Rome Pizza

Rome's pizza tradition is distinct from Naples and just as worthy of pilgrimage. While Naples claims the soft, charred Margherita, Rome has its own vocabulary: pizza al taglio (by the cut), sold by weight from rectangular trays; pizza tonda (round), with a thin, cracker-crisp base; and the newer pinsa, made from a high-hydration dough of wheat, soy, and rice flour that yields an airy, cloud-like crust.

Pizza al Taglio

The defining Roman street food. Gabriele Bonci revolutionised the form at Pizzarium near the Vatican, where trays rotate constantly with toppings like mortadella with pistachio cream, potato and rosemary, or burrata with anchovies. The dough is cold-fermented for 72 hours, producing a base that is simultaneously crunchy and light. Antico Forno Roscioli near Campo de' Fiori is another essential stop, baking pizza bianca — brushed with olive oil, no topping needed — that locals have eaten for breakfast since the 1970s.

Pizza Tonda

Roman round pizza is all about the crust: thin enough to shatter, charred at the edges, and served on a metal tray. Da Remo in Testaccio is the classic: no reservations, paper placemats, a queue every evening, and some of the best suppli (fried rice balls) in the city as you wait. For a more refined experience, La Gatta Mangiona in Monteverde offers creative seasonal toppings on a perfectly blistered base.

Practical Tips

Romans eat pizza almost exclusively at dinner, from around 19:30 onward. Lunch is the time for pizza al taglio on the go. Many traditional pizzerias are cash-only, so keep euros on hand. Order a suppli al telefono (fried rice ball with mozzarella that stretches like a telephone cord) while waiting for your table — it is the unofficial appetiser of Roman pizza culture. Pair your pizza with a cold draught beer or a simple house wine.