Pizzeria I Quintili Furio Camillo

"Pizza maestro Marco Quintili opened his second location in Rome in July 2020, where he marries thick-rimmed Neapolitan pies with Roman flavors. Classic Neapolitan starters like frittatine (pasta croquettes) are flavored with cacio e pepe or amatriciana sauce, while the carbonara pizza channels Rome’s most famous sauce as a topping. Quintili’s dough is ethereal, highly digestible, and the product of years of thoughtful trial and error. The hydration of the dough, temperature of the oven, and bake time are all perfectly calibrated to create a pizza that is stable, not soupy like so many Neapolitan pies." - Katie Parla

"Marco Quintili opened the second location of his hit pizzeria in Rome in July 2020, where he marries Neapolitan style with Roman flavors. Think: frittatine (Neapolitan pasta croquettes) flavored like cacio e pepe or amatriciana, and carbonara pizza made with grated cured egg yolk. The pizza dough is ethereal and — for Romans who judge food this way — extremely digestible. The temperature of the oven and longer-than-usual bake all conspire to make a pizza that holds its toppings without becoming soupy like too many Neapolitan pies." - Katie Parla