10 best pizzerias in Rome, or in Italy – for real pizza!

Russian tourists practically “make up legends” about Roman pizzerias: this is where you can really taste real pizza! True, the inhabitants of Rome themselves are more choosy in the choice of pizzerias. According to them, there are not so many pizzerias in which you can enjoy a high-quality product and have a heart-to-heart – no more than 10-15 establishments.

We will tell about them so that the hungry tourist knows exactly where he will be fed the most delicious.

The content of the article:

1. How do they work, what do they offer and where to look for pizzerias in Rome?
2. The 10 best pizzerias in Rome

How they work, what they offer and where to look for pizzerias in Rome

“Great-grandmothers” of modern pizza appeared in the 1st century BC – the recipes are collected in the book of Mark Apicius. Back in those days, various meats, spices, cheese and olive oil were “laid” on the dough.

In the 19th century, pizza, together with settlers from Italy, went to America, where it spread widely after the Second World War.

Today, pizza is made in almost all countries, but it is in Italy that it remains invariably delicious. The tradition of making Roman pizza has not changed.

• Dough, elastic and very tender, insist for 3 daysto stand and rise.
• Pizza baking takes place exclusively in a wood-fired oven at an extremely high temperature, due to which the pizza is cooked very quickly, and that very special taste with the aroma of smoke from burning wood appears. The pizza stays juicy in the middle and crispy around the edges with a delicious crust.
• In a good pizzeria, you can always see how pizza is prepared for you.… That is, the oven is right in the hall, and the chefs, who have nothing to hide, proudly demonstrate their talents.
• Roman pizza base is exceptionally thin, from flour, with the addition of olive oil. You will not find any Russian “filled pies” under the guise of which we buy pizza in Russia.
• Cheese for a culinary masterpiece is taken only “mozzarella”, the same story with tomatoes – only special varieties (approx. – “Pomodoro Perino”).
• As additives garlic and oregano are commonly used, as well as olive oil and basil.
• If at least one cooking rule is violated, then the resulting product can no longer be called a real Italian pizza. There is even a law that pizza can only be considered a product with a filling that chefs bake in a wood-burning oven and at a temperature of 450 degrees.
• The cost of a Roman pizza will depend on many factors. – on the “cereal” of the establishment, on the size and filling, etc. On average, a pizza costs 4-8 euros. In the south of the country it will cost less, in the north, respectively, more expensive. Well, it is worth remembering that 1-2 euros will definitely be “thrown” for you for serving. So it is accepted here.
• They don’t eat pizza with their hands, but intelligently – with a fork and a knife.
• Roman pizzerias open, of course, not in the morning, but since lunchtime. And even (most often) in the evening.

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As for the interior in local pizzerias, you will not find much sophistication there – everything is simple and modest… Because the main thing in such an establishment is to get a culture shock from the product itself.

The rest is secondary and irrelevant.

So, the best Roman pizzerias for the feast of the belly – to your attention:

La Gatta Mangiona

One of the top pizzerias, in which whole lines usually gather (not everyone can book a table there – there are too many people who wish).

Dinner here begins with a plate of cheeses or smoked meats, with light snacks (for example, chickpea falafel). Or from bruschetta with southern rocking.

Well, after that – heavy artillery. That is, pizza. To her – selected sorts of beer (more than 60 sorts), which you will not find on sale at retail.

Facility address: Via F. Ozanam, 30-32.

00100 Pizza

The name of this establishment was chosen according to the grade of the best flour (00) and the postal code (100).

Here you will find about 30 types of pizzas with various fillings. Remember that they love to experiment here. Suddenly, you really want pizza with cuttlefish, with cutlets in sauce, with artichokes and giblets, or with a cow’s tail.

The menu also includes traditional old Italian dishes. For example, young beef stuffed with ham and brisket with garlic, cloves and black pepper, as well as oregano.

Facility address: Via Giovanni Branca.

La Fucina

Every evening from 8 to 11 pm to the sounds of muffled music on the “stage” of the institution – a real culinary “theater”. A terrific dinner in a cozy home environment will empty your wallet on average € 30.

Here you can choose from 4 categories of pizza: traditional (marinara, etc.), land (in particular, with ricotta and chicory), classics of the Fuchin case (with gorgonzolla and potatoes, with wild salmon, etc.) or sea (respectively, from seafood).

The hallmark of the establishment is the use of only the highest grades of flour, exclusively environmentally friendly products, as well as competent aging of the dough itself.

For pizza you will be offered 45 brands of wines and more than 30 brands of excellent beer.

Facility address: Via Giuseppe Lunati, 25/31.

Antica Schiacciata Romana

In just 5 years, this stylized pizzeria has managed to attract not only the attention of local gourmets and tourists, but also the press.

Here they offer dozens of types of pizza of a solid size, the dough for which is kept for 2 days. As well as light and aromatic classic snacks.

The staff are helpful and polite. And the highlight of the culinary program is “dolchi” of our own production or 3 types of Menabrea beer.

Facility address: Via Folco Portinari, 38.

Il secchio e lolivaro

By Roman standards, this place is ranked higher than just a good pizzeria. There is a parking lot for guests, there is a panoramic terrace where they hide from the strong Italian heat in summer, and even a playground.

Only the highest quality components are used for pizza, and the masterpiece is baked in special baking trays made of a unique alloy (handmade!). Mozzarella is taken exclusively by Francia, tomatoes – only San Marzano, and flour – of course, Molino Alimonti.

The main emphasis in this pizzeria is not at all on a variety of varieties, but on high quality and recipe classics. The best pizzas, according to the Italians themselves, are Provola, Fungi and Margarita, naturally Marinara, and Napoletana.

Facility address: via Portuense 962.

La pratolina

For your attention – more than 37 types of fantastic, juicy pizza.

The products are only environmentally friendly, the masterpieces are delicious and hearty, the prices are very affordable. These masterpieces are prepared in a wood-burning stove, which is lined with volcanic stone.

There are few seats (about 70) – book a table in advance! The queen of the menu is la pinsa emiliana, a must-try.

Facility address: Via degli Scipioni, 248 250.

Sforno

The key reasons for the success of the establishment are quality control of all components and originality of dishes, Roman fillings and the finest dough. Before pizza, guests are offered bruschetta and light snacks, and only then, with a control shot, pizza.

By the way, the most delicious here are Fiori with mozzarella and Cacio e pepe, as well as Greenwich with exquisite blue cheese Stilton, as well as Testarossa and Iblea.

Well, there are more than 20 varieties of high-quality beer – where can we go without it?

Facility address: Via Statilio Ottato, 110/116.

Pizzarium

This establishment is more of a diner.

They offer portioned pizza here, but extremely tasty. And the name of the author of culinary masterpieces is familiar to the whole city. The pizzas here fly away instantly.

Facility address: Via della Meloria 43.

Est Est Est da Ricci

The place with a simple interior and a menu for sophisticated lovers of Roman cuisine is considered the oldest in Rome and has been operating since 1888.

Here they cook simply amazing pizzas, which you will immediately understand when you notice the line at a seemingly nondescript cafe. But, as mentioned above, happiness lies not in the sophistication of the interior, but in the taste of pizza! Served in chipped plates, until 12 at night, every day, except Mondays and August.

Even the traditional Margarita is a real masterpiece here (with panna cotta and anchovies, as well as zucchini flowers). The cost of 1 masterpiece is 6-12 euros.

Facility address: Via Genova, 32.

Baffetto

An institution (by the way, there are two of them in Rome), which has been delighting tourists and local Italians for more than 50 years.

Long lines are always lined up at this pizzeria, but they quickly “dissolve”, thanks to the talent and high speeds of the chefs’ work (and under the strict guidance of the owner – Grandpa Buffeto). You will not find European service here, but here you will eat from the heart and belly.

There is no point in arriving earlier than 6 pm on weekdays – the pizzeria will be closed. For a glass of good beer and a large pizza, you will pay 20-25 euros.

Addresses: Via del Governo Vecchio, 114 and piazza del Teatro Pompeo, 18.

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