ROMO was born as a new way of understanding pizza within the Sartoria Panatieri universe. After years of exploring dough, ingredients, and artisanal processes, Rafa Panatieri and Jorge Sastre launched a distinct line: more direct, urban, and everyday, but built with the same high standards. Here, the focus shifts to Roman tradition, with thin, firm, and crispy pizzas made with biga and a 48-hour fermentation.

The concept stems from a simple idea: to make a pizza that can be eaten spontaneously without sacrificing craftsmanship. The dough acts as a light yet structured base, capable of supporting generous toppings without losing its texture. On top of this are local and seasonal products, house-made charcuterie, and combinations that connect Italian culture with a distinctly Barcelonan sensibility.

ROMO doesn't aim to literally replicate a Roman pizzeria, but rather to interpret that tradition through our own approach. Our recipes are crafted with freedom, precision, and an open mind to our surroundings: porchetta with potato chips and aioli, braised ham with Biscayne sauce, Figueres onions, and other ingredients that are part of our pantry and our identity.

The result is a more informal, accessible, and flexible concept, designed for dining in, takeout, or enjoying at home. ROMO expands the group's vision with a proposal that maintains attention to detail, in-house preparation, and respect for the product, but adopts a more immediate approach. A contemporary Roman pizza made in Barcelona, with its own personality and a desire to become part of everyday life.