Eight autumn pizzas not to be missed in Rome: here's where to try them

Even pizza now reflects the rhythm of nature through toppings and sauces that respect the availability of produce. With the arrival of autumn, Roman pizzerias are inspired by the warm colors and scents of nature, creating combinations that blend tradition and creativity: pumpkin, mushrooms, truffles, hazelnuts, and wild vegetables become the protagonists of new pizzas with a bold and comforting flavor.

In this selection, we've chosen eight: our list of must-try autumn pizzas in Rome, and of course where to find them.

Avenida Calò – Song of Mist

It all starts with Avenida Calò, a pizzeria that elevates pizza to a restaurant-like experience (we wrote about it here). The heart of the project is the dough, the true signature of owner Francesco Calò: a process involving 24-48 hours of leavening, 78% hydration, and the exclusive "Farina Intensa" blend, which gives it lightness, aroma, and a distinctive bite. This foundation gives rise to Canto di Bruma (€30), the signature dish of the autumn "Bruma" menu: a pizza that embodies the transition between seasons with juniper-infused white venison ragù, parsnip and smoked potato puree, walnut and hazelnut butter foam, black truffle, and Maldon salt. "A creation that combines the depth and intensity of earthy flavors with velvety, aromatic textures. The composition balances enveloping, primitive flavors and delicate freshness, through a carefully crafted layering of contrasts and harmonies."

Avenida Calò. Viale Pinturicchio 38-40-42, Rome. Tel. 06 89238209. Website.

Seu Pizza - Broccoli with tuna sauce

A must-visit for pizza lovers, Pier Daniele Seu and Valeria Zuppardo's Seu Pizza returned on October 30th with a new look (still on Via Bargoni in Porta Portese). A cozy atmosphere, rich materials, and soft lighting create a more intimate and contemporary experience. The philosophy remains the same, but it evolves toward a more sophisticated approach. The new fall menu features a standout: Broccolo Tonnato (€20), with creamed broccoli and mustard, roasted Romanesco broccoli, fior di latte, and 4 rotte Mediterranean tuna. This dish reinterprets classic vitello tonnato with a plant-based twist, treating broccoli like meat and transforming it into a signature comfort food.

Seu Pizza, Via Bargoni 10-18, Rome. Tel. 06 588 3384. Website.

Clementine – Ham and Porcini Mushrooms

At Clementina in Fiumicino, Luca Pezzetta continues the tradition of Roman pizza with a rolling pin, cooked in a wood-fired oven and made with local produce. His cuisine emphasizes local ingredients, from seafood to seasonal vegetables, in constant dialogue with the surrounding environment. Among the autumn menu's standouts is the prosciutto and porcini mushrooms (€20), with sautéed fresh porcini mushrooms, fiordilatte, stracchino, 24-month-aged Parma ham, and aromatic mixed salad. The dough, made with live sourdough and Italian flour, is paired with dairy products from Fattoria Latte Sano, produced within the Roman Coast State Nature Reserve.

Clementina. Via della Torre Clementina 158, Fiumicino (RM). Tel. 328 8181651. Website.

San Martino Pizza & Bubbles – Truffle and Mushrooms

Among the new additions to the fall menu at San Martino Pizza & Bolle (the restaurant received the 2024 Puntarella d'Oro award for best pizzeria), the star is the truffle and mushroom pizza (€17), a perfect blend of seasonality and tradition. Simone Polli's pizza is based on a mushroom cream that features sautéed portobello mushrooms, porcini mushroom cream, curly parsley, mushroom powder, and a touch of truffle, creating an intense yet balanced flavor. This pizza perfectly captures autumn, paired with a glass of Franciacorta N'tani Fa Peppino Extra Brut, one of over a hundred sparkling wines that complete the Pizza & Bolle experience.

San Martino Pizza&Bolle. Lungotevere di Pietrapapa 201, Rome. Tel. 06 5584801. Website.

The Marathon Runner – The Autumnal

Il Maratoneta (one of the 2025 Golden Puntarelle), the historic pizzeria in San Lorenzo reopened by Luciano Monosilio in June 2024. For the fall season, it offers a pizza that celebrates the season: pumpkin cream, fiordilatte, cavolo nero, roasted chestnuts, guanciale, and castelmagno cheese (€13). The dough, designed by Matteo Carducci, is made from a blend of Mulino Grassi and Mulino Marino flours with the addition of einkorn wheat, left to rise for 24 hours, and then rolled out by hand. A thin, fragrant Roman pizza, the result of a dedicated effort to modernize the classic Roman pizza without distorting its essence, baked in an old oak wood-fired oven.

The Marathon Runner. Via dei Volsci 99, Rome. Tel. 06 4299 0845. Facebook. Instagram.

Spiazzo – Cream of Baked Pumpkin, Sausage, and Mushrooms

Alessio Mattaccini's Spiazzo, now 10 years old, is a landmark in the Rome area between the Ostiense and Marconi districts. Today, it offers four different types of pizza: panellino, tonda romana, pala romana (round, but with the characteristics of a peel), and Spiazzanti. Among these, we selected the tonda alla pala—a highly hydrated dough for a light and fragrant bite—with a cream of baked pumpkin, fiordilatte, Cinta Senese sausage, and cardoncelli mushrooms. Superbly aromatic and seasonal, it perfectly balances delicacy and savory flavors.

Spiazzo. Via Antonio Pacinotti 83, Rome. Tel. 375 568 3391. Website.

Baccio and the steps – Woods and undergrowth

On the Aventine Hill, Baccio ei Gradini is a safe haven for good pizza, which over the years has earned a loyal following from both the neighborhood and beyond. The pizzeria, owned by renowned entrepreneur Fabio Spada (who also runs the excellent seafood restaurant Emilio, also in the area), is run by pizza chef Giovanni Lombardi, who has always paid attention to seasonal ingredients. A special autumn offering couldn't be missed: it's called Bosco e Sottobosco (15 euros). Neapolitan-inspired dough, with a softer center and a slightly crispy edge, boasts "the flavors and colors of an autumnal atmosphere, reminiscent of a walk in the woods at this time of year," explains the pizza chef. The ingredients include hazelnuts, pumpkin, mushrooms, and berries.

Baccio and the Steps. Via della Piramide Cestia 25, Rome. Tel. 351 8823737. Website.

Santa Pizza – Pilgrimage

At Santa Pizza in Tufello, you'll find seasonal pizzas and even monthly specials, like the Peregrinaggio, with Williams pears, sweet Gorgonzola, Agerola fiordilatte, Parmigiano Reggiano, toasted walnuts, honey, and black pepper. It's all rolled out on a 210-gram dough, made with 20% whole wheat flour and left to rise for 48 to 72 hours, then stretched by hand. The result is a thin yet sturdy and flavorful base, perfect for accompanying hearty toppings like those of autumn.

Santa Pizza. Via di Villa Faonte 94, Rome. Tel. 06 85951563. Website.