“Pinsa” comes from the word “Pinsere” which is Latin for pressed or flatten, and that happens to our dough that gets pressed Into an oval shaped, cloud-like crunchy and easy to digest pizza.
The mix of flour we use, wheat & soy, combined with a high percentage of water, rice flour and mother doughresult Into a high hydrated pizza that has no fats or sugar. Pinsa Is a light, airy, crispy and highly digestible pizza that won’t weigh you down!
Grazia Montalto - is a highly creative and talented artist. Parisian-born raised in Naples, Italy, she moved to Washington DC in her early twenties. She has 25+ years experience as a graphic designer and art director.
Her work is culminated in Citiescapes. She recently started drawing a series of ink and marker illustrations featuring landmarks around the world where lines and colors are mixed to create beautiful and original views.
"Lo Struscio" is Grazia's vision of the walkdown Via Roma - a famous street in Napoli of iconic scenes, palaces, and breathtaking views.
Via Roma Pizzeria was born from the shared roots of Biagio Cepollaro and Chef Topolino, both natives of Naples, Italy. Their passion for food was sparked in the lively streets of Via Roma, a neighborhood celebrated for its rich history, iconic views, and the irresistible aromas of bustling restaurants.
Although their early experiences were shaped by the same place, Biagio and Chef Topolino each set off on their own culinary journeys, honing their skills in various kitchens. Many years later, during the challenges of COVID, fate brought them together in Washington, D.C. Driven by a shared love for food and a desire to create something special for the DMV, they envisioned introducing a lighter, crispier take on pizza known as Pinsa—crafted with care and passion.
This idea blossomed into Via Roma, the region’s first certified Pinseria, where each creation reflects their dedication to quality and their deep connection to culinary tradition.
