Rome’s best pizza

http://evalfor.com/wp-content/themes/bridge/css/font-awesome/css/font-awesome.min.css?ver=4.4.16 Colosseum: done! Vatican: visited! Ok then it’s time for a well deserved break and another authentic Italian tradition: pizza!

We’ve selected for you Rome’s five best pizza places. All authentic places, enjoyed by visitors and locals, courtesy of our friends from www.puntarellarossa.it

Creativity is what it’s all about. But also highly prized ingredients and skilled hands kneading the dough. From your simple Margherita to more original and gourmet offerings, making pizza is an art (it’s no wonder growing numbers of chefs are queuing up to learn the tricks of the trade). Here are five spots in Rome where you can sample deep pan or thin and crispy pizza, whether it’s traditional fare you’re after or something new.

 

I think of dieting, then I eat pizza.

 

can you buy prednisone over the counter uk AREA: OLD TOWN

buy modafinil online EMMA

One of the city’s best places to eat authentic Roman thin and crispy pizza, in a large, scenic restaurant. Emma was opened in May 2014 by Francesco Roscino, whose CV boasts a spell at Romeo Chef&Baker. We recommend the following pizzas: Zibella e bufala, with Pomilia tomatoes, Paestum buffalo mozzarella made using raw milk and Zibello Pio Tosini culatello (€14); F.lli Salvo, with Casa Barone Piennolo tomatoes, rolled Cinta Senese pancetta, Caciocavallo Podolico cheese and organic Agnoni olive oil (€12). The menu also includes pizzas created using the ‘flour tower’ method, with dough made from a mixture of organic soft wheat produced at Iaquone, organic white spelt from Molino Vecchino and organic shaved buckwheat. There is also a pizza topped with Terre Roma mozzarella, rapini and mortadella-flavoured Brittany scallops (€15). There’s no shortage of bruschetta – made with Lariano wholemeal bread from Roscioli – kamut bread crostini and deep-fried delicacies. They include the Supplì al telefono, made with Carnaroli rice and three-month white cow parmesan (€2.50). But Emma is not just a pizzeria. There’s also an à la carte menu with top-class dishes. We like Eggs Bartholomew, a poached egg with melted parmesan and asparagus tips (€10), a Neapolitan macaroni omelette (€8), vegetarian spaghetti alla carbonara (€13), meatball stew (€13) and a sour cherry and apricot tart (€6).

Emma pizzeria, Via Monte della Farina 28/29. Tel. 06.64760475. Website. Open seven days a week from 12:30 to 15:30 and 19:30 to 23:45.

AREA: PORTUENSE

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Some people refer to it as the Tiffany’s of Rome’s pizzerias, with prices no laughing matter, consistently upwards of €20. But Edoardo Papa’s La Fucina is more than just a pizzeria, thanks to its selection of ingredients, quality dough, the restaurant’s atmosphere and its professional staff. They use stone-milled whole wheat flour from certified Italian organic farms. It takes at least 24 hours for the dough to rise and they explain that the amount of yeast used “is tiny, in order to obtain a dough that makes the pizza crunchy, almost biscuit-like, so light that we’d describe it as a cloud.” They don’t offer fried delicacies or bruschetta, focusing solely on pizzas, which are served one at a time and already sliced. The menu features a few traditional pizzas: the Margherita with tomato pulp and Barlotti PDO buffalo mozzarella from Campania (€14) and the Marinara with Cetara anchovy fillets. But why settle for something simple when you can be daring and go for the Fucina? Be tempted by the wild Alaska smoked salmon pizza (€24), the one topped with Bottarga di Cabras and Formaggio di Fossa with an organic pumpkin and broccolini purée (€24), Bronte slow food pistachios, mushrooms and artisanal mortadella (€24), or diced pears in Barolo wine reduced with Fontina d’Alpeggio (€22). Our personal favourite is the S.M. Margherita with rum-soaked tomato pulp and Piennolo Vesuviano Casa Barone cherry tomatoes cooked in Trinidad rum and Barlotti PDO raw buffalo mozzarella (€18). If you expect it to taste heavily of alcohol, you’re mistaken; it’s just a faint scent of paradise gently taking over your taste buds between mouthfuls of soft, bubbly Neapolitan-style pizza, with not too much crust.

La Fucina, Via Giuseppe Lunati 25/31. Tel. 06.5593368. Website. Open from 19:45 to 23:00, Tuesday to Sunday.

AREA: MONTEVERDE

LA GATTA MANGIONA

At La Gatta Mangiona they have been carefully producing pizzas and excellent fried delicacies since 1999. But their menu has grown and the restaurant is now charmingly austere, light years away from your run-of-the-mill pizzeria with rude waiters and neon lights. Get started with some appetisers. Flans, Scamorza al coccio, bruschetta, salmon, cured meats and cheeses. They also serve several dishes from the kitchen, including spelt penne with ratatouille (€12) and beef tartar (€18). But people head to La Gatta for their range of pizzas. They offer traditional fare (Marinara, Romana and Margherita), as well as a modern take on classic tomato-based pizzas, which include the Saporita with buffalo mozzarella, capers and anchovies (€11). They also offer the Calabrese with Caciocavallo Silano, ‘Nduja and sundried tomatoes (€13). Their white pizzas include one topped with stracchino and speck (€10.50). The Marzolina is also excellent, with Caciocavallo, sautéed artichokes and artisanal Pancetta Piacentina (€15).

La Gatta Mangiona, Via Ozanam 30-32 Tel. 06.5346702 Website. Open every night from 19:45-23:30.

AREA: PINCIANO

PRO LOCO PINCIANO

Pro Loco Pinciano is jointly run by Gastore Pierini, Fiorentina Ceres and Vincenzo Mancino. A pizzeria with an open kitchen – just a stone’s throw from Piazza Fiume – it opened on 31 October 2014 offering the famous gastronomic delicacies of Mancino’s previous restaurants in Centocelle.

Cheeses and cold meats rule here and that’s immediately obvious when you enter and are met by a long counter with a vast selection of strictly local products.

They also make excellent pizzas (the dough is really soft) and have a varied menu. There is indoor seating for 50 people with a further 20 seats in a small outside area.You could start with panzanella (bread and tomato salad) with Amaseno buffalo mozzarella stracciata and Itri olive oil (€10), supplizio alla romana (fried cheese-stuffed rice balls, €3), battered salt cod (€5) or cheese and pepper chips (€4).

Pizzas range from the Margherita (€7) to the Margherita Fumè (with smoked Bassiano ham), the Conciata (San Vittore conciato cheese and pumpkin) and the Gaeta (tomato, Gaeta anchovies and mozzarella). There’s a choice of soft and crunchy focaccias: mortadella and Roman artichoke, Fiocco della Tuscia cheese and baby broccoli, locally produced ham and red apple, or just plain and simple rosemary.

Their mixed platter of Lazio meats and cheeses (€16) is superb. Choose how mature you want your cheese when you place your order.They also offer craft beer on tap: a pint of Atlas or Turbacci costs €5.

Pro Loco Pinciano, Via Bergamo 18, Rome. Tel. 06.8414136. Website. Open every day from 11:00 to 15:00 and 19:30 to 24:00.

AREA: TRASTEVERE

BIR&FUD

The new-look Bir&Fud re-opened on 7 April 2014, just seven years after it was first established. This Trastevere restaurant has been substantially renovated and now offers as many as 36 draught beers, while Gabriele Bonci continues to oversee the pizza side of the business. The latest feature is a rotating oven, which makes it easier to handle batches of pizzas.

You can choose from all the usual favourites as well as a host of luxury offerings suitable for what is mostly a young, tourist clientele. We’d recommend the Porco Pistacchio, an open-faced calzone with mortadella, fresh buffalo mozzarella, sundried tomatoes and pistachio pesto (€15), or the Trifolata, with aubergines, sautéed mushrooms, fresh buffalo mozzarella, parmesan cheese and basil (€12), to name but two.

Bir&Fud, Via Benedetta 23, Rome. Tel. 06.5894016. Website. Open 17:30 to 2:00, Monday to Wednesday and 11:00 to 2:00 Thursday to Sunday.

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