"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.
Order a classic – margherita, marinara, or diavola (spicy salame) – or, as ever, pizza Bianca with courgette flowers and sausage, which is the litmus test of any great pizzeria – will be the best thing in the world, or disappointing and flaccid (not here), but in either event at least you’ll know if you came somewhere good. Do not come for lunch, as you will be frustrated – da Remo opens from 6pm." - Evening Standard
"Arrive at this classic Roman pizzeria before 8pm or be prepared to queue for its scrocchiarella (crispy thin crust) Roman-style pizza. Take a pass on the fritti, which are nothing much to write home about, and start with a plate of beans instead, the old-school approach to Roman pizza meals. The flat and crispy pizzas, which are made in a wood-burning oven, are designed to hold few toppings – meaning here it's the simple pizzas that are best. The margherita and marinara pies are consistently excellent and served by brisk, casual waiters who are quick to flirt and crack jokes. There is outdoor seating in the summer, a veritable necessity considering the heat of the pizza oven."
— The Guardian
> "Da Remo serves Rome's signature style of pizza: large, unsliced, round personal pies measuring well over a foot in diameter. They're served hot out of the oven, molten cheese riding on the surface of a crisp and chewy base. Start with suppli' (rice croquettes) and fagioli (beans seasoned with olive oil), both classic pizzeria antipasti. But save room: Those pizzas are the main event. The place is busy; the staff doesn't have much time, or interest, in giving advice, so scope other tables for a sense of what's good."