WIZZ MAGAZINE
/
29
ome, unlike Naples, can
hardly claim to be a national
pizza capital. Those in search of
a great Roman pizza may find themselves
disappointed by pizzerias touted as “the
best”, a superlative that could easily be
replaced by the “most crowded” or
“
most overrated”. In the past few years,
however, various pizza styles have
captured the Italian capital and Rome
now claims some of the best pizza
restaurants on the Continent. Here’s my
pick of the five must-visit pizzerias in the
Eternal City.
At
Pizzarium
,
celebrity baker
Gabriele Bonci has elevated
pizza al taglio
(
pizza by the slice) to
an art form. His thick and spongy
base made from long,
leavened spelt flour
dough is topped
with fun and funky
combinations
such as foie gras,
walnuts and honey. But
his best pizzas are the
simple ones, such as
pizza rossa
(
literally, red
pizza), slathered in slick
oil-rich tomato sauce,
and pizza bianca,
dressed in nothing but
a liberal brushing of
olive oil and a sprinkling
of salt.
43
Via della
Meloria, +39 06
3974 5416
Pinsere
serves oblong
pizzas known as
pinse
,
spongy bases with
creative toppings of fig
and prosciutto (in season only), a sweet
and savory ode to hot Roman nights.
The dough is elastic and light.
98
Via
Flavia, +39 06 4202 0924.
La Pratolina
,
near the Vatican, also serves pinsa-style
pizzas.
248
Via degli Scipioni, +39 06
3600 4409
Sforno
and
Tonda
,
Neapolitan-style
pizzerias owned by Stefano Callegari
and Antonio Pratticò, serve thick crust
bases with classic toppings like tomato
and mozzarella, but also surprising
A P i z z a
t h e
A c t i o n
Rome blogger Katie Parla tells you where
to find the best pizzas in her home city
FOOD
HERE:
PIZZA AL
TAGLIO
–
PIZZA
BY THE SLICE –
AT PIZZARIUM.
BELOW:
ROME
FOOD BLOGGER
KATIE PARLA
1
kg flour
700
ml water
0.40
g extra virgin olive oil
0.2
g salt
3.5
g brewer’s yeast
In a bowl, mix all ingredients except
oil and salt, being sure to slowly add
the water to the flour, folding with a
spoon until incorporated. When the
dough is nearly fully mixed, add the
oil and salt. Let the dough rest for 30
minutes. Knead three times; gently
every 30 minutes. Set aside in the
fridge and let it rise for 24 hours.
CHEF GABRIELE
BONCI ’S
PIZZA DOUGH
combinations like
Stilton and port
reduction (the
Greenwich),
or egg, pecorino,
black pepper
and guanciale
(
called the
Carbonara, after a
local pasta recipe).
Sforno, 110 Via Statilio
Ottato, +39 06 7154 6118, sforno.it;
Tonda, 31 Via Valle Corteno, Montesacro,
+39 06 818 0960, tondatonda.com
Da Remo
,
one of the last quality
Roman-style pizza holdouts, is a
rough and ready venue on the main
square in Testaccio. The service is
jovial and the pizzas are dependably
thin and crisp. The base is best enjoyed
with as few toppings as possible – try
the classic margherita.
44
Piazza Santa
Maria Liberatrice
R
