180 Grammi is a Roman pizza concept that steps out of the “comfort zone” to venture into the future. This is the idea behind the “BACK TO THE PIZZA” project, which propels the tradition of Roman pizza into a new creative dimension through a journey across space and time. The format was conceived by Jacopo Mercuro, a young pioneer in the evolution of Roman pizza. Driven by his passion, he has become one of the most acclaimed pizzaioli in the industry, earning national and international recognition for his unique doughs and innovative supplì.

From Roman tradition, only the most fascinating aspects are preserved, combined with a base made from indirect dough, characterized by long fermentation times. The toppings range from classic to internationally inspired creations, the result of Mercuro’s research into new flavors that he has personally tested during his travels.

But it’s not just about pizza. The menu also features a selection of fried delights, starting with supplì and including the iconic Sampietrino, a standout specialty of the format: a cube-shaped creation of about 70 grams, designed to have its own distinct identity—not just through its registered trademark name, but also in its format, taste (inspired by traditional Roman dishes and beyond), and unique breading.

Rounding out the menu are Mercuro’s famous desserts, such as the Fluffy, maritozzi, and artisanal leavened pastries.

With the support of FRetail, this replicable format is focused on the travel sector, offering Chef Mercuro’s iconic pizza by the slice alongside a selection of dishes from the Roman Friggitoria, paired with the indispensable maritozzi.