Looking for the best pizza in Rome Dropdown content? Naples Dropdown content might be the birthplace of pizza, but Roman pizza is in a league of its own, check out our guide to the best pizzeria in the city for proof. The information in this article is taken from The Rough Guide to Italy Dropdown content your essential guide for visiting Italy Dropdown content.
Unlike Neapolitan pizza, the Roman version is thin crust with plenty of olive oil in the dough. The result is a crunchy finish that's often best savoured at the city's historic pizzeria.
Although you'd be wrong to miss some of the great pizza newcomers, not least of all for their blended flour innovations and incredible range of gourmet toppings. Ready to tuck in? Discover where to go first.
Da Remo is a Testaccio institution known for its authentic local atmosphere and outstanding Roman pizzas. They don't take reservations so you can always expect to queue for one of the crowded tables here.
Plus, the service can be slow and on the surly side. However, the thin and crispy pizza is worth a wait and even the classic Margherita tastes sublime. If you like Testaccio, try a guided food tour of the neighbourhood.
Only ingredients like
When you want a retro
Look forward to communal marble tables, strip-lights and a no frills design policy, because pizza - baked in a vast, woodfired oven - is the real star here. Get to know more Trastevere cooking legends on a street food tour.
For pizza by the slice, Pizzarium is one of the best places in the city. Only a short walk from the
The owner, Gabriele Bonci has re-invented the traditional Roman pizza crust by incorporating spelt-rich flour in the dough. The result is a slightly earthier base, that's no less delicious and perfectly complements Pizzarium's choice of gourmet toppings.
Prefer to leave planning and booking to experts? Have a look at some sample itineraries. Both
Trapizzino is the pizza hybrid invented by Stefano Callegari and hailed as the new Roman street food. It's basically triangles of pizza bianca stuffed with classic Roman fillings like oxtail stew.
You'll find Trapizzino in
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