Pizzeria Sancho
The Di Lelio brothers promised their Prati counter the same pan-pizza dough as the family's Sancho in Fiumicino, matured for up to 90 hours.
Why go
Gabriele Gervasi, chef de cuisine of Il Ristorante Niko Romito at the Bvlgari, goes to Sancho for the best pizza in the city
(The Relisher, 2026). Before the Prati opening, Gambero Rosso's Pizzerie d'Italia guide rated the Fiumicino shop Tre Rotelle (three wheels) (Gambero Rosso International, 2024). Emilio Di Lelio opened the shop in Fiumicino in 1969 in the family's old tavern. His son Franco, who inherited the nickname Sancho, took over in turn. Ten years ago, my brother Andrea and I modified dad's dough. No upheaval, just some technical improvements resulting from our training,
Emiliano told Gambero Rosso International in 2024. The dough now runs at 80 percent hydration, with some semi-wholemeal flour for color and aroma. The result is a pan pizza with a crunchy, thin base, cut and sold by the slice as pizza al taglio.
The brothers planned to open the Prati shop in June 2024 and put their cousin Stefano in charge of it. Emiliano promised our pizzas, the usual ones
: the rossa and the margherita, the seafood pizzas such as octopus and potato, and the stuffed bianche (Gambero Rosso International). Everyone quoted on this page ate at the Fiumicino shop or did not say which shop they used.
Gervasi says to start with the pizza rossa, thin, crisp pizza with tomato and no cheese.
His favorite is the fettina panata: a breaded veal cutlet stuffed inside pizza. It's fried and rich, so one or two slices are enough
(The Relisher). Gambero Rosso's 2025 guide, written about Fiumicino, counts that bianca with fettina panata, house mayonnaise and salad among the fillings that are now part of the shop's history
(Gambero Rosso). The other filling it names is a potato crust in pastry filled with porchetta. Dissapore called it one of the most copied pizzas in Rome in 2022 (Dissapore). Gambero Rosso sums up the counter as Crisp, greedy, loaded with filling.
On the fried side it rates the supplì al telefono done properly
(Gambero Rosso). A supplì is a croquette of tomato rice around a heart of stringy mozzarella (Gambero Rosso). Gervasi tells readers to do as the Romans do and stop by for lunch or a quick pizza snack rather than dinner
(The Relisher).
Order this / avoid
- Order: the pizza rossa, where Gervasi says to start (2026, no shop named).2
- Order: the bianca stuffed with fettina panata, Gervasi's favorite (2026) and a Fiumicino fixture for Gambero Rosso (2025).3
- Order: the potato-crust pizza stuffed with porchetta, one of the most copied in Rome to Dissapore (Fiumicino, 2022).4
- Order: the supplì al telefono, Gambero Rosso's pick on the fried side (Fiumicino, 2025).3
What locals & experts say
- Dissapore (2022, Fiumicino):
Be ready to queue a little, though the line is masterfully run, and to enjoy one of the best pieces of pizza al taglio around.
4 - Ilaria Ceccuzzi, Dissapore (2015, Fiumicino): the shop told her the tomatoes are
mostly from Maccarese
and the mayonnaise is made in house.5
Good to know
- Where: Via Giuseppe Gioacchino Belli 3/A in Prati. The original shop is at Via della Torre Clementina 142/A in Fiumicino.
- When: lunch or a snack, as Gervasi advises.
- Phone: 06/86299316.
- Price: in Fiumicino in 2022 the bianca cost 10 euros a kilo, the other pizzas up to 14 and the seafood specials 17 (Dissapore).
Verdict
could-visit — Stop at the Prati counter at lunch for a slice of rossa and a slice of the bianca stuffed with breaded veal, the pizzas that made the Di Lelios' seaside shop in Fiumicino a destination. Expect a big counter and only a few seats outside.