Divina

Located near the Vatican, Divina operates with a chef-led philosophy that treats the Roman pizza as a canvas for high-tier Italian ingredients. The dough undergoes a rigorous 48-hour fermentation process, resulting in a crust that is exceptionally light, airy, and easily digestible. The 'Capricciosa' is a technical standout, featuring San Marzano DOP tomatoes, silky fiordilatte, and a soft-boiled organic egg, all topped with 18-month aged crudo di Parma. Aroma is a key component, with the scent of wood-fired dough and fresh basil greeting diners upon entry. The 'Tommasino' pizza offers a sophisticated play on textures, combining hand-torn buffalo mozzarella with semi-dried De Carlo tomatoes and a vibrant basil emulsion. Every ingredient, from the Cetara anchovies to the Taggiasca olives, is sourced with precision. This is a destination for those seeking the pinnacle of Roman thin-crust technique and ingredient-driven excellence.