Our story
The story of this restaurant begins with an unusual name: “Spaccio Pasta”.
It tells of a place where industrial furnishings are reinvented and transformed: a giant cable reel becomes a dining table, a steel beam becomes a bench for our guests. But it isn't the name our guests remember most when they come back to see us: it's the unmistakable taste of our cooking.
We tempt them with the cheeses and cured meats of the Tagliere dello Spaccio, fried food strictly made in-house, and a selection of craft wines and beers. But we win them over with Pasta. Our pasta is unforgettable.
Full of flavour, a selection of fresh pasta cooked in the Roman tradition with top-quality ingredients, reinterpreted with the passion and skill of Fabio Napoletano, our Chef.
For pizza lovers the oven is always on, with a carefully balanced dough made from a blend of flours proofed for 48 hours.
For years we have been studying the right dough to make it crisp and soft at the same time. We experimented a lot, and today we use only 3 grams of yeast for 100 pizzas, making it exceptionally easy to digest.
If you've never tried Spaccio's focaccia, you don't know what you're missing!
Among the mains, the Maxi Pizza Burgers rule.
250 g of finely minced beef, wrapped in freshly baked pizza bread and topped… just imagine!
And finally, the Chef's desserts.
Here too the watchword is Homemade: everything comes fresh out of the Spaccio Pasta kitchen!
