Elysium: The Arrival of “Naporomana” Pizza in the Capital

The place where premium crunchiness meets refined cocktails

 

Just a few steps from the picturesque Campo de’ Fiori and behind the majestic Basilica of Sant’Andrea della Valle, there’s a new addition that’s been intriguing both tourists and locals who share a love for pizza. Its name is Elysium. This is not just any pizza in the bustling city; the aim is to create a fusion between traditional Neapolitan and classic Roman pizza, resulting in what pizza chef Luca Russo has dubbed “Naporomana.”

 

The project came to life thanks to sommelier and entrepreneur Jenny Migliorelli and her son Alessio Iaci, who has a passion for food and pizza. They had the intuition to offer a different proposition in the Roman scene, combining high-quality leavened products with sophisticated Mediterranean-flavoured mixology.

 

Behind the menu is the renowned consultant Valentino Tafuri, pizza chef of the “3voglie” pizzeria in Battipaglia, instructor at the In Cibum school, and chef ambassador for Moretti Forni. This collaboration was aimed to adapt the classic Neapolitan pizza to Roman tastes, creating a crunchy “Naporomana” pizza.

 

Entering Elysium, you are greeted by an industrial pop-style atmosphere, softened by neon signs and stabilised moss covering the walls. The pizzeria area stands out immediately, showcasing two ovens that perfectly harmonise with the surroundings, the beating hearts of the entire place: Neapolis 9 and S series Icon. These technologies provide all the power needed for a busy venue, with 160 indoor seats and 30 more outside.

 

We asked Jenny and Alessio which menu item is the most popular. “Being the first in Italy to offer a crispy ‘ruota di carro’” – a type of Neapolitan pizza, extra thin and wide like a cartwheel aka ruota di carro ed. -, Jenny explains, “this is definitely the most chosen product, baked in the Neapolis oven. Another strong point is the bread we bake in the S series Multibake deck equipped with a steamer. We also offer tasting itineraries based on both pizza and bread, paired with a selection of refined local oils. This idea actually inspired the name of our venue.
Elysium is the Latin name for the Elysian Fields, a sort of paradise represented by vast wheat fields, from which the flour for leavened products was taken.”
The name of the street, Via Monte della Farina aka ‘Flour mountain street’, which historically lent wheat to those in need to save them from usurious debts, fits perfectly with this concept.

 

But Elysium isn’t just about pizza and bread. They also serve pizza by the slice, filled pizzas, crispy “baciate” (a crunchy reinterpretation of filled focaccia), and desserts baked in the S series, which, in addition to the Multibake chamber, has also a Fastbake reaching 500°C for contemporary pizza, perfect for peak hours.

 

Luca Russo explains how the chosen ovens greatly facilitate the work of the kitchen brigade: “From personal experience, I can say that they have been the solution to all my problems, starting with being able to turn on the ovens remotely from home, to their easy cleaning. In terms of baking our products, they’ve proven to be very reliable ovens, and I’m impressed by the precise heat control of the top and deck elements.”

 

The tasting does not disappoint. We try the most popular pizzas, recommended by Alessio: the “Sauna Calabrese,” with cooked tomato, Buffalo Mozzarella DOP, aged salami, Spilinga ’nduja salami, and Pecorino Romano DOP, showcasing its full character, from the intensity of the flavour to the balanced gustative perception, and the appetising crunch of the crust. For the romantics, Alessio recommends the “Anni ’80,” a margherita pizza with ancient Neapolitan tomato and Pecorino Romano DOP, hitting right in the heart.

 

We conclude our visit with one last question for Luca: “If you were to recommend one of these ovens to a colleague, what would you say?”
“They should get up to date!” he replies. “Clinging to tradition is useful only if you lack the means to innovate and adapt. I don’t deny my origins, and I don’t criticise my old-school colleagues, but today, fortunately, we can move forward.”

Elysium and its “Naporomana” stand out in the diverse Roman pizza scene, offering a new point of reference for those looking to enjoy a different, unique crunchy option.