The story
Ripiena by Max Crunch is a new pizza-by-the-slice spot in Rome’s San Paolo neighborhood, earning a stellar 4.8 rating. Local reviewer Franchino Er Criminale visited twice, noting that the venue focuses on stuffed white pizza in the style of Gianni a Mattone, with faithful recipes and longer leavening. He also described it as a promising spot with excellent fried items but uneven oven cooking that needs adjustment, praising the young owners’ great potential.
Among the standout dishes, the Coda alla Vaccinara Fritta earned a thumbs-up, alongside the Supplì Classico and Crocchetta di Patate. The pizza lineup includes Pizza Rossa, Pizza con Funghi, and the stuffed Pizza Bianca Ripiena con Insalata di Pollo e Salsa Tonnata, as well as a Pizza da 10 con Granchio. It’s a casual, no-frills takeout joint worth watching as it dials in its cooking.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 13 dish mentions say about the food
Ripiena’s crab-topped “Pizza da 10” earns unanimous praise as the star of the menu, with reviews celebrating its bold, briny flavor. The overall vibe is one of confident, indulgent simplicity that leaves diners satisfied.
“This is the famous 'pizza da 10' with crab. It's the same one Gianni makes, with crab, cooked and mozzarella. The mayonnaise around it is homemade. The pizza is crunchy, it stays crunchy for about an hour. It's a tribute to Gianni's tradition, and it's spot on.”
What creators say
2 creators have covered Ripiena by Max Crunch. Most active: Franchino Er Criminale
Max Crunch has opened a pizzeria in San Paolo, Rome, focusing on stuffed white pizza in the style of Gianni a Mattone, with faithful recipes and longer leavening.
Dishes mentioned
Pizza Bianca Ripiena con Insalata di Pollo e Salsa Tonnata
This is the pizza with chicken salad and tuna sauce. The chicken is worked, the mayonnaise is made by me — only oil, salt, and yolk, no vinegar or lemon. The pizza base is crunchy, it stays crunchy for about an hour. The dough is Gianni's recipe but with longer leavening, 12 to 24 hours. The chicken salad is a bit pale underneath, but that's just the flour. Overall, it's a solid, faithful version of Gianni's classic.
Pizza da 10 con Granchio
This is the famous 'pizza da 10' with crab. It's the same one Gianni makes, with crab, cooked and mozzarella. The mayonnaise around it is homemade. The pizza is crunchy, it stays crunchy for about an hour. It's a tribute to Gianni's tradition, and it's spot on.
- Franchino Er CriminaleLoved
Pizza a taglio criminale VIA SANNIO · @ 4:14
A promising pizza-by-the-slice spot with excellent fried items (especially the coda alla vaccinara) but uneven oven cooking that needs adjustment; the young owners have great potential.
Dishes mentioned
Coda alla Vaccinara Fritta
This fried coda alla vaccinara is amazing. You can see the shredded meat, the carrot, the soffritto — the smell hits you right away. It's perfectly balanced, the flavor is incredible. I'd say it's top, really top.
- Supplì
Crocchetta di Patate
The crocchetta has real potato pieces — you can see whole potato chunks and a bit of parsley. It's good, but it lacks a bit of salt and I don't taste the oil kick. It's a little bland. If it had a good oil, it would be perfect.
Pollo alla Cacciatora Fritto
The fried chicken cacciatora has a great breading, but there's way too much vinegar. It's too acidic — that's the last thing that stays in my mouth, and it bothers me a lot. The breading is perfect, the frying is great, but the vinegar ruins it. You guys need to do better on this one.
Pizza Rossa
The pizza rossa is well-cooked on the bottom, but inside it's not fully cooked — it's a bit tough to the bite. The tomato is good, the oil is nice, but the texture is not melting. The small pizzette rosse they offered us were fantastic, though.
