Simply saying pizza in Italy is not enough. There’s the classic Neapolitan version, pizza alla pala (a wooden pizza peel), pizza al portafoglio (folded up), fried pizza... and pizza in teglia (pan pizza). It’s precisely the latter, made in Rome, that attracted the attention of a team of expert tasters ready to find the capital’s best. The resulting guide based on the research of connoisseurs Tania Mauri, Luciana Squadrilli, Gabriele Lupo and Silvia Pontarelli is called Teglie Romane and is perfect for finding Rome’s best pizza bianca (white pizza), pizza e mortazza (bread made with pizza dough and eaten with mortadella) and pizzetta rossa (small pizza with tomato sauce).
The best Roman pan pizzas
Roman pan pizza is a tradition that has been rediscovered and newly appreciated in recent years after being made popular by famous pizza chefs such as Gabriele Bonci and Stefano Callegari, who have trained teams of young pizza chefs who have quickly changed the panorama of Roman pizza. The delights of the former can be tasted at his Pizzarium in via della Meloria, at Panificio Bonci in via Trionfale and at the Termini station, inside the Central Market. In addition to several pizzerias (Sforno and Sbanco just to name a few), Callegari is also the inventor of the Trapizzino, which quickly established itself as a traditional Roman street food despite having only been created in 2008. Today it boasts seven locations in Rome and its province, two in Florence and the most recent openings in New York and Milan. The red pizza at Roscioli, a historic bakery in the city center, is also worth a try, as is the carbonara version at Pommidoro, a location in Centocelle, where pizza chef Mirko Rizzo has applied the seasoning of the classic Roman pasta dish to pizza, using crispy guanciale, abundant Pecorino cheese and a sort of egg mousse. Known by every Roman as Focacciotto, Focaccia near piazza Lodi is worth a visit, as is Greco Enjoy in via Gregorio VII, in the Aurelio district.