5 must-go places for pizza in Rome

To refer to pizza chef Daniele Seu’s pies as just ‘pizza’ is a bit of an understatement. His menu features three sections: ‘the staples’, ‘old school’, and a longer list, ‘Seu’, where he gives his creativity free rein. The appetizers include Gabriele Bonci’s bread with different types of extra virgin olive oil, and fried snacks.

Italian food magazine Agrodolce has dubbed it the best pizza in Rome. Ironically, there’s little that’s Roman about it. The crust is on the thick side – crispy on the outside, but chewy on the inside. But they make up for this regional deviation with distinctly Roman toppings, such as cacio e pepe (pecorino and black pepper).

Be sure to book ahead at Gatta Mangiona, a cat-themed trattoria that locals say has the best supplì in the city. They also do a mean focaccia alla genovese (with salt cod garbanzo paste) and excellent traditional pizzas. The long list of Italian and international craft beers is an added bonus.

Creative places like Pommidoro are what makes the Centocelle neighbourhood so exciting. Toppings range from the delicious to the unexpected: purple potatoes, beer gelatine and lemon zest are just a few. The fun spills over into other dishes, such as the gorgonzola and pear supplì. And Italians give English-speakers grief for putting pineapple on pizza?

Follow the ramp below street level to this hidden gem of a pizzeria, perhaps Rome’s best to use an electric oven as opposed to a wood-fired one. That will lose it some points among purists, but it should earn some from those who are tired of pizza with burnt spots on the crust. Great craft beer on tap.