We’ve tested it and will be publishing a full review very soon. In the meantime, scroll down to see our photos and what others are saying about Tonda.
Tonda in pictures
What people are saying
- “Roma nel Piatto” by La Pecora Nera gave them a score of 4 out of 5 points for pizza in 2018.
- An American in Rome (2011) orders the cacio e pepe pizza and declares it “too much. Far too much. I tried scraping off a little cheese on top but it was overwhelming.” The marinara, on the other hand, won her over. The thing that is special about Tonda is the crust. Fluffy, chewy and crispy all at the same time. In other words, they have magic dough.”
- Katie Parla (2011) “Tonda combines elements of Sforno and 00100. For example, there are trapizzini as you would find at 00100, and the famous Greenwich (mozzarella, stilton, and port reduction) and cacio e pepe (pecorino and black pepper) pies that you find at Sforno. There is an ample selection of fritti, including what must be Rome’s best fiori di yucca.”
Tonda in video
In this episode about Rome from Vice’s The Pizza Show, Stefano Callegari demonstrates at his newer pizzeria Sbanco how the famous cacio e pepe pizza is made (with ice cubes). The same pizza is sold here at Tonda.