Pizza Archive

I fancy myself somewhat of a pizza expert. I live in Rome and spend lots of time in Naples, so I eat an insane number of pies and spend a lot of time thinking, writing, and talking about pizza. Some days l eat it at breakfast, lunch, and dinner (more…)

The only way I learn about a restaurant’s riposo settimanale is the hard way. On Wednesday night, I planned on having a pizza at Ai Marmi with friends. It was closed so we decided on Dar Poeta instead. This Trastevere institution has (more…)

On Tuesday night I had one of the best pizza margheritas of my life. This is a weighty statement, as when I am in Rome, I eat at least three per week at the city’s best pizzerias. The pizza margherita at Da Remo in Testaccio (more…)

Since getting back to Rome after a long stint abroad, I have made no fewer than six trips to the two Rosciolis for pizza bianca. I live half-way between these Roman institutions, and I am never very far from Pietro’s (Via Buonarotti) or Marco’s (more…)

Rome is a snacking paradise. One could graze for hours on pizza al taglio, fritti, and gelato. Check out my post for Budget Travel.com for some of my favorite spots.

Taking a page from the London Eater’s guide to dining in London, I took the short trip to Brixton from my London abode on Saturday afternoon. My culinary destination of the day was Franco Manca, a hole-in-the-wall pizza joint serving (more…)

This past year has been full of great meals and food that is very bad for me. Here are some of the things I enjoyed eating in 2009: (more…)

A few weeks back, a reader named Jordan commented on a pizza post, recommending I visit 00100, a pizza al tagio joint in Testaccio just off Piazza Santa Maria della Liberatrice. Never one to turn down a carb related suggestion (more…)

I am not a morning person. I can stay up for days at a time–and when I have a guidebook deadline to meet I prove this outrageous claim–but I wake up groggy and disoriented on a daily basis, even when I get loads of sleep. (more…)

A day doesn’t go by that I don’t think about Neapolitan pizza, margherita in particular. The spongy crust and elastic interior dough topped with just a thin layer of sauce, mozzarella di bufala, and basil leaves is perhaps the greatest combination (more…)