Since Rome is a capital city, pizza comes in all shapes and styles beyond the thin crust variety that’s so associated with the city. The key is to know where to eat the best versions.
Made with organic stone ground flour and fermented for 72 hours, Pizzarium’s dough is where its pizza begins.
Pizzas at Emma are tight. Our Margherita pie was textbook with its tangy tomato and fresh mozzarella fior di latte on a thin, crisp crust.
La Gatta Mangiona is known for its primi dishes and extensive beverage menu almost as much as it’s known for its pizza.