Reviews of restaurants and guide to eating out in Rome, Italy.

Roman Pizza

The traditional pizza in Rome is very thin, and cooked quickly in a wood-burning oven (forno a legna), which charcoals the edges of the base while leaving the topping moist and juicy. It’s getting harder to find this kind of pizza now, as many places are starting to sell the thicker, almost Neapolitan-style bases (while the tourist traps have been known to sell frozen bases). Da Remo in Testaccio is one good place to try a traditional Roman pizza base.

It’s best not to visit a pizzeria too early—not before around 8pm for dinner. The Roman pizzas are cooked quickly and very hot, and it seems to take a while for the wood-burning ovens to get hot enough. A pizza made too early in the evening will often be a little doughier and less crisp that a pizza made an hour or two later.

Pizza from L'Isola dei Sardi Due in Rome.

Pizzerias in Rome

A guide to Roman pizza and where in Rome to eat it.

Food in Rome

Roman Pizza

Pizzerias in Rome

Pizzeria Er Panonto

Flavio al Velavevodetto

Pizzeria Al Ponticello

Al Peperoncino

L’Isola dei Sardi Due

Pizzeria La Montecarlo

Pizzeria Da Remo

Panattoni (Ai Marmi) Pizzeria

Alle Carrette Pizzeria