The Roman Way: More Than Just Thin Crust
When most people think of Italian pizza, they picture the famous Neapolitan style with its puffy, charred edges. But there’s another tradition that’s equally authentic and perhaps even more nuanced – Roman style pizza, or as we call it in Italy, "pizza tonda".
Growing up near Rome, our founder Francesco learned this craft from local pizzaiolos who treated pizza-making like an art form. Roman pizza is all about balance: ultra-thin, impossibly crispy, yet somehow still light and digestible. It’s the kind of pizza you can enjoy with a glass of wine without feeling weighed down.
The Soul of Great Pizza: Time and Patience
Here’s where most places get it wrong – they rush the process. Authentic Italian pizza dough isn’t something you can hurry. At our Vesterbro location, we start preparing tomorrow’s pizza dough today.
Our dough undergoes a 48-hour fermentation process. This isn’t just tradition for tradition’s sake – this slow fermentation breaks down complex proteins and starches, creating a dough that’s easier to digest and develops those complex flavors you can’t achieve any other way.
We blend five different organic Italian flours, each bringing something unique to the final product. It’s like creating a symphony where every ingredient plays its part perfectly.
The Art of Less is More
Roman pizza philosophy is beautifully simple: let great ingredients speak for themselves. Instead of piling on toppings, we carefully select seasonal ingredients that complement each other and, most importantly, don’t overpower that delicate, crispy base.
Take our ‘nduja pizza, for example. The spicy Calabrian spread is so flavorful that it only needs a touch of fresh mozzarella and perhaps some arugula to create something extraordinary. It’s about understanding how flavors work together, not about quantity.
Modern Needs, Ancient Techniques
While we honor tradition, we also understand that people have different dietary needs today. We’ve worked hard to create vegan options that don’t compromise on authenticity, using plant-based ingredients that still deliver those complex flavors Italian cuisine is famous for.
Our gluten-free pizzas use specially sourced Italian flour blends that maintain the texture and taste you’d expect from authentic Roman pizza. It’s about inclusion without diluting what makes our pizza special.
The MaMeMi Story
We’re not just another restaurant – we’re three cousins who grew up together near Rome and found each other again in Copenhagen. Francesco brings his pizza expertise, Danilo his wine knowledge, and Daniel his passion for hospitality. Together, we’re trying to recreate that feeling of sitting in a Roman neighborhood pizzeria, where food is about connection and joy.
Being recognized as the 23rd best pizzeria in Europe means a lot to us, but honestly, what matters more is when a customer tells us our pizza reminded them of their honeymoon in Rome, or when Italian expats say we make them feel at home.
Where Tradition Meets Copenhagen
You’ll find us on Vesterbro, just a few minutes’ walk from Vega. Whether you’re catching a concert or just exploring one of Copenhagen’s most vibrant neighborhoods, we’re here to offer you something authentic in a city that appreciates good food.
Our location feels intimate and warm – the kind of place where conversations flow as freely as the wine, and where taking your time over dinner is celebrated, not rushed.
Come Experience the Difference
If you’re curious about what makes authentic Italian pizza so special, we’d love to show you. Book a table and let us guide you through flavors that have been perfected over centuries. Whether you’re a pizza purist or someone who’s never tried Roman-style pizza, we promise you’ll taste the difference that comes from doing things the traditional way.
Because at the end of the day, great pizza isn’t just about technique or ingredients – it’s about passion, respect for tradition, and the simple joy of sharing good food with good people. Visit us at MaMeMi Pizzeria on Vesterbro. Reservations recommended, but walk-ins are always welcome when we have space.
