Pizza in Rome is nothing like what you might expect. Forget thick, doughy Neapolitan-style crusts — Roman pizza is thin, crispy, and almost cracker-like.
It's called pizza romana, and once you've had the real thing, you'll never look at pizza the same way again. The problem is that Rome is flooded with terrible pizza joints targeting visitors.
Those places near the Trevi Fountain charging €15 for a soggy margherita? Romans wouldn't set foot in them. The best pizza in Rome is found in neighbourhood spots where the dough has been perfected over decades.
Pizzarium Bonci: The Legend Near the Vatican
Gabriele Bonci is a legend in Rome. His tiny takeaway shop near the Vatican serves pizza al taglio (by the cut) that has been called the best in the world.
The toppings change daily and read like a chef's tasting menu — think mortadella with pistachio cream, or potato with rosemary and guanciale. The dough is the star: impossibly light, airy, and fermented for 72 hours.
You'll queue, but it moves fast. Order a few different slices, grab a craft beer from the fridge, and eat standing on the pavement like a true Roman. It's not fancy, but it might be the best pizza you'll ever eat.
Da Remo: Testaccio's Timeless Classic
In the heart of Testaccio, Da Remo is Rome's quintessential neighbourhood pizzeria. It's been here since 1956 and nothing has changed — paper placemats, fluorescent lighting, and grumpy waiters who've been here for decades.
The pizza is classic Roman style: thin, crispy, perfectly charred, and enormous. Order the margherita or the fiori di zucca (courgette flower) if they have it.
Arrive before 8 PM or prepare to wait in a long queue on the pavement. There are no reservations, no credit cards, and absolutely no pretension. This is where Testaccio locals eat on a Friday night, and they wouldn't have it any other way.
Local Experience
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Seu Pizza Illuminata: Modern Roman Craft
If Da Remo is old-school Rome, Seu is its modern counterpart. Chef Pier Daniele Seu has brought a creative, almost scientific approach to Roman pizza.
The menu changes seasonally and features combinations you won't find anywhere else — think burrata with anchovies and lemon zest, or nduja with smoked provola and honey. The dough is light and digestible, fermented with a proprietary blend of flours.
The restaurant itself is sleek and contemporary, a world away from the paper-placemat joints. Book ahead — it's popular with Romans who care about craft and quality. This is pizza elevated to an art form, without losing its soul.
