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EST. 2025 — HYDERABAD

A Taste of Rome in Hyderabad

WOOD FIRED PIZZERIA

Neapolitan pizza — fresh, fast, real. A 48-hour fermented sourdough, hand stretched and wood fired at 400°C. Pure Italian cuisine, served in the heart of Hyderabad.

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48-HOUR FERMENTED DOUGH

Slow proved, never rushed

400°C WOOD FIRE

Real flame, 60–90 seconds

HAND STRETCHED

Never rolled, made to order

TRUE NEAPOLITAN

Pure Italian cuisine

EST. 2025 — HYDERABAD

Rome has
arrived in
Hyderabad.

Born from a love of Italian food, craftsmanship and hospitality, our kitchen brings the character of Rome to Hyderabad through wood-fired pizza, carefully sourced ingredients and time-honoured techniques.

This is pure Italian cuisine — not a version of it. The dough is a sourdough, fermented slowly for 48 hours before it is ever touched. The tomatoes are San Marzano. The mozzarella is fior di latte. The oven burns wood, not gas, and reaches 400°C. None of that is decoration; it is simply how the dish is supposed to be made.

No shortcuts, no compromises. Simple, honest ingredients, hand stretched to order and finished in a 400°C wood-fired oven — the same discipline that has shaped Italian kitchens for generations, now at home in Hyderabad.

WOOD FIRED TO
PERFECTION
FRESH
INGREDIENTS
HAND
STRETCHED
TRUE
NEAPOLITAN
OUR INSPIRATION

Inspired by Rome.
Made for Hyderabad.

Rome taught the world that great food needs very little — good flour, ripe tomatoes, real fire and time. We’ve carried that same restraint into a kitchen built for Hyderabad: no shortcuts, no imitation, just Italian technique practiced with care, every single day.

The Oven at ROME
The Oven
The Craft at ROME
The Craft
HAND-STRETCHED. ALWAYS.
The Table at ROME
The Table
MADE WITH PURPOSE
50

Pizzas a day.

We choose craft over quantity. Every pizza is prepared with attention to detail, from the dough to the final moment in the oven.

Keeping production limited means the kitchen can stay focused on what actually matters, every single day:

Dough
Fermentation
Hand stretching
Ingredients
Oven temperature
Consistency
Freshness
Quality
Fresh pizza at ROME
PURE ITALIAN CUISINE

What makes it
truly Neapolitan.

Freshly prepared Neapolitan pizza dough
Neapolitan pizza is a UNESCO–
recognised art form from Naples, Italy
— and we make it the way Naples does.

It begins with a sourdough left to ferment slowly for 48 hours, hand stretched to order, dressed with San Marzano tomatoes and fior di latte, then wood fired at 400°C for 60 to 90 seconds. What comes out is a light, airy crust with a soft centre, charred leopard spots and authentic Italian flavour in every bite.

It is a pure Italian cuisine — no fusion, no reinvention. Just flour, water, salt, yeast, fire and patience, in the hands of people who care how it is done.

Born in Naples, Italy

A tradition that started in 1889 and has barely changed since — because it never needed to.

Light & easy to digest

Our dough is naturally fermented for a full 48 hours. Slow fermentation is what makes a real Neapolitan base light on the stomach, never heavy.

Cooked in 60 – 90 seconds

A 400°C wood fire gives the crust its perfect char, its soft centre and the leopard spotting that can't be faked.

Authentic & timeless

A handful of honest ingredients, treated with respect. A simple pizza, done incredibly well.

No shortcuts. No compromises. Just real
pizza, the way it should be.

Made the right way

We follow the centuries-old Neapolitan tradition with respect.

Nothing fake

No shortcuts. No preservatives. No compromises.

Real ingredients

Fresh, honest and high quality, in every single bite.

It's supposed to be light

A pizza that leaves you happy, not heavy.

THE PIZZA EXPERIENCE

The Neapolitan journey.
made the Italian way.

Good pizza isn't fast food — it's crafted with time, fire and passion. Six steps stand between our flour and your table, and we don't skip any of them. Our kitchen is open so you can watch every one.

48-hour pizza dough fermentation
01

48-Hour Fermentation

Our sourdough is left to ferment slowly for 48 hours. No rushing, no additives — time is what gives the crust its lightness and makes it easy to digest.

Hand stretched pizza dough
02

Hand Stretched

Never rolled, never pressed. Every base is stretched by hand to order, leaving the air in the cornicione where it belongs.

San Marzano tomatoes
03

San Marzano Tomato

Sauce made from San Marzano tomatoes, crushed — not cooked down — with nothing but a little salt and good olive oil.

Wood fired pizza oven
04

Wood Fired at 400°C

Into a live wood fire, on the oven floor. Real flame, real smoke, and heat no electric deck oven can imitate.

Neapolitan pizza cooked in wood fire
05

60–90 Seconds

That is all it takes. The high heat puffs the crust and leaves the charred leopard spots that mark a true Neapolitan base.

Pizza chef finishing a Neapolitan pizza
06

Straight to Your Table

Finished by hand with fresh basil and extra virgin olive oil, then served immediately. A Neapolitan pizza waits for no one.

THE OVEN

Wood. Fire. Time.

Simple ingredients. Intense heat. Patient craft. Our oven isn't just where the pizza is cooked — it's where the character begins, the char on the crust, the smell that hits before the plate does.

We burn wood, not gas. The floor sits at around 400°C and a pizza is in and out in 60 to 90 seconds — long enough to puff the cornicione and leave the leopard spotting, short enough that the mozzarella never turns to oil. It is the one part of the process no equipment can shortcut.

Wood Fired

Real flame, always

400° C

True Neapolitan heat

60–90s

In and out of the fire

Hand Finished

Fresh to order

SIGNATURE PIZZAS

Five worth ordering twice.

Margherita pizza
VEG

Margherita

₹299
THE CLASSIC

The purest test of a Neapolitan kitchen.

SAN MARZANO TOMATO · FIOR DI LATTE · BASIL · EXTRA VIRGIN OLIVE OIL

Diavola pizza
NON-VEG

Diavola

₹399

Bold, spiced, and built for heat lovers.

Prosciutto pizza
NON-VEG

Prosciutto

₹429

Cured, delicate, and unmistakably Roman.

Bufalina pizza
VEG

Bufalina

₹399

Buffalo mozzarella, done properly.

Chef's Special pizza
VEG

Chef's Special

₹449

Whatever's best today, straight from the oven.

ROME COMBOS

SOLO

₹499
  • Any classic pizza
  • Garlic bread
  • Lemonade / iced tea

DUO

₹799
  • Any 2 classic pizzas
  • Garlic bread
  • 2 drinks

ROME FEAST

₹1,199
  • Any 2 pizzas
  • Chicken wings (6 pcs)
  • Garlic bread
  • 2 drinks
WHAT GOES IN

Ingredients worth
knowing.

A Neapolitan pizza has nowhere to hide. With five or six ingredients on the plate, every one of them has to be right – so most of what goes into our kitchen is imported directly from Italy. Some things simply can’t be substituted.

San Marzano Tomatoes

San Marzano
Tomatoes

Grown in volcanic soil near Naples. Crushed by hand, never cooked down – bright, balanced and naturally sweet.

Fior di Latte

Fior di Latte

Fresh cow's milk mozzarella, torn rather than grated, so it melts in pools instead of a blanket.

Basil

Basil

Added by hand after the oven, never before. Heat would take the fragrance straight out of it.

Extra Virgin Olive Oil

Extra Virgin Olive Oil

First cold pressing, finished in a thin spiral over the top the moment the pizza lands.

Tipo 00 Flour

Tipo 00 Flour

Finely milled Italian flour – the foundation for a sourdough left to ferment for 48 hours.

Rome chef and wood fired kitchen
MEET THE CHEF

Crafted by Hand

Our chef's craft is rooted in traditional Italian technique – the discipline of a wood-fired oven, the patience of slow-fermented dough, the restraint to let good ingredients speak for themselves. That same craft now finds its home in Hyderabad, one pizza at a time.

Rome in technique. Hyderabad in heart.

ROME MEETS HYDERABAD

Two cities. Two cultures. One table.

We bring Italian culinary tradition to Hyderabad while building a dining experience that belongs here – contemporary, considered, and entirely at home in the city we serve.

THE SPACE

Come for the pizza.
Stay for the experience.

Warm lighting, terracotta details and an open kitchen you can actually see into. A room built to feel like Rome, entirely at home in Hyderabad.

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ROME restaurant interior
Warm lighting and dining table

WARM LIGHTING

Open kitchen at ROME

OPEN KITCHEN

Terracotta wood fired oven

TERRACOTTA DETAILS

IN THEIR WORDS
“A little piece of Italy in Hyderabad.”
PLACEHOLDER GUEST QUOTE
“The kind of pizza you remember long after the last bite.”
PLACEHOLDER GUEST QUOTE
“Rome brings something truly special to Hyderabad.”
PLACEHOLDER GUEST QUOTE

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ROME restaurant interior

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Restaurant location will be updated once confirmed.

Contact details coming soon.

Phone and contact information will be added once confirmed.