Real Italian gelato is made fresh daily in-house with natural ingredients, always opting for fresh milk and cream to powdered versions of the stuff. The atmosphere is warm & welcoming. This affordable, portable pizza-sandwich hybrid has really taken off, and now there are locations of Trapizzino all over Italy, as well as in the United States and Japan. Enjoy your at the counter inside, outside the small eatery or on-the-go., as Romans like to call it) made with a locally-sourced mix of organic flours and white spelt, Emma is a landmark for Rome-style pizza in the city centre. Love the mag? This really lets each ingredient shine.

Look out for your first newsletter in your inbox soon!Thanks for subscribing! My. The real draw, however, is the pizza al taglio.

The Roman equivalent of a dollar slice, but better.One of the great success stories of the Roman food world. Enzo Coccia would say so, as would the pizzaiolo at Da Remo in Rome, which made our list for the best 15 pizza places in Italy. La Pratolina uses cheeses from all over Italy, so you'll have the chance to go beyond mozzarella.Cesare is a trattoria specializing in Roman cuisine, and it nails the classics; the starters, pastas, and mains get so much attention, in fact, that the excellent pizzas can be often overlooked. Find the best in dining based on location, cuisine, price, view, and more. Start with suppli' (rice croquettes) and fagioli (beans seasoned with olive oil), both classic pizzeria antipasti. What I find so delicious about this restaurant’s pizza is the thick and doughy crust – crucial to the overall pizza eating experience.Filled with a certain rustic charm, Pigneto’s traditional pizzeria has an authentic Italian vibe that is both unpretentious and welcoming. La Pratolina. The oblong flatbreads have become a popular alternative to the large, round, slice-yourself personal pizzas now the norm in Rome. The grey-hued contemporary interior features classic round tables, a larger common table, six seats at the beer counter and six more at the kitchen counter with a view on the oven to watch the chef in action.Located in Monteverde just above Trastevere, restaurant and pizzeria La Gatta Mangiona is always a safe bet when it comes to tasty traditional pizza. The staff can slice small pieces for you so you can try more than one topping; don't miss pizza rossa (flatbread brushed with tomato sauce), pizza bianca (flatbread seasoned with salt and olive oil), and fior di zucca (zucchini flower, anchovy, and mozzarella). The pizzas are thick-rimmed and somewhat inspired by the Neapolitan tradition, and range from uber-classics like Margherita to pies that are unique to Sforno, like the Greenwich (Stilton and port reduction) and cacio e pepe (pecorino and black pepper). Pizzas tend to be best Monday through Thursday nights.La Pratolina serves pinse romane, oval flatbreads said to be inspired by an ancient Roman recipe. If you have time to spare; however, it is definitely worth the wait.This is a historical bakery widely recognized for having mastered the simple art of the dough itself. Crunchy and pleasantly greasy, Renella’s pizza has an old-fashioned flavor that works best with simple toppings like potatoes, tomatoes, and squash blossoms. If you’re looking for a more upscale pizza experience, this is your spot. Tables are pretty close together. The place is packed every night, and the menu straddles classic (Margherita, marinara) and creative (romanesco and coppa; asparagus, duck speck, and asiago). Not into pizza? Sforno’s creativity extends to their pizza flavors (their Greenwich pizza has blue stilton cheese and a port reduction sauce and their Cacio e Pepe pizza is both well known and loved) as well as the classic fried starters… gricia flavored supplì anyone? Preference is given to Slow Food-recognised products when selecting toppings.Photograph: Courtesy TripAdvisor/il_viaggiatore1982This hidden gem near Trastevere has been serving gourmet pizza for only over a year but has already carved a spot for itself in the city’s culinary scene.

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