Rome flies under the radar as Italy’s most exciting pizza destination.
Sure, Naples has the clout and centuries-old pizza traditions, but what Rome lacks in history it more than makes up for in variety, quality, and flavor.
There are a few native styles in the Italian capital, all of which emerged in the 20th century. There are two notable varieties of pizza al taglio , sold by weight to customers perched at high-top tables or standing in the street: pizza in teglia, which is baked in a pan and common in takeaway joints, and pizza alla pala, baked directly on the oven hearth and typically sold from bread bakeries.
Regardless of where you enjoy your next slice, be sure to start your pizza meal as a Roman would, with lots of fried starters like supplì , crocchette di patate , fiori di zucca , and so many more crispy treats. Katie Parla is a Rome-based food and beverage journalist, culinary guide, and award-winning cookbook author. She is the host of
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