Rome-based food blogger Katie Parla eats her way around the Italian capital’s tastiest pizzerias
Hop off the Metro A near its southeastern end and walk a few blocks northeast for what many tout as Rome’s best pizza. At Sforno, the pizzas have a thick rim and elastic body (similar to the Neapolitan style), an anatomy that is essential for containing their dense toppings. But before jumping into the pizza, begin with fritti (fried starters), like suppli’ alla gricia, a fried rice ball with cured pork jowl, pecorino cheese, and black pepper, a combination inspired by a Roman pasta. The cacio e pepe pizza also takes its cue from a local pasta dish; it is topped with a thick layer of pecorino cheese and coarsely ground black pepper. Wash it down with one of the dozens of craft beers on Sforno’s menu.
• Via Statilio Ottato 110-116; +39 06 715 46118, sforno.it. Closed Sun; dinner only