You may truly come to the capital of Italy without ingesting pizza, right? Genuinely right. Asking in which to devour the great pizza in roma is fraught with debate and discussion, but that only provides a further layer of flavor to the whole experience. The historic rivalry between the Neapolitan and roman variations of pizza is well documented, but all of it comes down to the dough. Like your pizza dough gentle and skinny? Head south to Naples. Looking for something a little crispier? Rome has you protected. Rome is packed with superb pizzerias in which to get your fill, whether you need it al taglio (by way of the slice), tonda (round, through the pie) or even pinsa, an oval-formed pie with its own quirks that would take the entirety to a new stage. Regardless of your preference, you’re in for a treat.
a fave avenue food vicinity amongst locals, trapizzino combines the available form of the popular bar-fashion tramezzino sandwich with a slowly-leavened pizza dough filled with succulent roman classics like coda alla vaccinara (oxtail simmered in tomato sauce), veal tongue in inexperienced sauce, tripe or fava bean purée with sauteed chicory. Pizza chef stefano callegari launched this modern format in testaccio in 2013, and it immediately became this sort of fulfillment that nowadays you’ll get to consume a trapizzino for lunch, dinner or as a day nibble in 5 distinctive places scattered across the town.
2. Seu pizza illuminati
this hidden gem close to trastevere has been serving connoisseur pizza for most effective over a yr but has already carved a gap for itself within the city’s culinary scene. The slightly chewy consistency of neapolitan pizza combined with the crunchiness of the rome-style crust is the result of the double leavening pier daniele seu gives to his creations. Toppings are progressive and a bold combination of flavours where tradition and seasonality perfectly mixture with the chef’s private twists. The grey-hued cutting-edge indoors functions conventional round tables, a bigger commonplace desk, six seats at the beer counter and 6 extra on the kitchen counter with a view of the oven to watch the chef in movement. 3. Pinsere
pinsere serves the everyday oblong roman pinsa to a continuous flow of hungry visitors. Prepared according to tradition, the crust is mild and smooth to digest, and the toppings are a scrumptious mixture of seasonal vegetables and domestically cured meat. The kitchen is in plain view, and the counter showcases a tempting collection of the daily menu. Enjoy your pinsa on the counter inside, out of doors the small eatery or at the pass.
4. Piccolo buco
the call interprets to “little hollow,” and a scrumptious little hollow is precisely what piccolo buco is. Famous for each its vicinity only a stone’s throw faraway from the fontana di trevi and lip-smacking gourmet pizza, the venue receives crowded via tourists and locals alike mere mins after commencing. Stretched by way of hand, the forty eight-hour slow-leavened dough makes for a crust that becomes chewy and barely crunchy at the same time and raises a delicious fats facet (cornicione) that reminds of the naples culture. Choice is given to slow food-known products while choosing toppings.
at pizzarium, you can not move wrong. Founder and chef gabriele bonci has been the undisputed big name of rome’s pizza by the slice scene considering that commencing his shop in 2003. The fragrant and crunchy crust is the result of the fastidious paintings worried in choosing stone-milled excellent flours, a gradual and long leavening of the dough, and a perfect level of hydration. The toppings trade regularly, even several instances an afternoon. At the side of classics which includes tomato and oregano, greater creative ingredients like cured meat and greens, all artisanal, and from organic and biodynamic farms, upload a kick to the already-delicious offerings.
6. L. A. Gatta mangiona
placed in monteverde just above trastevere, the restaurant and pizzeria la gatta mangiona is continually a safe wager for tasty conventional pizza. Seeing that opening in 1999, pizzaiolo giancarlo casa’s priority has been the fine of the elements. He became one of the first to feature an advanced twist to the town’s famous lower priced fare with toppings like spiced lard or cured duck meat. The easy appearance of the gap is an appropriate background to a hearty rustic meal of pizza in which the neapolitan and roman traditions seamlessly mixture.
7. Los angeles pratolina
a no-frills pizzeria serving the conventional pinsa, los angeles pratolina has been a local group on account that first beginning in 2001. Positioned in prati close to the vatican, the stripped-returned interior perfectly enhances the cooking style and the chequered tablecloths complete the rustic scene. The dough, made with a domestically-sourced, ogm-free blend of flours and sourdough, is slowly leavened to make sure a crunchy base. Toppings encompass local merchandise which include speck from alto adige, parmigiano reggiano cheese from emilia romagna, buffalo mozzarella from campania and ‘nduja spicy sausage from calabria. Open handiest for dinner, although now not typically crowded by using travelers, this is a neighborhood favorite, so booking earlier is notably endorsed.
sbanco is some other advent by means of stefano callegari, the founding father of trapizzino and one of the busiest pizza chefs in rome. A large and comfortable interior welcomes you, and you’ll get to pick out whether or not to devour your pizza on the table or even as lingering at the sofa. The excessive-warmth oven is to make certain a crust crunchy sufficient to fulfill the expectancies of the roman clientele, and creative toppings garnish gourmand dishes like greenwich and monarca.
9. 180g pizzeria romana
observed in the southeastern suburbs of centocelle, 180g pizzeria romana is all approximately following the roman culture. A thin, crispy crust unfold out with the aid of palms crowned with sparkling ingredients which can be domestically sourced every time feasible is the important thing to the venue’s fulfillment. There may be no longer simply a hard and fast menu, shoppers just get to experience some thing it’s miles that comes out of the oven on a each day foundation.
regarded for its skinny and crunchy crust (scrocchiarella, as romans like to call it) made with a regionally-sourced blend of organic flours and white spelt, emma is a landmark for rome-style pizza within the town centre. Comfortably positioned close to largo argentina and the jewish sector, emma is a big and fashionable eating place founded in 2014 via francesco roscino. Toppings are made with carefully selected components from the great local merchandise including 30-month-vintage parmigiano reggiano, oregano and anchovies from sicily, or buffalo mozzarella from paestum.
11. Angelo e simonetta
crunchy and smooth simultaneously, angelo e simonetta is an appropriate area for your carb repair after venturing to villa torlonia and villa ada parks. The now famous pizzeria al taglio opened back in 1987 to a regular float of hungry romans and well-deserved culinary awards. The pizza is tall and crispy sufficient to delight locals, made with high-quality flours and topped with a tempting aggregate of components. Delight in your mouth-wateringly delicious slice on a country wood tray via the counter internal, or at the bench outside while the climate allows.
12. Pinsa e buoi
known for its rome-style pinsa, at pinsa e buoi you may additionally take pleasure in conventional dishes created with a twist, including carbonara with truffle, fettuccine with clams and porcini mushrooms, or dumplings stuffed with pecorino cheese served with tripe. The oval-formed pizza, left to rise for 2 to a few days, comes with a huge selection of toppings that range from classics to a few ingenious options inspired via traditions like the boscaiola with sausage, truffles and porcini mushrooms, the cacio e pepe with cakes, and the contadino with four varieties of cheese, pear and walnuts.
13. In fucina
in fucina gives a connoisseur experience not far from trastevere with a wafer-skinny crust, crispy and supple on the identical time. The first roman pizzeria to recommend the format of a tasting menu, the pizza arrives at the desk already sliced. The excellent and carefully blended substances of the toppings compose a innovative menu manufactured from artisanal cured meat, sparkling greens and regional products like buffalo mozzarella, olives, burrata from puglia and goat robiola fresh cheese.
a new beginning within the southeastern suburbs of centocelle, 180g pizzeria romana is all approximately following the roman subculture. A thin, crispy crust spread out through palms crowned with sparkling substances that are domestically sourced whenever viable is the important thing to the venue’s achievement. There’s not absolutely a set menu, buyers just get to enjoy something it’s miles that comes out of the oven each day.
15. Pizzeria magnifica
after some ten years of strictly takeaway offerings, pizzeria magnifica have become a stylish pizzeria defined with the aid of a minimalist layout and a capability of 60 seats inside the residential balduina neighbourhood, a 15-minute bus trip from the vatican museums. On the menu, classic alternatives like margherita, capricciosa and marinara are prepared with the chef’s non-public touch. In case you’re yearning a culinary journey, alternatives like baccalà black cod with olives, capers and crunchy pink potatoes or salmone scozzese (scottish salmon) with burrata fresh cheese, marinated savoy cabbage, lemon and leek sprouts are exceptional alternatives.