La Soffitta Renovatio - La Soffitta Renovatio

Tradizione Abruzzese e Romana

The kitchen

The philosophy of La Soffitta Renovatio: traditional Abruzzese and Roman specialties and recipes made with selected products of the highest quality.

Neapolitan pizza in Rome

la napoletana

In 1990 we were the first to clear Neapolitan pizza in Rome where we only ate the crispest and thinnest Roman pizza.

Attention to the customer

The gluten-free

At the Soffitta we take the problem of celiac disease seriously or who simply follow a gluten-free diet, we are registered with the AIC Italian Celiac Association.

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The specials

We like to amaze you with special dishes and creations that take shape from our imagination to give you unexpected surprises.

The sweets

The pastry

The desserts are produced in our laboratory and by our pastry chef. Modernity and tradition come together in a unique product.

Restaurateurs for over a century!

We are proud of our origins from Abruzzo and that we are master pizza makers. Come and try our cuisine from Rome and Abruzzo, a cuisine that has not lost its popularity in over a hundred years.

Abruzzo tradition

The passion of
a family
since 1908

The Di Michele's passion for catering and good cuisine has lasted since 1908 where Nonno Antonio opened the two restaurants I Tre Scalini in Piazza Navona and Sora Cecilia in Via Poli both with a notable imprint from Abruzzo in the historic centre of Rome.

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The Chef's secrets

A refined cuisine for special moments

The menu is full of meat and fish specialties. The menus of the day are proposed and prepared according to the fresh arrivals of the day. Attention is paid to the origin of the raw materials personally selected by Massimo and Stefano.

Attention to the customer

With us gluten-free is at home

We take the problem of celiac disease seriously or simply follow a gluten-free diet, we are enrolled in the AIC. All our dishes: appetizers, first courses, pizzas and desserts can be prepared without gluten.

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Il Gusto

Selected menu

The real

Pizza Napoletana

And then our passion, the real Neapolitan pizza

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.

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