"Pro Loco DOL, a favorite among the restaurant-industry crowd and neighbors alike, may be a 30-minute cab ride from central Rome, but it's worth the trek for its thoughtfully prepared cuisine, which is made from ingredients from small producers all over Lazio. There are meat-and-cheese plates, pastas, and mains, as well as pizzas made from organic flour and dough that was fermented for 48 hours. Try the pizza in teglia (cooked in a sheet pan) with two different toppings, one on each half, like buffalo mozzarella, potato, and rosemary." - Maresa Manara, Katie Parla
Camillo Pasquarelli
