La Pratolina, a pizzeria in Prati that is open for dinner only, serves some of the best fritti (fried starters) in town. I dare say the sfizi (mixed croquette plates) are worth a trip alone. But you should stay for the pizza—or as they call it pinsa—a sort of oblong slab of dough with a raised rim. The dough is leavened for 48 hours and they use quality toppings. The service is friendly and efficient.
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Pinse, a pizza variation, in Prati
La Pratolina, a pizzeria in Prati that is open for dinner only, serves some of the best fritti (fried starters) in town. I dare say the sfizi (mixed croquette plates) are worth a trip alone. But you should stay for the pizza—or as they call it pinsa—a sort of oblong slab of dough with a raised rim. The dough is leavened for 48 hours and they use quality toppings. The service is friendly and efficient.
