The best pinsa in Rome: five places to try this traditional specialty
Which came first, the chicken or the egg? Which came first, pizza or pinsa? It's often said that the distinctive oval focaccia, which has become so popular in the capital since the 2000s, dates back to Ancient Rome, and that it's even mentioned in the Aeneid.
Here's our ranking of Rome's best pinserias, including delivery options, where easily digestible dough combines with consistently fresh, sometimes organic, ingredients, and the creativity of master pizza chefs creates new combinations, blending tradition and innovation.
The Little Bridge – Ostiense
Ponticello exudes a classic, casual brewery atmosphere, a style perfectly in keeping with the university area, so much so that it's located just steps from the Faculty of Letters at Roma Tre University. The atmosphere is informal and friendly, with a good selection of craft beers on tap (let yourself be guided before choosing one), but above all, the pinsa.
The first lockdown period served as a catalyst for reworking the dough, making it even lighter and more crumbly. Serve with a wide selection of white and red pizzas, starting at €6.50 for the Margherita, and a selection of "Speciali" (specials), in addition to the four seasonal ones. Among Ponticello's winter pinsa are the Sicula, with Alveti & Camusi fior di latte, sautéed escarole, raisins, shredded burrata, flaked almonds, and lemon zest (€12.50), or the Cinghia, with Gustarosso tomatoes, Alveti & Camusi fior di latte, homemade wild boar ragù, Grana Padano DOP, and chopped bay leaves (€13). Also recommended is the supplì (€2), expertly breaded and with a stringy, high-quality filling.
Il Ponticello. Via Ostiense, 427 Rome. Tel. 06 45473558. Website. Facebook page.
The Pratolina – Cyprus
The historic pinseria, a staple in the Prati neighborhood since 2001, recently transformed its formula, moving to a new location on Via Rialto, near the Cipro metro station, and focusing exclusively on its products. Not only is the Pratolina pinsa changing location, it's also now available exclusively for takeout or delivery. The essence remains the same: dough made with "Pinsa Snella" flour—signed by Corrado Di Marco—a blend of GMO-free flours and dried sourdough starter, crumbly and highly digestible, which can also be enjoyed while sitting at one of the outdoor tables.
The classic Margherita pinsa costs 6.50 euros, but you can delight in more delicious options, such as the Bismark, with mozzarella, mushrooms, fried egg, artichokes, black olives and raw ham (8.00 euros) or the Pratolina: mozzarella, truffle cream, mushrooms, caciocavallo cheese and speck (9.50 euros).
La Pratolina. Via Rialto 16, Rome. Tel. 06 94379945. Website. Facebook page.
Mastro Pinsa – Eur
Mastro Pinsa is a must-try in Montagnola. A takeaway pinsa (also available by the slice) offering fried foods, bread, and desserts alongside pinsa. Their strong point is the dough, which is extremely digestible and always well-seasoned. The menu caters to even the most conventional palates, starting with the classic Margherita (€5) and Capricciosa (€7.50), but there are also options for experimentation, such as the pinsa alla N'duja (€6) or the Gaetana, with escarole, anchovies, capers, and Taggiasca olives (€8).
Mastro Pinsa. Via Fontanellato 50, Rome. Tel. 388 1711809. Website. Facebook page.
Thoughts and Words – Sallustiano
For a quick pinsa, to enjoy at lunchtime while sitting at the outdoor tables or to take out, stop by Pinsere, owned by Gianni Angellili and Valentina Usai, in the Sallustiano district. Their approach is based on pinsas but also on "words," with a particular focus on storytelling and engaging with customers. The dough, made with four flours—soft wheat, durum wheat, rice, and soy—and the high percentage of water, along with the three-day leavening, make this pinsa extremely light.
Starting with the classics, such as the Margherita for €4.50, we move on to the more indulgent pinsas, such as the one with mortadella, ricotta, and pistachio (€6) or the pinsa with potatoes, ciauscolo, and mozzarella (€6). For a sweet and sour touch, try the Cacio e pepe with honey (€6).
Thoughts and Words. Via Flavia 98, Rome. Tel. 06 42020924. Website. Facebook page.
Pinsa 'mpo' – Prati
At Via dei Gracchi 7, the pinsa is rigorously leavened for 48/72 hours, crispy yet light, as the recipe dictates, and topped with organic ingredients. The menu follows seasonality, and in addition to the classics (Margherita for €4.50, Diavola for €4.90) there's a wide variety of options (over 30), including vegan options. The spiciness is perfectly balanced with the stracciatella in the Ventricina (spicy salami, mozzarella, mixed vegetables, stracciatella, and parsley, €5.90), and dominates in the Vegana Piccante, with tomato sauce, cherry tomatoes, garlic, oregano, chili pepper, mixed vegetables, spicy red sauce, and parsley (€4.90). Furthermore, Pinsa 'Mpo', at the cost of 20 euros, offers a box containing three pinsas for 4.90 euros, three supplì and a large drink of your choice between a 66 cl national beer, Fanta or a 1.5 liter Coca Cola.
Pinsa 'Mpo'. Via dei Gracchi 7, Rome. Tel. 06 88980716. Website. Facebook page.
