Pizzeria Napoletana Roma Nomentana: Terra Mia

Terra Mia is a Neapolitan pizzeria Rome in a side street of Via Nomentana which welcomes you to a well-kept room with warm and inviting lighting. The staff is very friendly and attentive. Since it is a short walk from the Luiss Guido Carli University where I am attending the Executive Master of Food and Wine Journalism, I have already been there twice with my course colleagues: a sign that I liked it! In the photo I am with Gisella Salvati and Federica Giarruzzo, by now my dining companions in the literal sense of the word! 😄

The mise en place is simple, traditional wooden tables accommodate the butcher paper on which the menu is printed. The tumblers and cutlery are simple, and the beer glasses are those provided by the paper companies. There is a lack of good, perhaps local, craft beers, and I had to fall back on a mass-produced beer that unfortunately, although discreet, I could not finish: the Messina beer.

Last night we started with a frettino misto with zeppoline, crocché, arancini and montanare which was nice, but slightly greasy. And since the portions are large, I couldn't finish the pizza!

The pizza has a long leavened dough, with a well-veined crust and baked to perfection. I have been there twice and tasted three different pizzas: the mortadosa with mortadella, stracciatella and pistachio grain; the pugliese with cream of broccoli, stracciatella, anchovies and crumbled tarallo; and the parmigiana with tomato, mozzarella, aubergine and parmesan.

Neapolitan pizzeria Roma Terra Mia: pizza from Puglia

The Pugliese is the most successful pizza from the point of view of toppings, very good and I can't wait to eat it again! It exudes an intense scent of broccoli and is well balanced on the palate because the bitterness of the broccoli and the savouriness of the anchovies are perfectly balanced by the sweetness of the taralli (which also give a crunchy touch) and the delicate acidity of the stracciatella.

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Pizzeria Napoletana Roma Terra Mia: the mortadosa pizza

The mortadosa is another wonderful pizza, good taste and really well seasoned! Stracciatella is quite a balanced ingredient in itself because it brings with it fatness and acidity and the one I found on the pizza was of excellent quality. Delicious was the pistachio grain which gave it crunch and matched perfectly with the mortadella added on the way out.

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Pizzeria Napoletana Roma Terra Mia: the pizza parmigiana

Parmigiana is the only pizza, in my opinion, that has failed as a topping. This is a taste I know because I eat it often - like the classic mortadella, stracciatella and pistachio (with a variation of burrata) that I always get everywhere. It's more like a classic margherita to which well-cooked aubergines have been added, but they don't seem to be fried and take up not all the bites I've cut. The parmesan cheese cannot be felt and there is a crunchy part missing. So it is a Neapolitan pizza that is more neutral and disappoints a bit for those who appreciate this taste of pizza. However, it could easily be improved, for example by adding - just before serving - some previously prepared Parmesan cheese chips that would load the taste, infuse flavour and give that crunchiness that I missed.

Value for money is very good, the first time we spent €15 per head with pizza, water, beer and bitters and the second time €20 per head with pizza, fritter, water and beer.

Terra Mia is located at Via Reggio Emilia 10, 00198 Rome and is open Tuesday to Sunday from 18:30 to 23:00.

Cheers 🍷

Chiara

P.S. If you want to read another review of a pizzeria Rome I recommend this SEU pizza Illuminati.