The Secret of Authentic Roman Pizza in Berlin

Can you find real Roman pizza in Berlin? We visited Sanpietrino to find the answer.

The owner, Andrea, is a chef from Rome, Italy. He loves Roman cuisine and Roman baking traditions.
In this video, he shares his story.

In this episode:

Why Andrea opened a restaurant in Germany

How he makes Roman-style pizza (and what makes it “authentic”)

His focus on high-quality ingredients

Roman-inspired pizzas: Carbonara Pizza, Amatriciana Pizza, Gricia Pizza

A classic Roman fried dish: Supplì

This video is not only about food. It is also about Andrea’s life, passion, and dream.

🍕 Sanpietrino
📍 Address: Wühlischstraße 2, 10245 Berlin, Germany
Ilmiosito

📞 Phone: +49 30 62854036
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🕐 Opening hours: Wed–Sat 17:00–22:00 / Sun 12:30–22:00 (Closed Mon & Tue)
Ilmiosito

🌏 Website: sanpietrino-berlin.com
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Please change the subtitles to your language. Sanpietrino is a Roman pizza shop in Berlin, located at Wühlischstraße 2 in Friedrichshain. The founders are from Rome, and they opened this place because they wanted to bring “a piece of Rome” to the capital of Germany. Their pizza dough is made with wheat, rice, and soy flour, and it ferments for at least 48 hours. The cooking process is also special first they bake the dough at 320°C, then let it cool, add the toppings, and bake it again. This makes the crust crispy outside and light inside. The menu includes classic pizzas, Roman-style carbonara pizza, and fried suppli. If you want to feel the taste of Rome in Berlin, this is the place. Hi I’m Andrea. I am from Rome, and we created this project called Sanpietrino to bring a piece of Rome here to Berlin. We’re introducing a different style of pizza. I have been doing this job for about 10 years. I learned in Rome, in the pizzeria of a dear friend, and I immediately fell in love with this work. This type of pizza is very special. It represents true Roman food culture. It has the typical crispy texture of Roman pizza, and this was something that was missing here in Berlin. For this reason, my partners and I decided to start this business. We began with a food truck, and eventually we were able to open our own place. I came to Berlin because of my wife at that time, she was my partner, and she had moved to Berlin. So I followed love. I have been living here for almost 10 years now. our restaurant has been open for about three years. We opened it at the beginning of January 2023. Before the restaurant, we started with a street-food truck in 2019. After around four to five years, we were finally able to open this pizzeria. now I’ll make a delicious Amatriciana. Pecorino cheese and pepper. This is a pizza with fresh buffalo mozzarella cheese. The dough we use here is different from classic pizza dough because it contains rice and soy flour. This makes it lower in calories and higher in protein. It is a mix of three flours that creates this specific type of dough. An important factor is the amount of water. It has a minimum of 80% hydration. The maturation process is also special. It requires a long time, at least 48 hours. This makes the dough easier to digest. This is another important feature. We cook it in two phases. First, there is a pre-cooking phase. Second, we add toppings and cook it again. This ensures the product is well-cooked. It becomes crispy and soft at the same time. This is a very important characteristic of Roman pizza. ”Is a pizza with potatoes, provolone cheese, and sausage okay?” One, two, three… Four pizzas. With potatoes and without pepper. One with potato and truffle, but actually it would be provolone,potatoes, and sausage. Hi! how are you? Now I’ll finish with these pizzas, then I’ll complete yours here A bit of pasteurized egg yolk Pecorino cheese and pepper. Here is this. Taste it. Are you the boss here? Yes, I am the boss here. Actually, there are three bosses. Federico and Giovanni. You know Giovanni, right? Look, this is a small piece It is very delicious. It is called Provolone Mandarone. It is like a huge mandarin orange. Here you go! This is for you! Thank you very much! The nice thing about this pizza is that, since it’s already partially pre-cooked, it’s much easier during service. You don’t need to stretch the dough, so everything becomes faster The oven temperature is lower compared to a traditional pizza like a Neapolitan pizza. so you can do more things at the same time, because the pizza stays in the oven a bit longer. Hi star, hi.　See you! Bye guys, enjoy your meal. A kiss to everyone at home, bye. In Berlin there are a lot of Italians and Spaniards, so it feels a bit like home. This is another classic Roman dish. As I was saying, the supplì. This is a Cacio e Pepe with lemon zest, The supplì is another typical Roman specialty. Technically, it is a rice ball. with a mozzarella heart, and it is breaded and deep-fried. There is one interesting thing. Everyone clearly knows pizza. However, the curious thing was about the supplì. Here in Germany, they do not have the culture of supplì. When we sold them at the market, people read ‘supplì’ but pronounced it ‘zuppe.’ They thought it was ‘zuppa,’ which means soup. So, they asked us for soup. But obviously, they were these crispy rice balls. This is a curious thing that happened when we started bringing Roman products to the city. For example, I often take inspiration from pasta recipes because the concept is similar. So, I try to reproduce Italian recipes on the pizza. This is our Roman Marinara pizza. This Roman sauce contains chopped parsley, garlic, salt, and extra virgin olive oil. Amatriciana pizza is with tomato sauce and guanciale (cured pork cheek). Pecorino cheese and pepper are added after the pizza is baked. Sanpietrina shows us the true beauty and tradition of Roman pizza. We are very happy to share this delicious moment with viewers around the world. Thank you very much for watching our video until the very end. please subscribe and like to support our journey.