Pizza may be Italy’s most-famous export, but Rome’s unique thin-crusted style is barely known beyond the city’s borders. This simple regional genre reaches its apex at Da Remo in Testaccio, where the thin and crispy pies are baked in a wood-fired oven. Order pizzas with sparse toppings — like the tomato-and-mozzarella-topped margherita — to avoid stressing the thin base, and always start the meal with assorted fried starters and simmered beans.
Special Dishes: Thin-Crust Pizza
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