Why it belongs in ORBIS
Family-run pizza al taglio stand (Box 22) inside Rome's Nuovo Mercato di Testaccio, run by Paola and Andrea; dough ferments up to 100 hours, topped with seasonal, market-sourced ingredients.
CasaManco is a pizza-by-the-slice stand run by husband-and-wife team Paola and Andrea from Box 22 inside Rome's Nuovo Mercato di Testaccio, open mornings into early afternoon, Monday through Saturday. The couple came to pizza-making as a second career and built a following around dough given close to 100 hours to rise, using organic and part-whole-grain flours, producing a crust that stays light and crisp at the edges. Toppings change with the seasons and draw on ingredients from neighboring market stalls - zucchini blossoms, anchovies, 'nduja with soft cheese, roasted vegetables, and less conventional pairings like pear and gorgonzola. The stand also sells suppli, craft beer, wine and soft drinks.