Pizza is required eating in any major Italian city. Here’s a look at seven of our favorite pizzerias in the Italian capital
Pizza is an undeniable symbol of Italy and Naples, of course, as the Parthenopean city is the world’s undisputed pizza capital. All around the boot, pizza has been adapted and evolved according to regional particularities, but two types of pizza prevail: Neapolitan and Roman.
Neapolitan pizza is particularly moist and contains a certain amount of air in its dough (incorporated thanks to the magic of Neapolitan pizzaiolos), two characteristics that make it so exceptionally soft that it seems to melt in your mouth. Roman pizza, one other hand, is much drier than its Neapolitan cousin and contains oil. Crispiness, its friability and the finesse of its dough are what make it Roman. In its hometown, Roman pizza is also called scrocchiarella due to its crispiness. It’s up to you to decide which you prefer, but in order to do so, a tasting is necessary. So, in no particular order, here are seven of the best pizzerias in Rome.
Located in the heart of Rome just a few meters from Campo dei Fiori, Emma is a modern pizzeria serving pies made in the respect of Roman tradition: fine and light. The ingredients, like the superior quality Pomilia tomatoes and buffalo mozzarella from Paestum DOP make for an even tastier experience. (Via del Monte della Farina, 28–a fitting address as farina means dough in Italian; website )
2. Da Remo
Da Remo is a Roman institution. At this Testaccio pizzeria, you will be able to taste the real scrocchiarella, fine and crispy to wish for an unbeatable quality-price ratio. (Piazza di Santa Maria Liberatrice, 44)
3. 180g Pizzeria Romana
Located on the outskirts of Rome in Centocelle, 180g Pizzeria Romana isn’t just a name but indicative an entire program. The two pizzaioli who founded the pizzeria carefully source particular local ingredients to create Romanesque pies. For a 100% Roman experience don’t miss the la cacio e pepe, l’amatriciana or la carbonara pizzas. (Via Tor de’ Schiavi, 53; Facebook)
Gabriele Bonci’s Pizzarium is an absolute must. His pizza al taglio (pizza by the slice to be eaten in the street or on the go) is pretty much out of this world. The crispy crust has a soft center, a fitting metaphor for the Roman people. The potato pizza is always spot on. (Via della Meloria, 43; website)
Whether or not you’re visiting Cinecittà, you must head to Sforno. While the dough is a little softer and thicker than traditional Roman pizza, Stefano Callegari’s tasty pies are still crispy and firm, unlike Neapolitan pizza. His creative ingredient combinations make for an array of delicious choices, some unusual like the Greenwich made with blue stilton and a port reduction. Also, the thoughtful craft beer selection features both Italian and foreign brews. (Via Statilio Ottato, 110/116; website)
6. La Gatta Mangiona
The La Gatta Mangiona team pays particular attention to experimentation of quality flour blends. Similar to Neapolitan style, the incredibly light pizza is easy to digest thanks to a noticeably long rising of the dough. In addition to the offerings on the menu, the pizzas of the day are definitely worth considering. (Via Federico Ozanam, 30-32; website)
7. La Pratolina
You will eat neither Roman pizza nor Neapolitan pizza at La Pratolini in Prati. Instead: Pinsa! Pinsa, the ancestor of pizza, was enjoyed by the ancient Romans. The thin and crisp pizza is similar to Roman style smaller and oval shaped. Unlike traditional pizza, the dough is a mixture of different flours and it undergoes a long leavening. The generous selection of toppings varies according to what’s in season. (Via degli Scipioni, 248; website)