Today we’d like to introduce you to Angela Andellini.
Hi Angela, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
La Casina DC is more than a pizzeria—it’s a piece of Rome brought to Washington, D.C.
Founded in 2021 by us Angela and Fabrizio Costantini, La Casina was born from a simple idea: to share the true taste of Roman street food with the local community.We are Both originally from Rome, grew up surrounded by authentic flavors, family traditions, and a deep respect for quality ingredients and time-honored techniques.
The name “La Casina” comes from their roots in Italy, inspired by La Casina del Gelato, a family business founded in Rome in 1978 by Fabrizio’s father Giuseppe Costantini .That legacy of passion, craftsmanship, and dedication continues today in every detail of their work.
At La Casina DC, everything is made with intention. Their signature pinsa romana is the result of a long, careful process—requiring over 24 hours of fermentation to create a light, crispy, and highly digestible dough. Each pinsa is baked in a traditional wood-fired oven and topped with high-quality ingredients, many sourced directly from Italy.
We run the restaurant our themselves every day, preparing the food by hand and personally welcoming guests. There is no shortcut, no compromise—just the same commitment we would bring to their own family table.
Their mission is simple:
to offer an authentic Italian experience, where tradition, quality, and passion come together in every bite.
Think Pizza… Try Pinsa. Like Rome.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Not at all—it hasn’t been a smooth road.
Starting from zero in a new country was challenging. We had to build everything ourselves, from the concept to the daily operations. There were long hours, financial pressure, and the constant effort to educate people about what pinsa really is.
We also faced slow days, unexpected problems, and the reality of running a small business without outside help.
But every struggle made us stronger, and today we are proud of what we’ve built with our own hands.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
We are Angela and Fabrizio, owners of La Casina DC.
Angela is the artist—she brings creativity, beauty, and care to everything we serve, from the way the pinsa looks to the feeling guests have when they walk in.
Fabrizio is the alchemist—focused on the dough, the fermentation, and the balance of ingredients, turning simple elements into something special.
We specialize in authentic Roman pinsa, made with time, passion, and no shortcuts.
What sets us apart is this balance: art and technique, heart and science—working together in every pinsa we make.
Can you talk to us about how you think about risk?
For us, risk is part of following a dream.
We took a big risk when we moved from Rome to the United States and invested all our savings to build La Casina DC. We left behind security, family, and everything we knew, to start from zero.
We don’t see ourselves as gamblers—we take risks with purpose. We believe in hard work, in our product, and in staying true to who we are.
For us, the biggest risk would have been not trying at all.
And we are truly grateful to our customers who believe in us and support us every day.
Contact Info:
- Website: https://www.lacasinadc.us
- Instagram: @lacasinadc
- Facebook: La casina dc
- Youtube: Signature dish /ottavo colle pinsa romana
