Margherita 2.0
A reinterpretation of the classic with yellow datterino tomato cream, bringing sweetness and colour to the leavened dough base.
What visitors voted
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Dining · Fabriano (AN)
Pizzeria with double oven in Fabriano's historic centre: Neapolitan and Roman, traditional cooking
Eccellenza Italianacertificata 2025–2026ID 25967
Read on
The place
Monella Pizza Experience brings the philosophy of two ovens to the historic centre of Fabriano, under the porticoes of Piazza Garibaldi. Neapolitan-style pizza at 320 degrees with a tall cornicione and soft heart, or a thinner, crisper Roman-style: the same artisan care, long fermentation, seasonal ingredients. The menu features specialities such as the Margherita 2.0 with yellow datterino tomato cream, the Monti Lattai with whole burrata and pistachio cream, and the Fresca with stracciatella and home-made pesto. Not just pizza: hand-pulled chitarrine, boards with local, zero-mile produce, and artisan arancini and crocchè.
At the table
Monella Pizza Experience occupies a space in the heart of Fabriano, beneath the portico of Piazza Garibaldi. The pizzeria-restaurant's proposal rests on the coexistence of two souls.
Why you can trust it
Monella Pizza Experience 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.
Location
Monella Pizza Experience is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
A reinterpretation of the classic with yellow datterino tomato cream, bringing sweetness and colour to the leavened dough base.
Whole burrata and pistachio cream create a balance of creaminess and savour, between the white of the dairy and the green of the nut.
Stracciatella and home-made pesto meet on a white base, for a proposal that favours the freshness of the ingredients.
Hand-pulled egg pasta, following the tradition of the square-cut format, prepared on site.
Artisan cured meats and cheeses sourced locally, sautéed wild herbs, and organic local honey from Luca Bianchi.
Arancini, crocchè and zeppoline di mare, crafted with attention to lightness and flavour, served dry and crisp.
The figures
What visitors say
«Excellent Neapolitan pizza, dry and crisp cornicione. Prompt and courteous service, excellent value for money.»
«The quality of the ingredients is excellent, the pizza was a 9/10. Easy to digest and tasty. Their lemon dessert is delicious.»
«Fantastic Neapolitan dough, top-quality ingredients, friendly staff, quick service.»
«The fried dishes really surprised me, dry and flavourful — and I have to say, the zeppoline di mare are better than anything I've had in Naples.»
Reviews appear in the language each guest wrote them in.
In the making · The oven
Monella Pizza Experience uses two separate ovens. The first is dedicated to Neapolitan-style pizza and reaches 320 degrees, a temperature that allows the cornicione to rise while the heart stays soft. The second bakes the Roman-style, producing a thinner, crisper base.
The dough rests for extended periods, allowing the gluten structure to develop and improving digestibility. The choice of ingredients follows the seasons, to ensure well-defined flavours.
The chitarrine are hand-pulled in house, and the fried dishes prepared using traditional methods. The restaurant offers gluten-free options, certified on specialist portals for people with coeliac disease, making the menu accessible to different dietary needs.
