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We've compiled the best of the best in Esquilino and Environs - browse our top choices for the top things to see or do during your stay.
One of the next-gen pizzerias taking over the Eternal City, this place has locals buzzing about its superlative Neapolitan-style pies and colorful, punchy design. High-quality ingredients sourced from Campania, including mozzarella from Agerola and San Marzano tomatoes, top the pizzas, which range from a traditional margherita to the "tartufata" with mozzarella, truffle cream, porcini mushrooms, guanciale, and basil.
The four owners of this pizzeria come from the deep south (Sicily, Calabria, Campania, and Puglia), and the influence can clearly be seen in the pizza, which is of the thicker Neapolitan variety. There are classic pizzas and interesting options like the Pizza dei Fratelli with 'nduja (a spicy Calabrian sausage), smoked provola cheese, and porcini mushrooms.
At this pizzeria in the Appio-Latino area between San Giovanni and the Appia Antica, respected pizzaiolo Marco Quintili strays from his usual Neapolitan style to create extremely thin dough with a 48-hour leavening process, topped with the best quality ingredients. Don't skip the fried starters, including the signature "gelato genovese," which arrives on popsicle sticks.
Hailing from the province of Caserta, where some of Italy's best pizzerias are located, Marco Quintili is quietly taking Rome by storm. His dough is heavenly light, with a soft, puffy crust, and he uses high-quality toppings like San Marzano tomatoes, mozzarella di bufala, and sausage from Caserta to make traditional and creative pizzas that are among the city's best. There is also a stand in the Mercato Centrale.
At this award-winning pizzeria in the Appio-Latino area between San Giovanni and the Appia Antica, the dough is thicker than traditional Roman-style pizza and sturdier than Neapolitan-style pizza. Creative offerings include a cacio e pepe pizza and the "Tropeana" topped with mozzarella di bufala, Tropea onions, taggiasca olives, 'nduja from Calabria, and lemon zest. There's also an ample selection of fritti, including mozzarella in carrozza, zucchini blossoms, and several types of supplì.
