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The Best Pizza in Rome: 20 Pizzerias to Visit | Eater
"Locals endearingly call Ai Marmi l’obitorio (“the morgue”) for its marble tables and walls, but the nearly century-old shop on Trastevere’s main drag remains an institution for wood-fired pizza tonda (you can just ignore the signage on the oven in 1960s typography declaring “pizza napoletana”). The flimsy, thin-crust pizzas are quintessential for the tonda style, generously overhanging their plates. Be sure to check out the lightbox above the bar that lists starters such as fagioli (beans), filetti di baccalà (battered cod filets), and supplì al telefono (rice croquettes promising a satisfying cheese pull)." - Katie Parla
