This popular pizzeria located in the cuore of Trastevere is one of the best when it comes to serving up that perfect Roman pizza: light, thin and crispy crust. It's extremely sought after not only by tourists but by locals themselves. For years, Romans have been calling this pizza joint "l'obitorio" (the morgue) and "ai marmi" because of its characteristic long marble table tops. Aside from the pizza being so good, locals also come here to devour their famous suppl� and fritti as appetizers. Their pizza is certainly not the cheapest by any means, but is absolutely reliable and consistent. Rest assured, you will always eat good here every single time. TRAM: 8. BUS: H.
For traditional cucina romana (Roman cuisine), the best place to go to is Da Enzo. It's literally a hole-in-the-wall with maybe about 10 or 12 tables. Da Enzo definitely does up the most mind-blowing carciofi alla giudia (Jewish style fried artichokes) and keeps it real with their classic pasta dishes like carbonara (egg and pork cheek), amatriciana (tomato and pork cheek) and cacio e pepe (pecorino cheese and peppper)and local offal dishes like tripe and braised oxtail (coda alla vaccinara). Throw in a bottle of house wine and dessert and you might walk out only spending about 20 euro a person! BUS: 23, H. TRAM: 8
It's not often you can say you've eaten in an ancient landfill site. Located within Monte Testaccio, this entire hill was created from Romans dumping their amphorae (pots used to store liquids), and the dining room is decorated with these terracotta fragments. Now an institution, their carbonara, amongst other Roman classics, has made it famous amongst gastronomes. Other dishes to try include the cacio e pepe, a pecorino cheese and black pepper speciality and the polpette di bollito (breaded meatballs made with braised meat). The tiramisu is a winner with a secret center surprise. In the summer, book in advance for a table on the romantic patio. METRO: Piramide. BUS: 3, 75
Located in the heart of the working class district of Testaccio, Remo's pizza is pretty hard to top. This pizza place is most famous for its paper thin(literally) pizza. Menus don't exactly exist here, so be prepared to have in mind what kind of toppings you'll pick out for your pizza. A waiter will come around with a scorecard of sorts where you will check off the ingredients for pizza pie and other items to go along with your dinner order. Outdoor tables available, but expect to wait in line for a little if you arrive late. BUS: 170, 30. METRO: Piramide
Il Pinsere is a whole-in-the-wall pizza shop located a short distance from Termini station and Piazza della Repubblica. Frequented by locals and people who work in the area, the lunchtime rush is madness but a lot of fun. Unlike most pizza al taglio places in Rome, here you order by the pizza but they round and smaller than your regular pizza. Featuring toppings like zucchini flowers, sundried tomatoes, roasted vegetables, buffalo mozzarella, pork sausage and pancetta, you won't be at all disappointed or hungry afterwards. There is a small bench area outside but it's really made for stand up eating or take away. BUS: 16, 6. METRO: Repubblica.
This hole-in-the-wall take-out joint is a Trastevere institution. Suppl? were the poor man's dish created to recycle old risotto rice, and happily delicious too. While many other places sell bland fried balls in the name of suppli, these are the real thing. Join the queue and don't expect to linger long in indecision. Their pizza al taglio is cooked the old way, is delicious and crispy thin. The mushroom is great but the pizza marinara (fresh tomato and garlic) is the real stand out. They also serve up different pasta dishes each day including the traditional gnocchi with tomato sauce on a Thursday. TRAM: 8, BUS: H, 75, 23
The oldest and also one of the best-stocked wine bars in Rome lies in the heart of the eternal city, just a few steps from the beautiful Piazza Navona. Long and narrow with a series of wooden benches with fishermans nets hanging, the bar resembles a vintage train car from the 1960s. The atmosphere is electric and the array of cheeses, cold meats, light meals and hearty soups and salads is excellent. Probably because the owners combined make up an eclectic ethnic mix of Italian, Egyptian, French and Romanian. Cul de Sac fills quickly; be prepared to queue, as bookings are not accepted. TRAM: 8, BUS: 87, 492 and 70.
This bakery near Campo de' Fiori is a favorite with the locals. Its pizza a taglio, or pizza by the slice, comes out of the oven piping hot and fresh to keep customers happy. The toppings range from a simple margherita (tomato sauce and mozzarella) and rossa (just tomato sauce) to more complicated arrangements like sausage and fiori di zucca. There will be something to please everyone. And if it's something more substantial you're after, then there is a small buffet with local vegetables and sometimes porchetta, or stuffed, roasted pork. Often the small takeaway place gets crowded so ask for your lunch to be wrapped up and take it to nearby Campo or Piazza Farnese where your kids can enjoy eating outside. TRAM: 8 BUS: 30, 40, 62, 64, 70, 87
Everyone in Rome is talking about Pier Daniele Seu - Rome's pizzamaker of the minute. His pizza, dough and leavening education started with Gabriele Bonci (touted by foreign press, Rome's Michelangelo of pizza) but he has carved his own way. His is a gourmet pizza and he plays with the format too - pizzas cut in corners and a degustation style whereby one pizza at time comes out to the table so diners get to sharet. All the classics are on the menu (margherita, marinara, etc) but Seu flirts with ingredients and on offer you'll find anything from a deconstructed capricciosa pizza to one with tuna tartare and burrata. A variety of seasonal and prized ingredients like chicory, yellow tomatoes, walnuts and cocoa powder all make appearances on the extensive list of his signature creations - on a pizza base that has a thicker crust than the traditional roman style. The fritti (fried treats) are divine, especially the suppli` stuffed with a silky carbonara filling. Vegan and vegetarian options, desserts, craft beer and local wines are on the menu too. TRAM: 8,3.
Alongside her Romeo, sits Giulietta in the old abandoned Testaccio warehouse that now houses Cristina Bowerman's latest venture - the biggest dining space Rome has ever seen. Romeo Chef and Baker is the restaurant and bar space and Giulietta is the pizzeria. Impressively, it boasts two pizza ovens producing both pizza romana (by Marco Lungo) and napoletana (by the Neapolitan Salvo brothers). Even the traditional starters 'fritti' that go with pizza are regionally divided with things like suppli` on the Roman menu and frittata di pasta on the Neapolitan. Craft beers are also on the menu and a delicious do-it-yourself affogato (coffee and icecream) is the perfect way to end the meal. Tram: 3. Bus: 75, 23.