Termini! Named after Rome’s iconic central station, the heart of the Eternal City… Our bottomless brunch consists of a fun filled 2 hours either between 12:00-14:00 or 16:00-18:00 every Saturday. Offering a sharing antipasto platter to begin with, followed by bottomless mixed pizza slices. Complemented by bottomless Prosecco, Aperol Spritz, Italian G&T and Peroni! Please book early to avoid disappointment, our bottomless regularly sells out.
Pizza al taglio or pizza al trancio (literally “pizza by the cut”) is a special kind of pizza, baked in rectangular trays. In the late 1950s, in Rome, some bakers began to bake their dough in a tray into electric ovens and to garnish it with tomato sauce and olive oil. Using a high hydration dough recipe and proving for 72 hours leads to a lighter and easier to digest pizza.
Today, the pizza al taglio is the most eaten and loved street food in Rome (and in most of Italy), and young Roman artisan bakers such as Cristiano Garbrino (who trained Simpatico’s owner Nick Julian) developed new techniques mixing different kind of flours and changing the rising times, and also matching hundreds of different toppings (including vegetarian and vegan options) in order to make the pizza al taglio a real “tailored” and gourmet experience.