On the menu
Tartaglia designed the elegant white space, complete with luminous images of Rome and Italy drifting across a plasma screen, and he had a partner-in-pizza: chef Alessandro Scuderi.
Chef Alessandro Scuderi is one of the most influential contemporary pizzaioli in Italy today. He is a Roman‑style and pan‑baked pizza specialist, known for his precision dough work and highly digestible products. The dough is long‑fermented, producing a light, airy interior and a signature Roman crunch.
In the end, the duo crafted a concept so compelling that Romanaccia landed on GAYOT’s Best 10 Pizza Restaurants in the U.S.A.
There are four pizza sections on the menu:
– Classiche (Romanaccia classics like Margherita)
– Lingue (crispy Roman flatbreads)
– Baciate (pizza sandwiches)
– Speciali (chef’s specials), see about the Lasagna pizza below.
Oh wait, make that five. There’s also a Dolci section, and guess what? It’s a pizza sandwich filled with Nutella.
From water to soda, wine, beer and cocktails, you’ll be drinking Italian only.
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The Cahuenga Boulevard location is tiny, with just a few tables, for twenty-five pizza lovers. The pies are served on rustic wooden planks. It can get very busy, so another way to enjoy a slice (a generous 5.5 by 7.5 inches) or a full pizza (an impressive 11 by 30 inches) is at home with friends and family, via takeout or delivery. The reheating instructions are clearly printed in each box. |
Learn more about Romanaccia directly from Luca Tartaglia
Watch my exclusive video with now restaurateur Luca Tartaglia. A touching family story.
| Take note of the late opening hours on Fridays and Saturdays, when the Italian ovens stay hot well into the night. |
Did you say lasagna pizza? Sì, l’ho detto
One of the most popular pizzas on Romanaccia’s menu.
