Pizzeria MaMeMi WestMarket

The story

Crafted with passion, served with love

A Roman Pizzeria on Vesterbro

Two brothers and their cousin from a small town outside Rome reunited in Copenhagen in 2014 with a clear mission: to serve the best Roman-style pizza in the city. Francesco Barletta handles the dough and toppings, Danilo Barletta brings his certified sommelier expertise to the wine list, and Daniel Di Pierro oversees service and operations. Together they form the soul of Pizzeria MaMeMi, a place built on family memory and a genuine love for Italian food culture.

That combination of craft and conviction earned MaMeMi recognition from Gambero Rosso — Italy's most authoritative food guide — with 2 Slices in 2025, a mark of real distinction for a Roman pizza outside Italy.

The Dough Is the Point

MaMeMi's pizza is the pizza tonda — Rome's thin, round, crispy style — made with a top-secret blend of five types of organic flour sourced from small Italian producers. A specific kneading process produces the characteristic light, crackly base that regulars describe as being in a category of its own. Toppings are seasonal and deliberately minimal, letting quality ingredients speak clearly. The menu includes options like Cacio e Pepe with three varieties of pecorino romano, Puttanesca with anchovies and capers, and Guanciale with caramelized onions, provolone, apple and balsamic glaze — each conceived with a wine pairing in mind.

Four Hundred Wines and the People Behind Them

Wine is treated with the same seriousness as the pizza itself. Danilo and the team have personally visited hundreds of Italian producers at their vineyards, and the resulting list runs to over four hundred labels. Every bottle comes with a story — not just tasting notes, but the life and philosophy of the winemaker. The focus is on organic, biodynamic and natural production, with grapes grown using no synthetic fertilizers or chemicals, so each wine honestly reflects its terroir.

The pairing philosophy actively challenges the habit of drinking beer with pizza. Staff can walk you through the full list and suggest combinations that work — a mineral Garganega from Veneto alongside Puttanesca, a Chianti Classico with Cacio e Pepe, a Valpolicella Ripasso with the Guanciale pizza.

The Atmosphere

The room takes its cues from an Italian trattoria — warm, relaxed, and genuinely convivial. Located on Mysundegade 28 in the Vesterbro neighbourhood, a short walk from Enghave Plads and the Vega concert venues, MaMeMi draws both locals and visitors who want something more considered than a quick slice. Romans who've moved to Copenhagen describe it as feeling like home.