The classic Roman pizza that shows whether a pizzeria nails the basics. At Ai Marmi, the crust is thin, crispy, and slightly charred, the cheese melts properly, and the tomato sauce is simple but balanced. This is what centuries of Roman pizzeria tradition look like on a plate.
Tips from diners
Arrive just before peak hours (after 9 PM) or very late (after midnight) to minimize wait. The marble tables mean you share with strangers—embrace it.
A Roman street food staple. Risotto mixed with ragù is formed into a cylinder, stuffed with a thin slice of mozzarella, breaded, and deep-fried until golden. When you bite it, the mozzarella pulls out in a string (hence 'al telefono'—'on the phone'). Crispy outside, creamy inside, and worth ordering alongside pizza.
Tips from diners
Order supplì while you wait for your table—they're perfect for eating while standing. The cheese pulling effect is most dramatic when still hot.
A seasonal spring dish (best April-June). The delicate zucchini flower is stuffed with a small piece of mozzarella, dipped in batter, and fried until the exterior is crispy and the interior is soft and melting. It's light, floral, and absolutely seasonal—ask if they have them.
Tips from diners
These are only available in spring (April-June). If they're on the menu, order them—they're not available year-round.
A light, crispy alternative to pizza. Fresh cod is dipped in a simple batter and fried until the exterior is crunchy and the fish inside stays tender and flaky. It comes without sauce—just salt and lemon. Pairs well with pizza or eaten on its own.
Tips from diners
Squeeze fresh lemon over the fried cod immediately after it arrives. The acid cuts through the richness of the fried batter.
This is what happens when you apply carbonara logic to pizza—guanciale, egg, and cheese on a crispy base. The egg cooks slightly from the heat of the pizza but stays creamy, and the guanciale fat renders into the crust. It's richer than margherita but still feels light because of the thin base.
Tips from diners
This pizza is best eaten fresh and hot at the table. The egg sets as it cools, so eat immediately after it arrives.
Opened in 1933 and still operating under the original name Panattoni, this iconic Trastevere spot has marble-top tables where Romans of all types—families, tourists, students, late-night revelers—sit elbow-to-elbow ordering thin-crust pizza. The long hours (open until 2 AM) make it a beloved post-dinner gathering place. No reservations means you queue outside with a drink in hand until a table opens.
Go early (before 8:30 PM) or very late (after midnight) to avoid an hour-plus wait. Wednesday is closed. No reservations accepted—this is walk-in only.
Plan on €15–25 per person. Pizzas are €8–12, fried items €3–6. It's incredibly good value for central Trastevere.
The marble tables force you to sit with other parties. This is intentional and part of the charm—embrace the communal dining experience.
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