Calzone romana
An authentic Roman speciality: a hand-folded calzone made with long-fermented dough, filled with selected ingredients and baked at high temperature for a crisp crust and a soft interior.
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Dining · Utrecht
Artisanal pizza with sourdough from ancient Roman grains, stone-milled since 1732
Eccellenza Italianacertificata 2026–2027ID 18083
Read on
The place
La Lotta, voted best pizzeria in the Netherlands 2025/2026, offers Neapolitan and Roman pizza in Utrecht made with authentic zuurdesem from a unique blend of ancient Roman grains, stone-milled at the historic De Windotter mill, in operation since 1732. The dough matures for at least forty-eight hours, ensuring lightness and easy digestion. The menu includes gluten-free options and organic vegan choices, with table service, takeaway and home delivery available even during the lunch break.
At the table
La Lotta brings the authentic tradition of Italian pizza to the Netherlands, combining the Neapolitan and Roman schools.
Why you can trust it
LA LOTTA is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Images
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In the kitchen
Services and features
An authentic Roman speciality: a hand-folded calzone made with long-fermented dough, filled with selected ingredients and baked at high temperature for a crisp crust and a soft interior.
A specially developed gluten-free base with a fermentation of at least forty-eight hours. Every pizza on the menu can be ordered in a gluten-free version. Gluten-free tiramisù is also available.
A selection of vegan pizzas made with fresh organic plant-based ingredients, with the same crisp, flavourful texture as the traditional versions.
From Monday to Friday, from 12:00 to 14:30, takeaway and delivery service is also available for office and group orders during the lunch break.
The figures
What visitors say
«Best pizzeria in Utrecht. LaLotta has become a tradition in Utrecht, and over the years it has managed to evolve both its venue and its offering.»
«High-quality pizza! Delicious! Hard to find pizza this good even in Italy!»
«A pizza like this, with such a light and digestible dough, is hard to find even in Italy. And the staff are extremely kind.»
«It combines quality and hospitality in the service in an absolutely extraordinary way. I say this as a Roman!»
Reviews appear in the language each guest wrote them in.
In the making · The processing
The dough is made from a unique blend of ancient Roman grains, stone-milled at the De Windotter mill, built in 1732. Maarten, Lia and their son William keep alive the tradition of milling with molenstenen (millstones), preserving the flour's flavour, nutritional value and quality.
La Lotta is the only pizzeria in the Netherlands that uses real zuurdesem (sourdough), prepared daily according to traditional method. The dough matures for at least forty-eight hours, resulting in a pizza that is lighter, easier to digest and richer in flavour than conventional preparations.
The pizza is baked in a traditional gas oven, respecting the timings and temperatures of both the Neapolitan and Roman schools to achieve the characteristic texture of each tradition.
The plant-based ingredients come from organic farming, selected to ensure quality and respect for the environment. The dough turns out richer in nutrients and lower in calories than industrial preparations.