La Gatta Mangiona is located in the Monteverde neighborhood, completely away from the historical center and tourist area but close enough and easy to reach. Most of the clientele are locals here and you will truly feel you've ticked 'authentic local experience' off your Rome to-do list. The fritti, including the fried zucchini flowers and potato croquettes, are delicious and the daily specials for pizza change daily with inventive and seasonal combinations. Desserts are all homemade and the panna cotta with fresh strawberries is divine.
Il Pinsere is a hole-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're rounder and smaller than your regular pizza. Featuring toppings like zucchini flowers, sun-dried 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 the food is really made for stand-up eating or takeaway.
Gabrielle Bonci has been dubbed the "Michelangelo of pizza making" and he deserves every accolade. Baker-turned-pizza magician, he's famed for his experimental toppings (he is said to use 1,500 ingredients per year ranging from melon to licorice) and championing slow-rise dough. This tiny spot features his daily changing pizza by-the-slice creations with their subversively fluffy dough and fresh seasonal toppings. Bonci's bread is made with the same flour and yeast as his pizza and this is available for purchase, too. There's craft beer as well, to provide the perfect pairing to the most perfect pizza slice.
Surrounded by dozens of tourist trap restaurants in Trastevere, Da Ivo remains a bustling neighborhood pizzeria, authentic in both its service and menu. Like many of the Rome old guard pizza joints, you can stand at the counter and watch the pizza makers fire your pizza together with the hundreds they keep turning over throughout the night. Roman-style, thin crust pizza is on the menu here as well as the basics of cucina romana (everything from artichoke and fried starters to carbonara and main courses, saltimbocca alla romana). Expect service to be a little slow but your pizza to be on point.
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 your pizza pie and other items to go along with your dinner order. Outdoor tables available, but expect to wait in line for a bit if you arrive late.
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 supplì 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 well here every single time.
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 it's amazingly delicious. 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 is crispy thin. The mushroom is great, but the pizza marinara (fresh tomato and garlic) is the real standout. They also serve up different pasta dishes each day including the traditional gnocchi with tomato sauce on a Thursday.
Unlike real Roman pizzerias, Emma is open during the day; every day and every night for that matter. With an array of prized and gourmet ingredients on the menu, all expertly selected by the passionate owners, the venue has fast become a favorite for locals and foreigners alike. In a large and modern dining space, smack in the city center (just a few minutes walk from Campo de Fiori), Emma is also a trattoria with all your Roman classics on the menu. All your regular pizzas make the list too, but with a few gourmet add-ons (including bases with wholemeal and organic grains) and the wine list is extensive. Great for small or large groups, the food, wine and service rarely disappoint.
Everyone in Rome is talking about Pier Daniele Seu - Rome's pizza maker of the minute. His pizza, dough and leavening education started with Gabriele Bonci (touted by foreign press as Rome's 'Michelangelo of pizza') but he has carved his own way. His is a gourmet pizza and he plays with the format too â" pizzas cut in corners and a degustation style whereby one pizza at a time comes out to the table so diners get to share. All the classics are on the menu (margherita, marinara, etc.) but Seu flirts with ingredients and 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 â" 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.
Alongside her Romeo sits Giulietta in the old abandoned Testaccio warehouse that houses Cristina Bowerman's venture â" 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 ice cream) is the perfect way to end the meal.