The Best Pizza in Rome
"Start with the Roman essentials, the fried stuff. The deep fried zucchini flowers stuffed with mozzarella from Amalfi and anchovies from Sicily are light and crisp, as are the tempura-style fried vegetables. The pizza bases have been created by Pierluigi Roscioli, with a focus on using the very best organic ingredients from around Italy. Pizzas come out of the wood-fire oven golden and crispy, thanks to a base made up of organic dough, Roman water (it’s a thing, apparently), and olive oil from Tuscany. The menu is divided into “red pizzas” and “white pizzas”, depending on whether you like a base with tomato or without. Both embrace the classic toppings, such as mushrooms, parma ham, or four cheese. A separate section, called "Flour Mountain" showcases original inventions like the Scozzese e Bufala, with smoked Scottish salmon from Loch Fyne, fennel, rocket, and shredded buffalo mozzarella. There’s also a selection of focaccia, bruschetta, and crostini." - Maresa Manara, Katie Parla
