Seu Pizza Illuminati
Classic Suppli – Carnaroli Risotto, San Marzano Tomatoes, Mozzarella Cheese, Parmesan Cheese, Basil / Pumpkin Risotto Suppli – Carnaroli Risotto, Pumpkin, Smoked Provola Cheese, Thyme / Mamma Serena “Lingotto” – Ricotta Cheese, Spinach, Nutmeg, Parmesan, Black Pepper
Carbonara Pizza – Egg Pasteurized Cream, Crunchy Bacon, Pecorino Cheese, Black Pepper
The Piglet in the Woods Pizza – Mozzarella, Mushrooms, Ciauscolo, Raspberry Vinegar, Chestnut Cream, Hazelnut, Santoreggia
Cannolo – Pistachio Cream, Frangipane, Vanilla Ricotta, Orange Compote, Pistachio Sable, Coffee Ice Cream
Tiramiseu – Savoiardo Biscuits, Coffee, Salted Chocolate Crumble, Mascarpone Cream, Cocoa, Almond Crumble, Coffee Gel
The inside of Seu Pizza Illuminati’s menu suggests “the past cannot be changed, the future cannot be stopped,” and with an eye on tradition Pier Daniele Seu pushes forward with bold Neo-Neapolitan Pies referencing Rome, seasonality and innovation.
Opened mid-2018, traction gained from La Pizza stall at Mercato Centrale generating the resources to build a brick-and-mortar Restaurant in southern Trastevere, it is prior to 19h00 Wednesday through Monday that guests without reservations begin to line up, some seventy seats quick to fill as a well-trained staff circulates the room at a brisk pace.
All white marble and polished black, a pink neon sign reading “in pizza we trust” adding color, there is no doubt Seu is aware of Instagram, but from the moment one begins to peruse choices it is evident Illuminati is no gimmick, and when beautiful bronze Suppli arrive the fact is confirmed by way of unparalleled lightness and well-sourced Ingredients.
Already highly ranked by 50 Top Pizza Awards, a hand-selected blend of native Flour and controlled fermentation creating a Crust that puffs up big despite a base that eats crisp like Roman-style, it is after more inspired starters like fried Pumpkin Risotto and “Lingotto” that Pies arrive, the Margherita clearly popular at surrounding tables but ideas like Carbonara using emulsified Egg Yolk and contrasting Bacon felt to be a more appropriate way to enjoy a first experience.
Leopard-spotted and as light as anything in Napoli, even the sweet-savory-smoky medley atop Seu’s “The Piglet in the Woods” not occupying a lot of stomach capacity after a lengthy day of eating, do be sure to save room for Dessert as deconstructed Cannoli with a block of cold Pistachio Cream and a particularly bitter “Tiramiseu” compete with the Pizzas for top-billing.