If you’re taking a short break in one of the excellent central Rome hotels, there’s no doubt you’ll be on the lookout for the city’s best food. And what food is most synonymous with Italy? Pizza! There are plenty of places to get a good pizza here, but not all are created equal. Below we make a few recommendations, but there are plenty more. It’s the kind of thing you’ll need to discover for yourself, but this list could give you a head start.
In order to find what has been described as “the best pizza place in Rome”, you’ll need to make the short trek from your chosen central Rome hotels to Sforno. The Neapolitan-style pizzas at Sforno have a wonderful thick crust and a chewy base, perfect to support the abundant toppings. You should start with the fritti – fried starters – such as pecorino cheese and black pepper, suppli’alla gricia, pork jowl and fried rice balls – but make sure you leave room for the main event. Not only does it have its share of sausage, meat and mozzarella, it also features vast sheets of thin, extra-thinripple crusty polenta dotted with truffle oil, balsamic vinegar and lemon zest. To accompany it, the restaurant’s top-tiered gourmet cheese-filled pizzas are sublime. Although you can order plain and extra-spicy pizza slices, we would recommend a pizza con pomodoro, featuring regular tomato sauce and fresh truffle oil. Not only is this pizza cooked to perfection, it comes with a tangy mayonnaise. Ask the chef or host for a side of polenta or rice balls. paired with tarts or Jasmine rice this elegant pizza is sure to please.
La Gatta Mangiona
From the families-owned company La Gatta Mangiona, pizza is meant to be enjoyed and not worked. Pizza is authentic and top quality and, if you’re ever peckish (and few people can be peckish on a pizza), you should ask for your pizza to be baked in a wood burning oven rather than a traditional one. Built in 19th century student workstations, ovens at La Gatta Mangiona areGVNelly’s ovens, developed by baking great pizzas in them. Neapolitan and Trentino-style pizzas are often topped with fresh Gorgonzola cheese, and the way they are cooked means that even the most runny dough is turned into a creamy, soft pizza. Available in all, its popular range of seven varieties (including garlic-infused crabapple and truffle) is a just a few dollars each. There are two outlets in Gran Via dei Cappuccini.
Esticina e Pizzeria
If you’re not in the mood for a pizza, there’s no need to stay in Rome-holiday accommodation equivalent to an upscale hotel. A visit to this great little pizzeria is worth every penny. The truffle pizza is outstanding, as is the Roman-inspired Neapolitan-style Margherita. Both are replace-everything with a mish mash of quality ingredients, imaginative toppings and traditional cooking techniques. If you stay in Roman accommodation at a great hotel, you should ask the concierge to order you a pizza – it’s an experience not to be missed.
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The famous, gooey, sourdough pizzas are a top choice here, but you don’t have to go to Dolin’s or Cooliza (half the tourists’ favourite places). At this charming family run place (quite unpretentious as opposed to the other trendy places nearby), Tabread offers pizzas using traditional Neapolitan ingredients. The are cleverly flavoured with local ingredients, including oregano, cinnamon, parsley, thyme and red wine. If you stay in a hotel right on La Citta in Termini train station, you’ll be right in the centre of the action.