Pizzeria MaMeMi
MaMeMi is run by two brothers and a cousin who grew up together near Rome and reunited in Copenhagen in 2014 to open it. Pizzaiolo Francesco Barletta makes what the restaurant calls its own interpretation of pizza tonda romana, thin and crisp, from a stated secret blend of five kinds of organic flour sourced from small Italian producers rather than a single named mill. The restaurant places its pizza second to its extensive natural and biodynamic Italian wine list, which the owners built by visiting the producers themselves.
Why it is here
MaMeMi is run by two brothers and a cousin who grew up together near Rome and reunited in Copenhagen in 2014 to open it. Pizzaiolo Francesco Barletta makes what the restaurant calls its own interpretation of pizza tonda romana, thin and crisp, from a stated secret blend of five kinds of organic flour sourced from small Italian producers rather than a single named mill. The restaurant places its pizza second to its extensive natural and biodynamic Italian wine list, which the owners built by visiting the producers themselves.