Tellia

Enrico Murdocco’s story is one of great determination, study, research and passion. Over the years, all these elements have led him to be regarded as one of the best pizzaioli in Italy, which is by means a coincidence given all the work he has devoted to leavening, flours and the other ingredients he uses. The workshop cum deli in Via Maria Vittoria is the beating heart of a production range featuring pan pizzas, different types of bread and classic yeasted cakes. The pizza alla romana is crisp, soft and delicious. Ready meals include icons such as carbonara and amatriciana, porchetta, Caesar salad with pecorino fondue, chicory, roast bacon, and guinea fowl in tomato sauce. We recommend (also available at the deli in the Santa Rita quarter) the duck speck with raschera fondue, cream of cavolo nero with tomato and chilli sauce, and the vegan dish, cream of red cabbage, spinach and confit tomatoes.

Breads come in different typologies (mixed cereal, semolina, wholemeal mixed grain, with olives, classic and wholemeal rye and seeds and so on), the grissini are fragrant, and panettoni are also offered in summer versions, among which semi-candied coconut and raspberry.

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