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From Romana bases to a Neopolitan crust, here are the best pizza restaurants in Rome, Italy right now.
- The Best Gelato in Rome
Due to its popularity over the years, Gunther now has three...
- The Best Gelato in Rome
- Bonci’s Pizzarium, For Me The Best Pizzeria in Rome
- Seu Pizza Illuminati, One of The Best Gourmet Pizza in Rome
- 50 Kalò, Best Naples-Style Pizza in Rome
- La Pratolina, One of The Best Traditional Pizza in Rome
- IL Piccolo Buco, Where to Eat in Rome Near The Trevi Fountain
- L’Elementare, New Pizzeria in Trastevere
- Pizzaré 77 Roma, Naples-Style Pizza in Trastevere
- Iquintili
- Pinsere, One of The Best Pizzerias in Rome For Traditional Pinsa
- Trapizzino, Famous Rome Street Food Pizza
I’m not alone in the club of Pizzarium fans. Founded and managed by pizzaiolo Gabriele Bonci, Pizzarium is the temple of the best pizza al taglioin Rome. For his pizza by the slice, he’s been considered the king of the pizza and dough-rising methods. Located in the Prati area, Pizzarium is the perfect stop after you visit the Vatican Museums, from ...
This is a relatively new pizzeria in Rome Trastevere neighborhood. They opened in 2018 and their product is a truly delicious gourmet pizza with very original toppings. While you will also find some classics such as Margherita, mostly are unusual combinations and ingredients. There are many vegetarian options and also some vegan. Toppings and flavo...
After his two successful restaurants in Naples and London, Ciro Salvo, the king of Naples’ pizza, lands in Rome with a large 2-story pizzeria. Located in Via Flavia near the ancient site of the Horti Sallustiani and the gorgeous Santa Maria della Vittoria church, 50 Kalò is easy to reach from Termini station and Piazza Barberini. Ciro Salvo is know...
At La Pratolina, they’ve been serving the best pizza Roman-style since 2001 in the sophisticated Prati neighborhood. Oval-shaped and thin, here you will order the Roman “pinsa“, a reinterpretation of the ancient tradition when farmers milled the grains they could find, millet, barley, farro, added some herbs and made it more stretched than the pizz...
The name translates into “little hole”, and this is just what this Rome restaurant/pizzeria near the Trevi Fountainis: tiny, and narrow, you will likely elbow the guests at the neighboring tables. But it’s worth it. An ancient Roman bakery from 1916, the owner Luca Issa wants to keep alive the old traditions and blend them with new combinations and...
If you feel like a proper Roman-style, thin and crunchy (scrocchiarella, how they say in Rome), paired with a robust artisan beer, try L’Elementare, a new pizza place in the popular Trastevere neighborhood. The large windows and the winter garden style convey a relaxed bucolic sense. This is not a gourmet pizza but a simple, traditional product mad...
With 36 hours of rising and 75% hydration, the dough of PizzaRé 77 pizzeria in Trastevere promises a light and easy-on-the-stomach pizza. Their guarantee is a quality products and with ingredients such as flours from Mulino Caputo mill, Mozzarella DOP from Battipaglia, extra-virgin olive oil from Sannio, and tomato DOP from Sarno, we don’t doubt it...
Marco Quintili has been a rather well-known name in the Roman restaurant scene for several years now. The Master Pizzaiolo, originally from Campania but Roman by adoption, has found fertile ground for his pizza in the capital, with three active restaurants opened in just six years. Over the years Marco Quintili has never stopped working on his doug...
As the name suggests, Pinsere offers a stretched, oval-shaped pinsastreet food style. For this type, it’s considered one of the best pizza places in Rome. A clear reference to the old tradition of the Roman countryside, when farmers used to make their makeshift meals with what they could find, usually grains such as millet, barley, oat and farro sp...
This is very much a one-of-a-kind pizza. In fact, it has the shape of a typical bar-style “tramezzino” with the dough of a pizza and one of the traditional Roman recipes as filling. Read everything about it and where to find it in my detailed post about my experience at Trapizzino’s.
- “PIZZARIUM” DI BONCI. It made it to the very top of the 50 best pizzerias ranking, but this is a confirmation for Pizzarium, located in Via della Meloria, the first opened by Gabriele Bonci in 2003.
- LIEVITO PIZZA, PANE. The project was started by a young chef, named Francesco Arnesano. According to Luciano Pignataro, one of 50 Top Pizza’s editors “the one with potatoes is out of this world and the supplì alla carbonara is extraordinary because it exalts the flagship dish of Italian cuisine, preserving the creaminess of the egg with a modern touch”.
- ANTICO FORNO ROSCIOLI. A real must-visit if you are in Rome. Antico Forno Roscioli rightfully occupies the ranking’s third position among the best pizzerias in Rome.
- PANE E TEMPESTA. Pane e Tempesta (literally, bread and storm) was founded in 2014 by Fabrizio Franco and Omar Abdel Fattnhel, in the residential Monteverde district, a stone’s throw from Trastevere and Porta Portese (the capital’s address for the biggest flea market in the city!).
Jun 22, 2022 · From the world-famous pizza pockets at Trapizzino to third-wave pizza in teglia at Pizzarium to thick-rimmed, to Naples-style pies at Sforno, here’s where to eat pizza in Rome.
angelo pezzella is a pizzeria located in rome that specializes in neapolitan-style pizza. according to scattidigusto, it is considered as one of the best neapolitan pizzerias in rome. Search suite in Rome.
May 11, 2021 · Taste the best pizza in Rome in one of these pizza restaurants serving traditional roman pizza, thick crust pizza, gourmet pizza, gluten-free pizza, for pizza lovers and novices. Updated for 2024. Rome is among one of the best pizza destinations in Italy and also in the world.
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Feb 5, 2024 · Roman pizza, fragrant and light, is the protagonist of Mirko Rizzo's establishment, in the heart of Trastevere. The round pizzas are divided into classic white, classic red, and specials, with toppings paired very appetizingly and with attention to seasonality.
