Best Dishes at Tac Thin and Crunchy

Seu's signature style: dough fermented slowly becomes light and crispy when baked at high heat. The crust is thin enough to eat with your hands but strong enough to hold the toppings. San Marzano tomato, fior di latte mozzarella, fresh basil, and good olive oil are the only players. This is what Roman pizza should be—nothing added to convince you of its worth.

Potatoes are boiled, mashed, and formed into logs, then breaded and fried until the outside shatters and the inside remains creamy. A simple side or starter that shows Seu's attention extends to items that might be overlooked. No filling, no tricks—just perfect execution of a childhood Roman street snack.

Supplì—the Roman fried rice ball—is made here with savory tomato and basil risotto, mozzarella, and ragù. The breading is double-fried until shattering crispy and dry, not oily. Each supplier arrives hot and ready to tear open and taste the ragù inside. These are better than most standalone supplì restaurants—a sign of how seriously Seu takes every component.

A seasonal variant that celebrates the tomato itself. Fior di latte mozzarella melts into warm spots while cherry tomatoes from Pachino (a Sicilian variety known for sweetness) keep their shape and burst with juice. The crust receives these toppings as a complement, not as an afterthought. Simple but requires perfect ingredients to work.

For those who want heat: soppressata—spicy cured pork from Southern Italy—is distributed across the pizza so each bite has the cured meat's peppery kick. The fat from the soppressata melts into the mozzarella, creating richness that balances the spice. The crust doesn't suffer—it's still crispy and light, not weighed down by toppings.