Pizza Hunting in Frascati: Antitesi – The Slice That Might Redeem Italian Roads

I’ve swapped the open road for a napkin, and here I am in Frascati, just outside Rome—where the traffic still behaves like a badly organised demolition derby, but the pizza at Antitesi almost makes you forgive the journey. Opened in 2024 by Gabriele Convertino, this isn’t some tourist trap flinging dough like damp laundry. It’s a serious operation—focused, deliberate, and refreshingly free of nonsense.

Step inside and you’re greeted by a warm, no-frills interior: wooden floors, a green-tiled bar, and a chef working with quiet intensity behind the counter. No theatrics. Just intent.

The Journey There (Because Roads Matter)
Imagine blasting down the A1, dodging Fiat Pandas that think indicators are optional. Frascati sits perched in the Castelli Romani hills—steeped in wine and history—but don’t expect valet parking or hand-holding. Antitesi is tucked away on Via Remigio Farnetti 21, a 100-seat space spread across three rooms, one freshly added in March 2026. In summer, the dehor spills out into the street, giving it that slightly chaotic, charming “grandma’s alleyway” feel—minus the judgment.

Convertino, born in ’95, launched the place on August 8, 2024, armed with enthusiasm and what he calls “sana paura”—a healthy dose of fear. Frankly, that’s exactly what you want in someone making your dinner.

The Man and His Mission
No silver spoons here. No chef dynasty. Convertino skipped university, cut his teeth in provincial bars, then worked his way through teglia spots and pizza courses before landing in Rome’s kitchens. His philosophy is simple: “When you eat here, you must feel good.” No chasing awards, no begging for attention—just proper hospitality in a region that’s suddenly full of serious competition.

He’s ambitious, though. Keeps an eye on trends like a driver watching lap times. Talks about expanding—more local wines, more staff, maybe teglia or padellini—but only if it’s done perfectly. No shortcuts. No “that’ll do.” A rare mindset these days.

Starters: The Appetiser Artillery
If you’ve got sense, you start with the fritti.

The supplì are textbook: golden, crisp, and packed with rich ragù—no soggy disasters here. Then there’s the Kubik: fried cubes of ricotta laced with ’nduja, delivering a crunch that hits like gravel under tyres. It’s bold, punchy, and dangerously moreish.

Pair that with a local beer or a Lazio wine, and you’ve got a warm-up lap that already feels like a win.

The Main Event: Pizza That Punches
This is where Antitesi really gets going.

The pizza all’italiana arrives with a beautifully puffed cornicione—airy, structured, and just resistant enough to remind you it’s been properly made. The dough is light and alveolated, the toppings balanced. No overload, no chaos. Just harmony.

Start simple: Provola e Pepe delivers comfort with a smoky edge, while the Cinque Formaggi adds a twist with seasonal compotes—onion or apricot, depending on what’s fresh.

Then come the rotating specials. Autumn and winter lean into mushrooms, artichokes, pumpkin, and rich salumi. Spring brings lighter combinations—zucchini, aubergine, fresher profiles.

Standouts include:

• Dolce Domenica: stracotto di manzo, Genovese onions, smoked provola—rich, deep, almost absurdly satisfying.

• Romana ad Alta Quota: a seemingly chaotic mix of roasted artichokes, fior di latte, Speck, pecorino, fried artichoke, mortadella, and pepper… that somehow works brilliantly.

Prices sit between €8 and €13—frankly, a bargain considering the quality. Cheaper than a parking fine in Rome, and far more enjoyable.

Drinks and the Bill
The drinks list is compact but well thought out. Local wines from the surrounding hills, a handful of solid national beers. No bloated menu trying to impress—just enough to complement the food without getting in the way.

Final Lap: Why Bother?
Frascati isn’t short of good pizza anymore, but Antitesi stands out as the underdog with real punch. Convertino’s approach—local, seasonal, detail-driven—gives the place character. It’s not trying to be trendy. It’s trying to be right.

And it works.

This is the kind of pizza that doesn’t just fill you up—it makes you want another slice purely because it’s that good.

Go with friends. Stay a while. Order more than you should.

9/10 — loses a point only because, sadly, it doesn’t come with a turbocharger.