Panella and Roscioli are two legendary Italian families, connected by their deep love for the Roman culinary tradition. Now they have become partners in a quest to conquer the United States with their delicious pizza romana. You may be aware of the Naples pizza craze sweeping across Manhattan, but now you have to come to terms with its longtime rival – the thin and crispy Roman-style pizza, which has always competed with the fluffier Naples version for pizza primacy back in the old country. Americans (and not only), who are already in love with the authentic Italian cuisine of Antica Pesa and Feroce restaurants, will now be able to taste the original pizza of the Antico Forno Roscioli at the Feroce Pizza & Bocce Bar, located at the uber-hip Moxy Chelsea, in New York’s Flower District (yes, there’s even a flower district). Now you can sample the taste of true Roman pizza.
A ferocious universe
Hosted by the Tao Group’s Moxy Chelsea Hotel, Francesco Panella’s Feroce is the perfect destination for Italian cuisine open almost 24 hours a day. Here you might bump into celebrities like Russell Crowe or J.Lo, who come to bask in Italian style, or top model Gigi Hadid, who can often be seen sipping her Negroni Sbagliato with friends. At Feroce you have the same staff that catered Madonna’s last birthday party. Enough said.
Madonna eating Feroce & Roscioli Pizza (@f_panella IG)
As an extension of regionally focused Italian concepts – Feroce Ristorante, Bar Feroce, and Feroce Caffè – Feroce Pizza & Bocce Bar will serve a traditional Roman pizzeria menu in an indoor-outdoor oasis on the second floor of the hotel. The first impression is that of entering the Garden of Eden. The space was created by the cutting-edge designers and architects of the Rockwell Group. There are beautifully hand-painted nature and animal motifs throughout, as well as a retractable roof awning. And just like in a traditional Italian pizzeria, there’s the massive terracotta oven, nestled in the corner of the intimate pizza kitchen. You might also be surprised to find a custom bocce table, made exclusively for this small piece of Italian culinary paradise.
The menu’s main attraction, obviously, is the authentic pizza romana of Antico Forno Roscioli. It’s a round pizza with a very thin, crispy crust made from long leavening dough. Pizza selections include Margherita made with Casa Barone Piennolo tomatoes, buffalo mozzarella, and organic basil ($16). You also have the A14 Pizza made with DOP San Marzano tomato sauce, prosciutto di Parma aged for 24 months, arugula, cherry tomatoes, and imported burrata from Andria ($18). Snacks such as Feroce’s homemade Cacio e Pepe Chips with pecorino romano cheese and black pepper ($8) or San Gennaro crostini with imported Italian sausage and broccoli rabe ($12) are perfect with a glass of red wine. As a matter of fact, Feroce offers a wide all-Italian wine list and a selection of peculiar Italian and American beers. Of course, there’s also room for excellent traditional cocktails, like Negroni and Spritz.
Two families, a Roman heart
The partnership marks the first time Roscioli has prepared their signature Roman “tonda-style” pies in the United States and is a result of a longstanding relationship between two legendary Italian families, the Panellas and the Rosciolis. These two brother duos, already leaders in Rome’s hospitality industry – Francesco and Simone Panella (of Antica Pesa, founded in 1922), and Alessandro and Pierluigi Roscioli (of Roscioli, founded in 1824) – have been working on the pizza project for seven months.
As for the decision to bring his family’s recipe stateside for the first time, Pierluigi Roscioli, says “My family’s bakery has been in Rome since 1824, and as a baker myself, it’s very important for me to stay true to my Italian traditions. It’s been an honor for me to watch our business develop throughout Rome, and after many years of being asked to share our operation internationally, we are honored to share a part of our legacy and maintain Italian traditions with Francesco Panella and Feroce here in New York.”
A marriage of business and hearts that works on mutual respect and love for the Roman tradition. “For me, Roscioli defines the culinary culture I know and love from Rome perfectly,” says Francesco Panella. “The scent of their bread floods through the streets of Roma, and as a Roman, with just one whiff, I know it’s Roscioli. It’s an icon for Romans and visitors.” Expanding on the relationship, Panella adds, “While growing up in Trastevere and entering into my family’s fourth-generation business, I’ve always had a lot in common with Alessandro and Pierluigi and I greatly admire their passion and determination for continuing their family’s legacy from generation to generation.”