At Pizzarium, you can't go wrong. Founder and chef Gabriele Bonci has been the undisputed star of Rome's pizza by the slice scene since opening his shop in 2003. The fragrant and crunchy crust is the result of the fastidious work involved in picking stone-milled high-quality flours, a slow and long leavening of the dough, and a perfect level of hydration. The toppings change often, even several times a day. Along with classics such as tomato and oregano, more creative ingredients like cured meat and vegetables, all artisanal and from organic and biodynamic farms, add a kick to the already-delicious offerings.
A history lesson about the best pizza in Rome is intrinsically connected to the long-standing rivalry between the Neapolitan and Roman versions of the delicacy. In Naples, the pizza boasts a soft, thin and slightly chewy dough. In Rome, a crispier dough is preferred. Regional allegiances and personal preferences will dictate your palate’s own champion but one thing is certain: both versions of the food are delicious.
Within Rome, the Italian staple can be consumed in many different forms: al taglio (by the slice), it’s the city’s most popular street food; tonda (round, by the pie), it’s a favourite for lunch and dinner at restaurants across town; and, in recent years, pinsa, the oval-shaped pizza pie that you might have noticed folks devouring while walking around the city’s attractions, has carved a spot for itself in the local gastronomical scene. From the Latin pinsere, which means to stretch, the elongated pinsa is inspired by the old farming tradition in the countryside that calls for utilizing flour made from any available grain (from barley to millet and oat) to make a flavourful and easy-to-season dough.
Clearly, eating pizza (and gelato, for that matter) tops the list of best things to do in Rome. Follow our lead to know exactly where to go. Buon appetito, folks!
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