Emma Pizzeria Restaurant
Pizza restaurant · San Eustachio ·
Thin-crust Roman pizza with fresh ingredients, fried starters
Thin-crust Roman pizza with fresh ingredients, fried starters
"A recommended pizzeria for winter visits, suggested as an easy and warming grab for pizza when exploring the city during its quieter season." - Lydia Mansel Lydia Mansel Lydia Mansel is a writer with more than eight years of experience editing and writing for both brands and online publications—with a particular focus on travel, fashion, and lifestyle. She’s also the founder of the travel site justpacked.com. Travel + Leisure Editorial Guidelines
"If you can’t afford to travel all over Italy, just make your way to Emma near Campo de’ Fiori for a taste of the country’s finest. Their Roman-style pizza features buffalo mozzarella from Paestum, tomatoes from the slopes of Vesuvius, prosciutto from Tuscany, and anchovies from Sicily. If you’re visiting in the fall, Emma serves a great white pizza showered in white truffles. And no matter what the season, their calzone filled with fresh fior di latte and 40-month-aged Spanish jamòn is a go-to. There’s also an excellent wine list, an interesting collection of craft beers, and some pretty prime outside seating under umbrellas." - annie replogle
"If you can’t afford to travel all over Italy, just make your way to Emma near Campo de’ Fiori for a taste of the country’s finest. Their Roman-style pizza features buffalo mozzarella from Paestum, tomatoes from the slopes of Vesuvius, prosciutto from Tuscany, and anchovies from Sicily. If you’re visiting in the fall, Emma serves a great white pizza showered in white truffles. And no matter what the season, their calzone filled with fresh fior di latte and 40-month-aged Spanish jamòn is a go-to. There’s also an excellent wine list, an interesting collection of craft beers, and some pretty prime outside seating under umbrellas." - Annie Replogle
"You know that Italy is famous for its pizza, but in Rome, full pizza pies (as opposed to slices, called pizza al taglio) are typically eaten at dinner, not lunch. But if a single slice just won’t do, head to Emma near Campo de' Fiori. The pizza here is thin-crusted Roman style with toppings like the best buffalo mozzarella from Paestum, tomatoes from the slopes of Vesuvius, prosciutto from Tuscany, and anchovies from Sicily. There’s an excellent wine list, an interesting collection of craft beers, outside seating under umbrellas, and a bright dining room." - gillian mcguire, annie replogle
"Start with the Roman essentials, the fried stuff. The deep fried zucchini flowers stuffed with mozzarella from Amalfi and anchovies from Sicily are light and crisp, as are the tempura-style fried vegetables. The pizza bases have been created by Pierluigi Roscioli, with a focus on using the very best organic ingredients from around Italy. Pizzas come out of the wood-fire oven golden and crispy, thanks to a base made up of organic dough, Roman water (it’s a thing, apparently), and olive oil from Tuscany. The menu is divided into “red pizzas” and “white pizzas”, depending on whether you like a base with tomato or without. Both embrace the classic toppings, such as mushrooms, parma ham, or four cheese. A separate section, called "Flour Mountain" showcases original inventions like the Scozzese e Bufala, with smoked Scottish salmon from Loch Fyne, fennel, rocket, and shredded buffalo mozzarella. There’s also a selection of focaccia, bruschetta, and crostini." - Maresa Manara, Katie Parla
