In the wake of eating our direction through Rome during three separate outings, we’re prepared to share our picks for the best pizza in Rome. Find our number one spots for Roman pizza as well as other pizza claims to fame in Italy’s timeless city.
Diavola Pizza at Sbanco in Rome
It went on us three outings to Rome before we could call ourselves genuine Roman pizza fans. However much we love eating in Italy, we simply didn’t cherish Roman pizza the same way that we love pizza from Naples and New York. In any case, it wasn’t Rome’s issue.
However much we love eating food in Rome, particularly Rome’s large four pastas (Amatriciana, Cacio e Pepe, Carbonara and Gricia), at the city’s best cafés, we didn’t promptly associate with Rome’s conventional pizza and its crunchy covering. We realized we were missing something which is the reason we got back to Rome for a third pizza visit.
For reasons unknown, instructing ourselves about the Rome pizza scene and investigating the best Roman pizza joints gave the brilliant ticket. Besides the fact that we at last deciphered the Rome pizza code, yet we likewise ate a ton of incredible cuts and pies en route.
Brief History of Roman Pizza
Pizza, the most well known Italian food, is unyieldingly attached to Italy and in this way Rome, the country’s dynamic capital city. This affiliation is no passing pattern or modern prevailing fashion. All things considered, individuals have been eating different types of pizza in Italy for a really long time.
Greek heros acquainted flatbreads with Italy before it was either a realm or country while Roman officers finished off flatbread with cheddar and olive oil in the wake of making their own triumphs. Emilia-Romagna had its own initial form of pizza as did Sardinia and Sicily. Then there’s Naples, the Italian focal point, both by and large and culinarily, of what numerous on the planet call pizza today.
Marinara Slice at Antico Forno Roscioli in Rome
Eating straightforward marinara level bread is no penance when it’s hot out of the stove at Antico Forno Roscioli.
Incidentally, regardless of its set of experiences with pinsa (for example flatbread), Rome didn’t have a mark pizza until the twentieth hundred years. Presently it has a few and they’re wherever from business sectors to upscale diners.
Since Rome is a capital city, pizza comes in all shapes and styles past the slender covering assortment that is so connected with the city. The key is to know where to eat the most ideal variants.
Unexpectedly, while Roman flimsy hull pizza is predominant in and out of town, it’s not our number one pizza in Rome. At the point when given the decision, we quite often pick Neapolitan pizza since we haven’t yet found a slender covering pizza in Rome that is blown us away. Fortunately, it’s not by any means the only pizza in Rome.
A many individuals consider Roman-style pizza slim and fresh including a mixture made with olive oil. Be that as it may, this kind of pizza, frequently called Pizza Romana, is only one sort of pizza served in Rome.
We ate these cuts of Pizza al Taglio at Pizzarium Bonci. The well known pizza shop stands out with regards to notoriety as proven by the lines that structure every day.
As proven by the sheer number of Rome pizzerias selling cuts, Pizza al Taglio may really be the most well known pizza in Rome. However, what’s going on here? Pizza al Taglio in a real sense means cut pizza and that is precisely exact thing it is – a pizza that is sliced or cut to arrange and normally evaluated in view of weight.
Garnishes make this rectangular pizza exceptional. Simple to find all over Rome, Pizza al Taglio is an extraordinary choice for those looking for a speedy lunch or evening nibble.
Other Roman pizza styles incorporate Pizza Rossa, a basic flatbread with tomatoes and olive oil, and Pizza Bianca, a flatbread frequently loaded up with mortadella. At the point when it’s full, the last option turns into a kind of pizza sandwich, demonstrating that food can be anything that you wish to make of it. If we somehow managed to rush out two cuts of wiener pizza… , indeed, you get the point.
Eating pizza in Rome is entertaining! We were all grins as we scarfed down this pizza for two at Antico Forno Roscioli.
To finish this mission, we navigated the city by foot, transport and metro, halting for gelato and espresso at whatever point we really wanted a sugar rush or caffeine support. In any case, they were redirections. Pizza was both our revitalizing call and our prize.
In the wake of eating our aggregate load in pizza, these are our #1 Rome pizzerias and the ones you shouldn’t miss during your Rome pizza creep:
Sbanco is the pizza shop that got our eyes as we were investigating the best Rome pizzerias, persuading us to make an early booking and require a brief metro trip not long after our appearance. Those additional endeavors were worth the effort. Sbanco is downright a jewel with its modern energy, wood-terminated stove and bar loaded up with specialty lager taps.
Stefano Callegari opened Sbanco in 2016 and it’s currently important for a pizza portfolio that incorporates Sbanco, Sforno, Tonda and Trapizzino (see beneath). Subsequent to eating two of his Roman-style pies at Sbanco, he gets our decision in favor of the city’s most productive pizza owner.
Sbanco’s Cacio e Pepe pizza is a work of art. We ate a couple of cuts before we lifted our hands in greedy loss.
The pizza at Sbanco is remarkable.
Essential pies like the Diavolo (imagined at the highest point of this article) sparkle with garnishes that incorporate fior di latte (mozzarella) and ventricina (a fiery salami ordinarily eaten in Italy’s Abruzzo locale). Past those fixings, we commend the flexible, puffy, yet marginally fresh covering that shapes the foundation of each and every Sbanco pie. This is a pizza base that is stacked with flavor.
In any case, Sbanco’s scandalous Cacio e Pepe pie is the pizza not to miss. Stacked with Pecorino Romano cheddar and a lot of dark pepper, the Cacio e Pepe pie is a beast that made us wonder ‘how’d they do that?’ As we later scholarly, Callegari cooks this inventive pie with squashed ice so the top layer stays damp while the hull accomplishes GBD (brilliant earthy colored scrumptious) status.
We were unable to oppose sharing this cut of Sbanco’s cheesecake finished off with berries, salted caramel and strawberry drops.
Since man and lady can’t live on pizza alone, we bookmarked our Sbanco pizzas with fritti (seared treats) and dolci (Italian for dessert). The two seared starters were properly messy and oily while the cheesecake gave a sweet completion. Two triple Eddy specialty lagers delivered by Lucky Brews washed everything down perfectly.
Pull out all the stops and request a Cacio e Pepe pie. It’s a gem that you would rather not miss.
2. Antico Forno Roscioli
Newly prepared level bread pizzas sell quick at Antico Forno Roscioli.
We shouldn’t have been shocked that the pizzas at Antico Forno Roscioli are so great. All things considered, this Rome bread shop is important for the Roscioli realm that incorporates Roscioli Salumeria con Cucina, quite possibly of the best eatery in Rome, and an organized wine club. Truth be told, we didn’t thoroughly get the charm of Pizza al Taglio until we ate Roscioli’s rectangular cuts.
Albeit new to us, Antico Forno Roscioli close to Campo dei Fiori is a long way from another activity. The bread shop opened 50 years prior in 1972, while the baking history inside its structure goes as far as possible back to 1824.
Purchase a book with the full story behind Antico Forno Roscioli.
The nature of the fixings changed these cuts at Antico Forno Roscioli from easy to brilliant.
Honestly, Antico Forno Roscioli isn’t a semi-formal eatery and its cuts are served on paper plates. Individuals could theoretically arrange them ‘to go’ yet that would be a misstep. These firm cuts should be eaten while they’re hot. Might we venture to say that they request it? Indeed, we dare and they do.
Heeding our own guidance, we remained outside while we ate a couple hot cuts including a Pizza Rossa finished off with tasty pureed tomatoes and one more cut finished off with wiener and mozzarella. Be that as it may, we didn’t represent long. Minutes after the fact we ran once again into the pastry shop to purchase more cuts. Garnishes like pesto, burrata and anchovies on those cuts transformed our morning meal stop into a morning meal feast.
Pop over to Barnum for espresso after you eat pizza at Antico Forno Roscioli. The magnificent bistro is only a brief leave.
3. Pizzarium Bonci
Sightseers rush to Pizzarium to test cuts of Rome’s most well known Pizza al Taglio. We were two of those vacationers.
While Stefano Callegari might be the most productive pizzaiolo in Rome, Gabriele Bonci is ostensibly the most renowned. Since opening the ridiculously famous Pizzarium in 2003, the superstar gourmet specialist has showed up on various TV shows including season one of the late Anthony Bourdain’s The Layover. He’s even extended his range to Chicago and Miami.
Swarms quietly line at Pizzarium from morning to night six days of the week, possibly halting on Mondays when the pizza shop is shut. They all have a similar objective – Pizza al Taglio with fixings that reach from standard cheeses and relieved meats to additional outlandish choices like bottarga and foie gras.
These cuts of Pizzariums’ Pizza al Taglio powered us through an evening of food stumbling.
Try not to allow Pizzarium’s assorted fixings to divert you from the headliner. Made with natural stone ground flour and matured for 72 hours, Pizzarium’s mixture is where its pizza starts.
We originally visited Pizzarium during a Rome food visit and later returned all alone. As we picked up during our subsequent visit, the pizza is sold by weight and isn’t modest. Our two cuts (cut into four cuts each) added up to €14.02. Oof and yum.
Make a visit to Pizzarium after you visit the Vatican. The pizza joint’s Prati area is only a half hour stroll from Vatican City. In the event that you end up having a fridge in your lodging or condo, consider making a post-pizza visit to the remarkable La Tradizione to buy a cheddar or meat to appreciate later.
4. Emma Pizzeria
We frequently request Pizza Margherita as a test. We’re satisfied to report that Emma breezed through this assessment without a hitch.
Emma’s area a block from Antico Forno Roscioli (see above) close to Campo de’ Fiori likely isn’t an occurrence. All things considered, Emma’s prime supporter Pierluigi Roscioli is essential for the Roscioli family. He cooperated with Francesco and Ilaria Roscino to open the semi-formal café in 2014 and hasn’t thought back.
Try not to expect that the Antico Forno Roscioli and Emma serve a similar sort of pizza. Emma’s flimsy, round pies are made with natural flour and are best eaten with a blade and fork. That being said, Emma’s fixings are obtained from Roscioli which gives a family interface.
This Prosciutto pizza wasn’t especially lovely however it tasted great and that is the main thing.
Pizzas at Emma are tight. Our Margherita pie was course reading with its tart tomato and new mozzarella fior di latte on a meager, fresh hull. In any case, our Prosciutto pie was the champ because of the expansion of parma ham obtained from Pio Tosini in Emilia-Romagna.
While pizza is the headliner, Emma’s menu has different things worth requesting. While we were unable to oppose the café’s firm fiori di zucca (zucchini blooms) to begin our feast, our companions requested a plate of Cacio e Pepe. Furthermore, the most amazing aspect? Everything matched well with fresh white wine.
Jump into the connected Emmaemporio – Nonsolobio to buy neighborhood items and wine to appreciate in your lodging or bring back home as eatable keepsakes.
Emma Pizzeria is situated at Via del Monte della Farina, 28, 00186 Roma RM, Italy.
5. La Gatta Magniona
It was beyond the realm of possibilities for us to oppose the pizzas at La Gatta Magiona.
Situated in the Monteverde area simply past Trastevere, La Gatta Magiona has a wood-terminated stove as is run of the mill in Italy. Be that as it may, this Rome pizza shop goes the additional step of obtaining great fixings from past Italy’s lines. We’re discussing fixings like Scottish smoked salmon, Spanish anchovies and French cheddar.
Try not to be confounded by this inventive obtaining. Slim yet not excessively dainty, La Gatta Magiona’s pies are a portion of Rome’s ideal and would cause any feline to feel eager. In addition, the significant fixings are nearby similar to the pizza shop’s proprietors. Cecilia Capitani, Giancarlo Casa and Sergio Natali opened their honor winning La Gata Magiona in 1999, an only a short time after the threesome met in secondary school.
La Gatta Mangiona is known for its primi dishes and broad drink menu nearly however much it’s known for its pizza. Notwithstanding, we were there to eat pizza and that is precisely exact thing we did. Our main choice was to choose from a menu loaded up with 20 red pies and 18 white pies.
Finished off with mozzarella, mushrooms and hotdog, our white Boscaiola pizza (presented above) didn’t frustrate with its tenderly burned outside layer and liberal measure of fixings. The equivalent goes for our red Gallurese pie decorated with tomato, mozzarella, zesty salami, olives and pecorino cheddar. Indeed, this pie had two unique cheeses. Also, no, we didn’t say anything negative.
Go to local Gelateria Tony (right across the #8 cable car tracks) for a post-supper scoop of gelato. The honest gelateria is well known with local people because of its great gelato.
6. Forno Campo de’ Fiori
Forno Campo de’ Firori is a center of movement from morning until night.
Taking into account its area on the edge of the Campo de’ Fiori market, it’s no big surprise that Forno Campo de’ Firori is ceaselessly occupied. Yet, the market isn’t the explanation that Forno Campo de’ Firori is so occupied. The explanation is the pizza.
We’re not discussing pizza stacked with fixings. Forno Campo de’ Firori has some expertise in Pizza Bianca, minimal level breads that depend on olive oil for their flavor, and Pizza Rossa chunks daintily drenched with pureed tomatoes.
We requested a cut of Pizza Bianca and a cut of Pizza Rossa so we could taste both of Antico Forno Roscioli fortes simultaneously.
We attempted one of each during our visit, chomping on the team as we meandered around the market and its group. Notwithstanding the crowd of local people and sightseers, a group was recording the activity that we were glad to join.
Shaking things up, we circled back and shared a Pizza Bianca (presented above) loaded down with mortadella, Italy’s scrumptious restored pork item with establishes in Bologna. More like a sandwich than to normal pizza, this Pizza Bianca gave a protein-pressed start to our day that we appreciated.
Mark two pizza joints off your Rome pizza list of must-dos by matching a visit to Forno Campo de’ Firori with a visit to Antico Forno Roscioli (see above). The two notorious Rome pizza places are only four blocks separated.
Picking one kind of pizza at Panella was excessively troublesome so we picked two.
The fact that a Roman pizza joint makes panella more. It’s likewise a Roman bistro, a Roman bread shop and a Roman bar. However, since we visited Panella to eat pizza, we believe it to be a Roman pizza shop. Furthermore, a decent one at that.
In no way related to another spot attempting to be everything to all individuals, Panella has been important for Rome’s Monti neighborhood starting around 1929. Simply a 10-minute stroll from our inn, the exemplary pizza joint/bistro/bread shop/bar was beyond the realm of possibilities for us to stand up to.
Slice to arrange, both of our picked cuts briefly fulfilled our unquenchable pizza desires.
How is it that we could oppose a counter loaded up with pizzas finished off with a rainbow of fixings. We couldn’t and we didn’t. Some way or another, we restricted our decisions to a customary cut finished off with tomato, basil and mozzarella and an occasional cut finished off with zucchini, potato and carrot.
While we valued the spotless straightforwardness of the conventional cut, the occasional cut was the champ with its remarkable blend of nearby vegetables. In any case, by and large, we were the genuine champs since we shared both Al Taglio cuts while absorbing the sun during a superb Rome evening.
Panella is under a brief stroll from Roma Termini train station in the event that you’re longing for pizza during a fast stop through Rome.
8. Pizza shop Otiense
It’s consistently pizza o’clock at Pizzeria Ostiense where pies fly out of the broiler in quick progression.
Pizza shop Ostiense characterizes the Pizza Romana style in Rome’s Ostiense area, not a long way from the food center known as Testaccio. Since we remained in Ostiense in 2020, our visit to this average Rome pizza joint was essentially unavoidable.
Just open starting around 2014, Pizzeria Ostiense feels like it’s been in the neighborhood any more. Flanked by a wood-terminated broiler, its open lounge area isn’t extravagant. All things considered, it’s a cordial spot with straightforward beautifications and checkered decorative liners. Its pizzas are ready in exemplary Pizza Romana style – firm, dainty and stacked with fixings.
This Salsciccia pizza at Pizzeria Ostiense was all around as great as a portion of the pizzas we ate at more popular Rome pizza joints.
Regardless of its name, Pizzeria Ostiense serves something beyond pizza. Past the 28 red and white pies on its menu, this pizza shop serves a scope of pastas, meats and broiled treats. Obviously, we needed to take a stab at something seared, explicitly a Suppli loaded down with cheddar and rice. We likewise ate a Salsiccia pizza which turned out to be finished off with probably the most delectable wiener we’ve yet to eat in Rome.
We don’t regularly cherish slender hull pizza at the same time, as a vehicle for great Roman garnishes, Pizzeria Ostiense’s pizza is first rate. It’s the sort of pizza joint we’d eat at a great deal in the event that it were in our home city. We probably won’t expound on it however we’d be regulars.
Request a carafe of red wine to go with your pizza. It’s modest to the point that it would be inappropriate to simply hydrate or lager.
In spite of its quick easygoing arrangement, Pinsere serves first rate pizzas.
Acquiring notoriety throughout the last years and years, the hand-squeezed Pinsa style of pizza is a sign of approval for elliptical Roman flatbreads eaten during old times. In any case, beyond a shadow of a doubt. The present Pinsa pizzas are current pies with present day fixings and present day costs that won’t burn through every last dollar.
Finished off with bi-shaded tomatoes, bufala mozzarella and new basil, his pizza at Pinsere was however scrumptious as it might have been vivid.
Our midday visit to Pinsere had its knocks. Daryl’s endeavor to photo the lovely pizzas in plain view appeared to irritate the proprietor and the staff needed to fire wrapping things up. Nonetheless, the abrupt help didn’t occupy from the nature of Pinsere’s pizzas. Truth be told, our oval-formed pie finished off with multi-hued tomatoes bufala mozzarella and basil was remarkable
Pinsere offered restricted outside seating at the hour of our visit and that is totally fine. Its pies, which require a fast four minutes to heat, twofold as versatile road food. At the end of the day, don’t feel committed to sit in the event that you’d prefer walk.
At the hour of our visit, most pies were valued at €6, and some even less, regardless of value fixings like bit, n’djuja and lardo. Veggie lovers have strong options as well – zucchini, figs and honey, just to give some examples.
Trapizzino has turned into a basic piece of Rome’s pizza scene in under 10 years.
Stefano Callegari changed the Rome pizza scene in 2013 when he opened his most memorable Trapizzino shop close to the Testaccio market. You most likely perceive Callegari’s name since he likewise possesses Sbanco (see above), Sforno and Tonda. One way or the other, you can’t miss his Trapizzino shops during a Rome pizza visit – there are in excess of about six in the city.
A crossover of two neighborhood food top picks (Rome’s Pizza Bianca and Italy’s three-sided tramezzino sandwiches), Callegari’s culinary creation is a pizza batter cone loaded down with exquisite Roman food top choices and a couple of worldwide works of art. Its shape causes it exceptionally compact while its fixings to draw in groups to Trapizzino’s areas around Rome and then some. There’s even an area in New York City.
During our visit at the first Testaccio area, we spotted natural fillings like Trippa alla Romana (Roman Tripe), Parmigiana di Melanzane (Eggplant Parmigana) and Polpetta al Sugo (Meatballs in Tomato Sauce) as well as additional fascinating fillings like Ethiopian Zighni seasoned with berberé flavor. Obviously, Callegari’s unique filling, Pollo alla Cacciatora (Chicken Cacciatore) was additionally on the Trapizzino menu.