Ruver Teglia Frazionata
The clearest evidenced case of the Roman teglia lineage passing to a second generation: Ruver spent about eighteen months on Pizzarium's counter and two years in its kitchen before opening his own 24 square metre shop near Circo Massimo in 2022. The dough is described in specific terms — 900 grams on a 60x40 teglia, risen 24 to 36 hours, and baked entirely in the oven, which the piece records as a deliberate break from his teacher's method. Sourcing is named rather than gestured at, including a tomato sauce being built with Le Meraviglie della Terra of Velletri and a salumi line with Macelleria Avagliano of Sabaudia.
No photograph published for Ruver Teglia Frazionata yet.
Why it is here
The clearest evidenced case of the Roman teglia lineage passing to a second generation: Ruver spent about eighteen months on Pizzarium's counter and two years in its kitchen before opening his own 24 square metre shop near Circo Massimo in 2022. The dough is described in specific terms — 900 grams on a 60x40 teglia, risen 24 to 36 hours, and baked entirely in the oven, which the piece records as a deliberate break from his teacher's method. Sourcing is named rather than gestured at, including a tomato sauce being built with Le Meraviglie della Terra of Velletri and a salumi line with Macelleria Avagliano of Sabaudia.
What to order
La Raguver (5 euro), a rustic chianina beef ragù; the Palermitana di Pollo (6 euro); patate e mozzarella (3 euro)