In Rome, pizza is an institution, not simple street food or a quick meal, but a true culinary ritual that marks the evenings of Romans and has accompanied the social life of the capital for generations. Whether it is Neapolitan-style round or Roman-style crunchy, low or high, pizza represents a gastronomic heritage that Rome preserves with pride and continues to reinterpret with creativity.
Puntarella Rossa, a point of reference for lovers of good food throughout Italy, has selected the city’s pizza excellences, tracing a map of taste that crosses historic neighborhoods and suburbs, traditional shops and new contemporary proposals. A selection that celebrates the diversity and quality of an ever-evolving offering, where craftsmanship and research into ingredients come together to create unforgettable experiences.
Let’s discover some of the companies that have attracted the attention of Puntarella Rossa and which best represent the variety and quality of the Roman pizza scene
The Elementary
Among the protagonists of this new Roman pizza scene, L’Elementare stands out, the concept is admittedly simple: here you are not looking for a complicated “gourmet” pizza, but rather a Roman-style pizza without frills, thin, fragrant and straightforward, as was the city’s tradition. The menu is not limited to the classic rounds – the dough is light, well rolled out, with thin and crunchy edges – but also offers Roman fried foods and revisited popular cuisine products, all accompanied by craft beers and selected wines. Criticisms and reviews underline how the pizza manages to convey an authentic experience without unnecessary frills, and that the restaurant has managed to transform simplicity into a distinctive value.
Clementine
Pizzeria Clementina in Fiumicino has emerged in recent years as one of the most discussed and recognized realities in the panorama of contemporary pizza in Lazio. Founded by pizza chef and leavener Luca Pezzetta, the pizzeria focuses heavily on the quality of the dough, made with sourdough and different maturation techniques, and on toppings that tell the story of the territory: from local fish to seasonal raw materials. The classic Roman pizza, thin and crunchy, is one of the highlights of the restaurant, along with more creative interpretations such as the “Capricciosa di Mare”, with artisanal fish ham and homemade bottarga. The cuisine here is not just pizza, but an experience that combines sea, leavened products and a very carefully curated wine list.
Pizza & Bubbles – La Romana
Pizza & Bolle – La Romana is a multi-location project that plays on a specific idea: combining Roman and Neapolitan pizza with bubbles as an element of elegance and accompaniment. The philosophy of the restaurant revolves around three main variations – Neapolitan pizza (classic soft shape and high crust), Roman pizza (low and crunchy disc) and pan pizza – all designed to go well with a list of sparkling wines or champagne. The Roman pizza dough in particular is often worked with long leavening and manual spreading, with toppings designed as if they were haute cuisine dishes, to give character to the traditional pizza but in a contemporary way. Online reviews point to sophisticated toppings and unusual combinations that try to elevate pizza from a simple popular dish to a gastronomic experience.
Here is the complete list of the best Roman pizzerias according to Puntarella Rossa:
