Sancho in Rome. The historian pizza by the slice Of Via di Torre Clementina in Fiumicino lands in the capital. Only a few days ago the social announcement of the new location appeared and from that moment users went wild trying to understand what Sancho’s new Roman home was. The answer is Prati, in via Giuseppe Gioacchino Belli 3/A. The opening is expected between the end of May and the beginning of June. A choice that is not surprising considering that the neighborhood is experiencing a real rebirth from a gastronomic point of view, also in view of the upcoming Jubilee and the evident and necessary exploit of street food.
“I expected our arrival to be awaited, but not that much. I receive hundreds of messages every day from people wanting to know the address. It’s a continuous response.” explains to us Emiliano Di Lelioson of Franksaid Sanchoas Sancho Panza, a nickname he inherited from his father and which he then chose as the name of the business. An enthusiasm that is actually not surprising, because Sancho it’s not just one pizzeriabut a’institution. There is a story behind this place tradition familiar, that of Lelio’s familywhich has been involved in catering for three generations.
However, it is better not to talk about the “art of pizza” with Di Lelio, who is reluctant to identify the family work in these terms: “It’s true that we have written a piece of history, but I’m never happy when we talk about ‘pizza art’ because sometimes it seems like we’re giving ourselves a tone that doesn’t belong to us. We are craftsmen and we like to be defined as such. We should focus a little more on doing good and genuine things.”.
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Sancho’s new headquarters in Rome
“The venue is the same size as the one in Fiumicino. I’m not saying a copy and paste because in terms of furnishings it will be slightly different, more modern, but more or less it is intended with the same concept”, adds Di Lelio. “The location had already been in the spotlight for some time because there is a huge development in Prati from a gastronomic point of view. It is immediately close to the center, if we don’t want to consider it already as such. It’s a strategic place.”
Sancho’s pizza
Moving on to pizza, fans of the Fiumicino branch can rest assured: “The pizza will remain the same, a photocopy of what Fiumicino is will be in Rome. We have those iconic flavors that we always make and then based on the season there are those that we change”, confirms Emiliano. They won’t miss it red and margherita or seafood pizzas such as octopus and potatoes, the one with cuttlefish and peas or the potatoes and tuna belly. Then there will be fried foods, like i cheese-rice ball and the Pasta’s omelettes. In the last ten years the processing of this pizza has reached its peak, with a research meticulous in terms of raw material, selected flours And leavening. The doughs they are created with type 2 semi wholemeal flour, which gives the pizza a beautiful golden color, with a crunchy dough that encloses or supports the toppings that have made it famous. A pizza “crunchy, good, swollen and beautiful, who has been making people smile since 1969”, as the Di Lelio family describes it.
Sancho in Rome. Via Giuseppe Gioacchino Belli 3/A, Rome. Website. Facebook. Instagram.
