The 10 best pizzerias in Rome
High quality, from the dough to the toppings. Since its opening, this restaurant has always been crowned with success. Jacopo Mercuro has given back to the Romans their round, crispy pizza. Seasonal refined toppings.
Pier Daniele Seu's pizza is characterised by balanced flavours and high quality. High quality ingredients and great creativity make this pizzeria an outstanding place for excellent quality pizza.
This restaurant joins experience and tradition to create an impressive culinary experience. Opened in 1999, this pizzeria can only be described in one way: It always tastes good. Wonderful and pleasant service.
The idea of uniting pizza and sparkling wine is a real success. Each variety is well presented. The play with the combinations is very interesting. Thin and light pizza. The classics are delicious, as are the innovative creations.
A design ambience that combines restaurant, lounge bar and pizzeria. The modern pizza has a well-risen and light dough, made with high quality ingredients. Be sure to try the Capricciosa.
Wonderful pizza baked in a wood-fired oven served in a small, refined ambience. Flavourful and delicious dough. With a good selection of wines from Lazio.
This informal style pizzeria offers classic cuisine with a modern touch. Classic and tasty Roman pizza, made with refined ingredients, combined with a fine wine list creates what is a nice dining experience.
In the heart of the Centocelle neighbourhood, with a simple and friendly atmosphere, high quality seasonally inspired toppings are paired with a thick soft-crust pizza. An experience of flavour and taste.
Upon entering this restaurant located in the Appio Latino neighbourhood, the beautiful wood-fired oven draws you in. The pizza is light and tasty with generous toppings. The fried dishes are also worth trying.
Located in the Monte Sacro neighbourhood, this is a cosy and family style restaurant, where Stefano Calegari expertly creates tasty, red, classic and specialty pizzas. The Cacio e Pepe is a must try.