Rome Food Guide

"This bakery, situated right on Campo de Fiori (check out the market, which still sells some of the most beautiful produce from Lazio’s hills and fields – and the hooded statue of Giordano Bruno just outside , on the site where he was burned at the stake), has been baking Rome’s ‘other’ pizza (very very long pizza al taglio, thicker oily base, sold piping hot by the slice for next to nothing) since 1819."

"Without hyperbole, Pizzarium is one of Rome's most important and influential places for food. Even though it serves pizza by the slice, a traditionally humble fast food, owner Gabriele Bonci has elevated it to an art form here."

"Apparently amazing pork."

"Da Remo, in Testaccio, a hipster area of Rome, home to the ancient meat market and hence heartland of quinto quarto, the ‘fifth quarter’ – offal – that is the backbone of Roman cooking, is on a hill that grew over the centuries out of discarded Roman amphorae. Da Remo is arguably the place to go for classic pizza romana – super-thin, super-crispy, super-cheap and super-good."

"For carbonara?"

"Its real name is Panattoni, but everyone calls it 'Ai Marmi' (the marble slabs) after the tables, or for the same reason 'l’Obitorio' (the morgue). It’s open late, and offers the best pizza romana (thin, charred, crispy round pizza) in Trastevere – Rome’s answer to the Rive Gauche."