There House of Supplì opens a restaurant in viale Regina Margherita a Rome. It is the fourth – counting the first location, which has now changed hands – and it may not be the last. With this shop, in fact, there is a change of pace, perceivable at first glance: if the other locations fit into the typical style of Roman pizzerias, this one represents an evolution with a more refined design, also designed for a lunch break for the employees of the many offices in the area, at the high tables or – soon – at those outside.
Venanzo Sisini
The new headquarters of the Casa del Supplì
Concrete expression of a new collaboration that unites the founder Venanzo Sisini to Marco Savaiano. A name that won’t mean much to most people, but which is familiar to professionals, having gravitated for fifteen years within Alice Pizza, the largest pizza-by-the-slice chain in Rome, which today has franchises throughout Italy and a few stores in Europe and even one in the United States. La Casa del Supplì in viale Regina Margherita is the first fruit of the union of two experiences: that of Savaiano in franchising development (complete with delivery and web app created specifically for this point of sale) and that of Sisini in pizza for almost fifty years cut and fried as Roman tradition teaches.
The story of Sisini
The first restaurant, in via di San Francesco a Ripa, dates back to 1979. At the time it was known simply by the owners’ surname: Sisini, then over time, the fame of their flagship product took over, becoming the House of Supplì. At the time there was no talk of gourmet pizza or street food, but Venanzo and Alvaro Sisini’s place was already known throughout half of Rome. A few years later, in 1986, there was a repeat of the event King of Rome where it still stands today with the sign simply repeating the name of the square. The restaurant is larger and the offer is enriched with a great variety of ready-to-eat dishes, but pizza and fried foods always play the lion’s share, to be enjoyed leaning on shelves or high tables, or walking in front of the shop windows Via Appia Nuova. Here too the public response has never been lacking; the service goes quickly to clear the queue, the counter is constantly filled, the fried foods come out almost without interruption. The winner above all is the supplì: old school breading, not too thick but crunchy, ragù and mozzarella to form a fluid, tasty, almost always incandescent heart. Over time, cacio e pepe, tomato and basil, amatriciana and carbonara have also been added. Old school even for pizza: few peaks of imagination, but a broad proposal that moves between the bases of margherita, marinara, mushrooms, potatoes, crouton, those with vegetables and a little more fashionable, such as radicchio and gorgonzola, bresaola, rocket and parmesan or shrimp. No ingredients with long pedigrees: this is a proudly popular pizza.
The success is such that at a certain point – in 2021 – the need was felt to open a laboratory exclusively for supplì, in the area Fury Camillo, where there is another point of sale. At this point the time is ripe to think about further development: Venanzo Sisini does it together with Marco Savaiano. Together, they could become the authors of a new big chain of Roman pizza. We’ll see.
La casa del Supplì – Rome – V.le Regina Margherita, 214 – 06 7049 6570 – https://www.lacasadelsuppli-reginamargherita.com
Photo: Andrea Di Lorenzo
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