Recently modernized, two rooms with elegant mosaic, counter, outdoor tables. Michele Liberti has youthful manners and attitudes even at 77 years old. In ’70 he finished pastry school and learned the trade from the famous Lucchese and Giannettino. In 1972 he opened his oven and the Roman name “alla romanella” means “let's make it fast”. Now he's always browning fried and baked. Butter or meat arancini, calzones, croutons and skewers, pizzas, baked calzones, Palermo sfincione, ravazzata. Row of customers especially at lunchtime. You are welcomed by the nice son Andrea.
Exquisite desserts: iris, donut, croissants, krapfen, cassate.
Sister-in-law Daniela and granddaughter collaborate.
Text produced by journalist Claudio Riolo https://www.riquadro.com/ambasciatore/?distretto=36
