The Rome IndexBest pizza in Rome
Roman pizza is its own thing — here's what to order and where to go.
Roman vs Neapolitan
Roman pizza is thin, flat and crisp rather than the puffy, charred Neapolitan style — a completely different eating experience. Neither is better; they're just different, and arguments about which is superior are a reliable sign of someone who hasn't eaten enough of both.
Pizza al taglio
Rectangular, sold by weight, eaten standing or walking — the lunchtime standard. Good versions have a light, airy base with creative toppings that change daily.
Pizza tonda
Thin, round, eaten with a knife and fork in a proper pizzeria at dinner. The Roman classic toppings: marinara, margherita, diavola, or — uniquely Roman — pizza bianca (no tomato, just olive oil and rosemary).