On September 5, L’Elementare will open its sixth location in Rome, at Piazza Santa Maria Consolatrice 1, in Casalbertone. With about sixty seats spread across three storefronts, featuring colorful cement tiles and warm lighting overlooking a lively, working-class square that’s still very much alive—one of those parts of the city that rarely makes it into tourist guides, but that reveals a real and recognizable Rome.
The choice of Casalbertone is no accident. L’Elementare selects its locations not only for their economic potential, but because they are “vibrant places, capable of fostering connections and telling a story about a part of Rome,” as the owners explain. This will be the last opening overseen in detail directly by Federico Feliziani, co-founder of the project alongside Mirko Rizzo: moving forward, the brand’s aesthetic has been entrusted to Naessi Studio.
From a summer at Parco Appio to six Roman spots
It was 2020 when Feliziani and Rizzo—the former already an entrepreneur in the restaurant and craft beer industries, the latter fresh off the 180gr project—decided to offer a simple, seasonal Roman pizza by the plate, without any frills. It was supposed to last just one season. The Romans’ enthusiasm convinced them to invest in their first location in Trastevere, and from there, growth has never stopped: today, the group has four permanent locations (Trastevere, Tuscolana, Testaccio, San Giovanni), a delivery service, a kitchen, and the historic seasonal location in Parco Appio. All of this has been achieved without outside investment, to maintain control over decision-making and corporate culture.
The numbers speak for themselves: in four years of growth, L’Elementare has surpassed 10 million euros in cumulative revenue; in 2025, revenue exceeded 6 million euros, representing a 25% increase over the previous year. The group employs more than 90 people and has established dedicated departments for administration, operations, human resources, and communications. In 2025, it ranked 28th on the 50 Top World Artisan Pizza Chains list and also received the “One to Watch” award.
The menu: classic pizzas and special pizzas for Casalbertone
The menu features the classics that have shaped the brand’s identity—from the Margherita to the Napoli, from the Fiori e Alici to the Boscaiola—alongside its most iconic creations: the Marinara Doppia with yellow tomatoes, anchovies, and chili pepper; the Datte Foco with ’nduja, ventricina, and Provolone del Monaco; the Parmigiana de Noantri with eggplant, stracciatella di burrata, and semi-dried cherry tomatoes;the Amatriciana di Cibaria; and the Bello de Nonna with meatball sauce, basil, and Parmesan.
For the new location, the menu will also include several special pizzas dedicated to Casalbertone, designed to reflect the neighborhood’s working-class character through ingredients and pairings created specifically for this location.
