In 1990 we were the first to sanction the serving of the Napolitan pizza in Rome where people only used to eat the crisper and thinner Roman pizza. In 1995 we won the first prize in a European Pizza Championship and since then the soft pizza with the pillowy crust has become a legend. The dough is classical Neapolitan pizza dough leavened naturally. It is now also possible to sample some excellent variations prepared with dough based on spelt flour, wholemeal flour, or a mixture of gluten-free flours The quality of the raw materials is excellent: the extra virgin olive oil, the biological spelt flour, the stone-ground wholemeal flour all of which originate from Abruzzo and are often biological.
The success of La Soffitta Renovatio’s pizza can be seen from the quantity of blades signed by national and international celebrities, many inherited from the first Attic other collected in the last 10 years, just to name a few: Alberto Sordi, Gigi Proietti, Gianni Rivera, Oreste Lionello, Riccardo Cocciante, Roberto Benigni, Valentino Rossi, Ligabue, Maria Grazia Cucinotta, Raoul Bova …
