Pizzeria Ai Marmi In Roma

Me and my husband really enjoyed this restaurant. We ate here twice. The service was really great and the waiters super friendly. Pizza, wine, aperol everything for a good quality and buget friendly prices

Formidable as a child, exceptional pizza.

An Italian friend recommended us to go to this restaurant to try the cod fillet and the rice cake with cheese inside. WONDERFUL! We only went to eat these starters, but at 7pm the place was already full. Bravo!!

Delicious pizza and suppli too! I loved the place

Exquisite supplies, as is the pizza which is the best in Rome

Pizza and spectacular atmosphere

24 hours after leaving Naples, I ate pizza again, but it was not Neapolitan pizza, but Roman pizza. Roman pizza is a thin-dough style pizza popular in north-central Italy. It is not difficult to find Roman-style pizza around Rome's major tourist attractions, but it is usually expensive and far from local. So I went to Trastevere, a town a little far away, and tried it. I heard that there are many places in Trastevere where you can get a cheap meal in expensive Rome, and this papi restaurant is one of them. It was only open for dinner and was full of local customers stopping by after work. Tables were placed close together in a spacious space, creating an atmosphere reminiscent of a cafeteria, and the dough kneading area and oven were completely open. There was only one waiter at the time, and he seemed like a chic local guy. We ate one pizza per person and also ordered a soupli, a Roman-style arancini, to eat while waiting for the pizza to come out. Most food prices were under 10 euros and beer was slightly expensive. First, compared to arancini, soupli had a harder and rougher exterior. The inside was rice and cheese mixed in tomato sauce, so it had a simple yet familiar taste. The next pizza had very simple toppings and was called Neapolitan-style pizza. I think the name was given to mean that the topping was simple, and the dough was definitely Roman style. The dough was thin and the lightly charred edges were very crispy. There was no burnt taste at all, and the salty anchovies added a kick to the acidity of the tomato paste. The other pizza had prosciutto, button mushrooms, artichokes, and half a boiled egg as toppings, and there were no gaps in the dough. However, it didn't feel heavy and the taste was the same. The prosciutto was of course made of dried button mushrooms and artichokes, so it was light in weight, but I felt like it supported the dough well. It was harmonious as if it were a salad and the seasoning was good.

The best supplì in Rome and obviously the pizza too.

If you are Roman you cannot fail to know it, if you are a tourist you absolutely have to eat here one evening

A guarantee of quality and goodness for years. Roman pizza only here