La Gatta Mangiona
Giancarlo Casa covers his Super Quattro Formaggi with Comté, robiola, stracchino and Castelmagno, then finishes it with a coulis of wild berries.
Why go
Before 1999, Dissapore wrote in 2020, you would find in Rome's round pizza nothing but a desolate expanse of cracker-style scrocchiarelle, pale, battered, flattened.
That year Giancarlo Casa opened La Gatta Mangiona in Monteverde. The same review gave him the credit: If pizza in Rome is what it is today, much of the credit goes to Giancarlo Casa
(Dissapore, 2020). The gelato maker Marco Radicioni first ate here in 2000: it was a total revelation, the first time I had come across a 'real pizza'
(Gambero Rosso, 2025). 50 Top Pizza placed it No. 39 in Italy in 2026 (50 Top Pizza).
Igles Corelli, for whom Casa had named a pizza, called it Neapolitan-style in 2018 (Scatti di Gusto, 2018). Gambero Rosso files it as Pizza all'Italiana and says the pizza has a very personal style, not easily pigeonholed, the fruit of years of refinement, with a selection of organic flours
(Gambero Rosso, 2025). The Rome food writer Katie Parla describes what it does instead: Giancarlo Casa blends the textures of Roman and Neapolitan styles to make thick-rimmed pizzas with crusts that are tender, chewy, and crispy all at once
(Eater, 2022). Dissapore found the dough not the most ethereal in the mouth,
though it soon proves both light and substantial
(Dissapore, 2020).
The four-cheese pizza with berries is the one that sounds wrong. Dissapore's reviewer ordered it in 2020, at 13 euros, and found the cheeses formed a layer that stretched in the mouth while leaving every component perfectly distinct,
from the hay-like fat of the Comté to the cave-aged blue of the Castelmagno. The coulis was, if anything, slightly under-dosed. The porcini supplì, 4 euros that night, had a masterly risotto, cooked to the millimetre
inside a thin, crisp crust, rich with garlic, parsley and chilli (Dissapore, 2020). Vincenzo Pagano of Scatti di Gusto tried the Margherita Thai, one of six margheritas, with curry and oregano held in a balance that on paper would seem impossible to reach.
He also liked the Marinara di Greta, invented after service by a vegan server from fried aubergine, Itrana olives, oregano and basil. He warned about the fritti: Do not overdo them if you want room left for dessert
(Scatti di Gusto, 2020).
Gambero Rosso put the pizzas at 9 to 14 euros in 2025, with an average bill of 35 euros. Dissapore called the prices fair in 2020.
Order this / avoid
- Order: the Super Quattro Formaggi ai frutti di bosco, for Dissapore (2020).1
- Order: the porcini supplì, for Dissapore (2020), or any supplì: passing on Igles Corelli's pick, Scatti di Gusto promised
supplì to lose your head over
(2018).6 - Order: the capricciosa, with artichokes, olives, prosciutto and a hard-boiled egg, for Katie Parla (Eater, 2022).4
- Order: the broccoli rabe and sausage with smoked provolone, for Katie Parla (Eater, 2022).4
- Order: the Margherita Thai, for Vincenzo Pagano (Scatti di Gusto, 2020).5
What locals & experts say
- Dissapore (2020): 8.5 out of 10.1
Good to know
- Timing: dinner only, every day, by 50 Top Pizza's 2026 listing.
- Booking: book ahead by phone on 06 534 6702.
- Where: Via Federico Ozanam 30/32, Monteverde, south of Trastevere.
Verdict
should-visit — Cross the river to Monteverde for the pizzeria Roman critics credit with ending the city's cracker-thin era, and for a raised-rim dough nobody files under one school. Pizzas ran 9 to 14 euros in 2025. Book, and go easy on the fritti.