Today we're taking you to Pisa to learn about Andrea Romano, owner of "Due Morsi e Via," a go-to spot for those who love pan pizza, Southern Italian flavors, and a casual yet refined atmosphere. A Techfood customer and Steamì machine user, Andrea tells us how his restaurant was founded, his culinary expertise, and what makes his offerings unique.
Tell us how "Due Morsi e Via" was born: where did the idea for your venue come from, and what atmosphere do you want to offer customers?
It all started in 2019. I had just closed another restaurant to focus on a restaurant business that would give me more free time. So I took over a pizza by the slice shop in the university area of Pisa, near the Faculty of Economics and Agriculture.
Being originally from Lecce, I wanted to bring a bit of my homeland here too, offering pan pizza with generous portions at affordable prices, alongside rotisserie and traditional Lecce desserts.
After the forced closure due to Covid in March 2020, I reopened in mid-May with low expectations, but it went very well! Customers immediately appreciated the Salento products and even some Sicilian specialties.
Over time we also added a catering service and today the place is really doing great.
How did the name "Due Birsi e Via" come about?
I was really unsure what to call the place, then my wife suggested "Due Morsi e Via" (Two Bites and Go), and it immediately struck me as a brilliant idea. Today, many customers compliment us on the name: it's direct, fun, and memorable! 
What's on your menu? What are your most popular dishes?
The heart of our menu is pan pizza, but our stuffed focaccia and focaccia barese are also very popular. We make everything in-house, even the bread.
One of our “hits” are the pizza tongues , which have gone viral on social media.
Then we have the first courses, prepared with the help of the Steamì machine : we cook the pasta ourselves, blast chill it, and store it, as well as the sauces. When you need them, they're ready in just a few minutes!
Among the favorites is definitely the pasta with pistachio pesto and guanciale, but also the amatriciana, carbonara, cacio e pepe and ragù.
One of your specialties is offering tasty, affordable first courses. How do you do it?
We make everything in-house, which keeps costs low. A generous portion of pasta costs just €7.
Let's talk about Steamì: what struck you about this technology?
At Sigep, they prepared a portion of pasta for me in just two minutes. That moment convinced me: working with large numbers,Steamì proved to be the perfect solution for us. 
How has your kitchen changed since Steamì arrived? Was it easy to integrate?
Before Steamì , we didn't offer first courses. The introduction of this machine has completely revolutionized our offerings. Now, while the pasta cooks, we can focus on other preparations: in just 92 seconds, a dish is ready!
Do you think this choice has improved the customer experience? In what way?
Absolutely: we can serve hot, tasty dishes in a short amount of time, without sacrificing quality. It's an added value that customers notice and appreciate.
Pisa has so many places: what makes "Due Morsi e Via" unique in your opinion?
Definitely the excellent value, the quality of the products—all made by us—and the ability to customize each proposal. We also organize graduation parties, birthdays, and special occasions.
Do you have any special projects coming up?
We're always trying new things, but we keep our feet on the ground. We like to experiment, but we're fine with it!
And finally: why should anyone who doesn't know you absolutely come and visit you?
Because "Due Morsi e Via" is synonymous with quality, authenticity, and creativity. Our motto is: "Everything fresh, everything on the fly!"
You'll never get bored here; there's always something new to discover... and enjoy!