prices range from 6,5 euros of marinara (tomato Corbara, garlic and oregano) to 12 euro for pizza made with marinated carpaccio, sweet and sour red onions, canned Orange and blue cheese with a spoon. I tried three pizzas: the Margherita pizza with tomato canned tomatoes of Vesuvius, Buffalo mozzarella and olive oil (9,5 euros); pizza capricciosa (San Marzano tomatoes, artichokes, salami, olives, anchovies and mozzarella (10 euro); Finally, the turnip, Prosciutto and figs (11 euros).
The Neapolitan pizza dough, that finds its maximization in pizza Margherita, is the Neapolitan style with a pronounced cornice, well cooked and honeycomb, but not in style “on sleeve”, that is very swollen; the bottom of the pizza was soft but not mushy and just overall cooked perfectly. The ingredients of traditional pizza are partly, especially in San Marzano tomatoes or Corbara or tomatoes, with raids in excellence throughout Italy, as the ' nduja of Spilinga, the Verzin Occelli blue, conciato romano cheese.
I quite enjoyed the pizza capricciosa use of artichokes and not the usual artichokes in oil. My favorite was the pizza with Broccoli Rabe, mozzarella, dried figs, Parma ham and Parmesan cheese caciocavallo: a pizza played on a precarious but well earned balance between bitterness of broccoli rabe, the sweetness of the figs and the flavor of ham and cheese. A very well managed.
Roman pizzas in paper range from 6,5 euros of Napoletana with tomato, chips of garlic and oregano to 15 euro cheese pizza, pepper and sea urchins. I tried that with potatoes, Bacon and gorgonzola (11 euros) and the fried calzone stuffed with cheese and ham (9 euro). The mixture of Roman pizza, with the advice of Mark Long (creator of the patented method called “Biga Along”), consists of a mixture of organic flour and half-round long leavening, up later than 48 hours. The result is a disc with a little pronounced cornice, slightly crispy and well cooked, a thin base but soft, biscuity not as the classic pizza “slice.” Romana. The dough is tasty, very pleasant in mouth and nicely enhanced by quality ingredients prepared on pizza in the right amount. I'm not a fan of pizza alla romana, precisely because it is extremely thin and toasted, almost like a cracker, but the Roman pizza by Marco along (I would call “Pizza to Marco along”, more than “alla romana”) I could definitely get used.
In the paper there are more traditional pizzas, including the napoletana and a whimsical (11 euros) prepared with quail eggs and mushrooms. A tribute to Rome with the pizza recipe (10 euro) with san Marzano tomatoes, guanciale and pecorino romano Pdo. On the opposite creative pizzas, I quote one with smoked Eggplant, stracciatella and pomegranate (9 euro); the one with baby squid, mozzarella and pesto (11 euros), or cheese, Pepe and curly (15 euros). I also tried the fried calzone filling (9 euro), with a slim casing and not greasy, and a very rich stuffing, that paper is present even with Neapolitan dough and filling of vegetables and cheese.
SWEETS – Last but not least,, The pizzeria Juliet offers a small but well executed selection of desserts, all at the cost of 6 euro. Dismayed by the unavailability of Baba of Romeo, I had to settle for an excellent espresso tiramisu, creamy, with the right amount of coffee and a wet sponge finger properly. I also tried a white truffle, served with espresso is true’ hot to the table, for ' drown’ ice cream according to your taste. Is, Finally, I tasted a delicious fruity Tart raspberry and cream in jar: really well done the cream, soda and not sticky, with a pleasant hint of lemon and eggs. The desserts are definitely promoted. To drink, Giulietta offers bottled beers the brewery's village, both on tap, one (pils-style) created especially for the pizzeria. The customer can also choose between some wine labels, with a very concise and essential. If you are a connoisseur of pizza or just passionate Juliet Pizzeria for you.
(visited March 13, 2017, first day of exercise)