Rione in Rittenhouse Square is Celebrating Rome’s Birthday by Giving Away Free Ciottolino to the First 100 Customers
Roman-Style Pizza Shop Rione (100.5 S. 21st) is celebrating Rome’s birthday on Friday, April 21st with New Menu Items and Free Ciottolino for 100 Customers.
When Francesco and Alison Crovetti opened Rione in Rittenhouse Square in the spring of 2017, the husband-and-wife entrepreneurs wanted the business to position them as ambassadors of Roman cuisine. After all, the shop features Roman-style pizza al taglio, rectangular pizza sold by the slice or tray that’s cut with a scissor, just like they do in Rome, Italy.
With Rome’s birthday approaching on Friday, April 21st – a day in which all of Rome celebrates in grand fashion – the Crovettis want to celebrate in their own way at their popular Roman-style pizza shop. So, on Friday, April 21st beginning at 11:30 a.m., Rione will be offering complimentary Cacio e Pepe Ciottolino – breaded pasta squares filled with spaghetti, mozzarella, pecorino, and black pepper – to the first 100 customers who come to the restaurant. The Ciottolino is one of a handful of new items the Crovettis have just added to Rione’s menu.
“Rome’s birthday is always a big day for me. It’s a day of celebration,” said Francesco. “I spent my summers in Rome while growing up, and when I opened Rione, I wanted to bring a piece of Rome to Philadelphia, which is a city of neighborhoods just like Rome. I feel that we’ve done that, but we’re always looking to grow and add more items that people here love, and I believe these new menu items definitely have a ‘Philly’ feel while staying true to Roman traditions.”
In addition to the Ciottolino, which are regularly priced at $5.50 apiece, the Crovettis have added Mozzarella in Carrozza ($7.50 for 2) – house-made, breaded mozzarella wedges. Both new fried snacks, or fritti in Italian, can be enjoyed with one of three house-made dipping sauces: basil aioli; vodka sauce; or marinara. Rione has also introduced a Ripiena — stuffed pizza with broccoli rabe, Italian sausage, sharp provolone, and mozzarella.
“The Sausage & Broccoli Rabe Ripiena is absolutely influenced by our time in Philadelphia,” added Alison. “Sharp provolone, pork and broccoli rabe is totally a Philly thing. We adore that combination, and it works beautifully inside our crunchy, super light, airy dough. This will be the first of several Ripiena that we’re planning on introducing in the coming months, and I’m certain that we’ll continue to have more fun with ‘Philly flavors.’”
