@Oliverb I ate there and I thought the pies (or as they call them, pinsas) were decent, but didn’t stand out amongst the better pizza options around. I had the same Maranella as you, plus the Pietralata. The dough/ crust were airier than usual pizza does because of the rice flour. The dough and the cheese were both bland, with the vast majority of the flavor supplied in the pork sausage on the Maranella and the guanciale on the Pietralata. So dependent on how much meat each bite had, its either bland or very savory/ salty.
The maranella:
The Pietralata:
I thought the porchetta was better than the pies. It was very thinly sliced, so it was finished in a hurry. A little expensive for a few slices.
