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A tiny pizza al taglio laboratorio a short walk from Circo Massimo, run by a Bonci protégé who names his pies with a straight face and a sense of humor. The long-fermented dough bakes into something audibly crunchy, and the toppings lean on small central Italian farms. The Ragùver, loaded with slow-cooked meat sauce and Parmigiano, tastes like someone's Sunday lunch decided to become a slice shop.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Ragùver
“The Ragùver is loaded with slow-cooked meat sauce and Parmigiano-Reggiano, reminiscent of Sunday sauce.”
Eater
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