"This pizzeria-pub near San Giovanni is another winner from Stefano Callegari, inventor of the trapizzino and force behind Sforno (also on this list) and Tonda. He teamed up with restaurateur Marco Pucciotti, and the duo recruited pizzaiolo Alessio Muscas to elevate their thick rimmed, Rome-meets-Naples, crispy yet chewy pizzas, baked up in a wood-burning Valoriani oven. One pie features wild fennel with chile-spiked cured pork loin, marinated mushrooms, and Parmigiano-Reggiano; another is the cacio e pepe pizza adorned with a thick blanket of pecorino Romano cheese and black pepper. Sbanco also serves meat dishes and creatively flavored supplì, as well as more than a dozen Italian craft beers." - Katie Parla
