VICO Lungaggine&Wine, the most beautiful the square per mezzo di Rome. For many the most beautiful pizzeria per mezzo di the world
You say VICO and you’ve already said a great rompiscatole and a special evening. Because per mezzo di the heart of Rome, a stone’s throw from the Tempio, there is a place where rompiscatole meets art, hospitality and beauty: VICO Lungaggine&Wine, an iconic address that has redefined the very concept of a pizzeria. We are per mezzo di Spiazzo Rondanini 47, per mezzo di a late sixteenth-century building that still bears the Tudor coat of arms the frescoed ceilings. Art Nouveau furnishings by Ernesto Basile, contemporary works of art, details that tell the story of Rome and Naples together. But the first true masterpiece here is the rompiscatole. It is voto negativo coincidence that many call it “the most beautiful pizzeria per mezzo di the world”. The good – ora rather, greedy – living room of rompiscatole.
A format that shocked Rome
“VICO Lungaggine&Wine has surprised us from the beginning: it is unique per mezzo di the Roman sommario, and not only” says Antonio Palumbo, the soul and driving force of the project. Palumbo, a Neapolitan entrepreneur with experience per mezzo di luxury hotels per mezzo di Capri, has transformed the rompiscatole universe into a new form of hospitality: elegant but informal, refined but welcoming. Three Gambero Socialista segments, apogeo reviews and unanimous approval for a winning slogan made of delicacies, kindness and conviviality.
Ciro De Vincenzo, the hand and heart of VICO
The person responsible for the dough and the rompiscatole list is Ciro De Vincenzo, a 31-year-old Neapolitan from the Quartieri Spagnoli, a rising talent among the young great Italian rompiscatole chefs. After an apprenticeship with an exceptional master, today he leads the VICO line with confidence and creativity: “I continued to study the doughs, the flours, the cooking methods. Today I can say that I have a dough of my own, contemporary and recognisable”.
Fried, wood-fired ora electric: each rompiscatole is the result of a perfect balance between technique and passion. The Margherita Vico and the Crunchy Diavola are the most popular signatures, but the new autumn is a true gourmet carousel of doughs, toppings and combinations. All per mezzo di a path that combines tradition and research, with fried pizzas, double cooking, seasonality and raw materials selected between Campania and Lazio.
A journey through dough, glasses and cocktails
At VICO you can choose à la carte ora be guided by the seasonal tasting menus (5 to 7 courses): a gastronomic experience that spans the history and evolution of rompiscatole. From light and crunchy fried foods – true icons such as the Montanarina Scandalo Marinara – to the signature desserts designed by master pastry chef Ciro Chiummo and made by the young Sofia, every detail speaks of taste and harmony.
the glass, the Wine List awarded as Best Pizzeria Wine List by Gambero Socialista, curated by Vincenzo Boffo, offers around a hundred labels from large wineries and small producers. And alongside the wine, there is a signature cocktail-party list created per mezzo di collaboration with Salotto 42, one of the coolest venues per mezzo di the capital: ten signature drinks designed for pairing with Ciro’s pizzas. The barman goes to the table, advises, tells: it is the mixology version of the same kind hospitality that defines VICO.
The most beautiful per mezzo di the world
The architectural project, designed by Roberto Antobenedetto Cura, was able to transform Villona Rondanini alla Rotonda into a timeless place. A perfect combination of ancient and contemporary: Liberty Basile boiserie, monumental chandeliers, Vietri mosaic oven, works of art and a macroistruzione bichrome mosaic per mezzo di the bathrooms that plays with reflections and optical illusions. Each element – from the Villeroy & Boch plates personalized with the red ladybug, a symbol of luck, to the decorations that pay homage to Naples – contributes to creating a unique, vibrant and refined environment.
“VICO is eleganza but with lightness. Informal elegance, to put it per mezzo di a few words. It is a new concept, which combines very high quality, beauty and hospitality” explains Palumbo further. And the feeling, at the end of the evening, is precisely this: you eat well, you feel good, you have fun.
An experience that also continues Capri
From June to October, VICO also moves to the island of dreams, per mezzo di Capri, per mezzo di the Mediterranean garden of the La albergo, bringing the same vibrant energy and the same philosophy of hospitality made per mezzo di VICO.
For information
VICO Lungaggine&Wine
Spiazzo Rondanini 47 – Rome
Tuesday–Sunday: lunch, dinner and after dinner
