This simple pizza showcases the 100-hour dough fermentation. The crust is light, airy, and crispy — not dense like typical Roman pizza. The extended fermentation develops a slightly nutty flavor. Topped only with olive oil and salt to let the dough quality shine. Multiple reviews call this the signature that distinguishes Casa Manco.
Tips from diners
Order this plain to understand why Casa Manco is worth visiting. The fermentation is evident in the texture and subtle sweetness.
The nduja — a spreadable, spicy salami from Calabria — is distributed across the dough. Fresh burrata is added to the warm pizza, creating creamy pockets. The spice from nduja contrasts with the coolness of burrata. The 100-hour dough provides a light platform for these rich toppings.
Tips from diners
This is a standout if you enjoy spicy food. Burrata tempers the nduja heat.
The simplest version showcases both the dough and fresh mozzarella. Tomato sauce is restrained. Mozzarella is added post-baking to retain its creamy texture. The extended fermentation of the dough makes even this basic combination taste refined.
Tips from diners
Order this alongside the plain white pizza. Compare how the mozzarella changes the experience.
Drawing from Southern Italian tradition, this pizza layers blanched fennel, green olives, and lemon zest. The combination is bright and slightly bitter — not typical pizza flavors. The citrus cuts through richness. The light dough prevents the toppings from becoming heavy. A vegetarian dish with serious flavor.
Tips from diners
Not a traditional Roman pizza flavor, but worth trying. It pairs well with beer or a crisp white wine.
When in season (late spring to early summer), Casa Manco features zucchini blossoms. They're paired with white anchovies for umami depth and brightness from herbs. The flowers remain delicate despite baking. The anchovies dissolve slightly into the dough. This vegetable-forward pizza shows seasonal awareness.
Tips from diners
This appears only May-July. Call ahead to confirm availability. When they have it, order it.
Casa Manco operates at Box 22 in Testaccio Market, run by married couple Paola and Andrea. The signature is their 100-hour dough fermentation, creating a light, crunchy base that's digestible and focuses flavor on the toppings. They prioritize seasonal, locally sourced, organic ingredients from the surrounding market. Daily specials change based on what's available. This is serious pizza-making in a market setting.
Casa Manco is embedded in Testaccio Market — one of Rome's great working markets. Arrive early to experience the full market energy with your pizza.
The market operates mornings only (8 AM-2 PM, 10 AM-2 PM Sundays). This is a breakfast and lunch spot, not dinner.
Menu changes daily based on what's fresh in the market that morning. Call ahead or expect surprises — in a good way.
Pizza costs €2.50-5 per slice. An excellent meal of 2-3 slices costs €6-10. This is world-class dough at market prices.
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