Andrea Di Lorenzo/Eater
Rome flies underneath the radar as Italy’s most fun pizza vacation spot. Positive, Naples has the clout and centuries-old pizza traditions, however what Rome lacks in historical past it greater than makes up for in selection, high quality, and taste.
There are a couple of local kinds within the Italian capital, all of which emerged within the twentieth century. There are two notable types of pizza al taglio (by means of the slice), offered by means of weight to shoppers perched at high-top tables or status on the street: pizza in teglia, which is baked in a pan and commonplace in takeaway joints, and pizza alla pala, baked immediately at the oven fireplace and generally offered from bread bakeries. Town could also be house to pizza tonda, an unsliced spherical with a crispy, chewy texture with slightly any rim, which is generally served to seated shoppers with silverware. There also are Naples-inspired pizzerias serving comfortable, chewy, thick-rimmed pizza, plus a handful of pizzerias mixing the kinds of Naples and Rome, handing over crust with a bit extra crunch. Then there are all of the different pizzerias the place cooks are simply serving no matter they would like.
Irrespective of the place you revel in your subsequent slice, be sure you get started your pizza meal as a Roman would, with numerous fried starters like supplì (rice croquettes), crocchette di patate (potato croquettes), fiori di zucca (squash blossoms full of mozzarella and salted anchovies), and such a lot of extra crispy treats.
Katie Parla is a Rome-based meals and beverage journalist, culinary information, and award-winning cookbook creator. She is the host of Katie Parla’s Rome and Katie Parla’s Roman Kitchen on Recipe.TV, and the co-host of the GOLA podcast about Italian foods and drinks tradition.
Be aware: Eating places in this map are indexed geographically.
