Da Remo
Ten to fifteen euros buys a paper-thin Roman pizza with charred edges on Testaccio's main piazza.
Why go
The oven is wood and the pizza is the low, crisp Roman round rather than the Neapolitan puff. Time Out ranks the room second in the city and says traditional Roman pizza is served paper-thin with charred edges and fragrant ingredients in the heart of Testaccio
(Time Out). The Infatuation puts the same crust in cook's terms: thin, soft and gooey inside, crispy and lightly charred outside
(The Infatuation). Start with the rice supplì and the potato croquettes, which is what Time Out tells you to do.
Katie Parla puts the counter-argument in print. She groups Remo with Ai Marmi and Pizzeria Ostiense as rooms that serve the same thin crust style made with pretty cheap stuff–but it's still good and you'll be rubbing elbows with locals if you get there on the later side
(Katie Parla). The price settles it. Gambero Rosso walked the quarter in 2025 and called the room indestructible.
Order this / avoid
- Order: the rice supplì and the potato croquettes first, then a pizza. Time Out also rates the bruschette:
The bruschette al pomodoro are the finest in Rome.
2 - Avoid: counting on a table.
Da Remo doesn't take reservations.
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What locals & experts say
- Livia Hengel, Time Out Rome:
The best place in town for authentic pizza romana, Remo is a Testaccio institution, with a prime location on the district's main piazza.
2 - Gambero Rosso, the Testaccio guide (2025):
On the square there is another indestructible room: Remo. One of the kingdoms of the Roman pizza al piatto, low and crisp.
4 - Katie Parla: the ingredients are
pretty cheap stuff–but it's still good and you'll be rubbing elbows with locals if you get there on the later side
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Good to know
- Price: Time Out put a meal at around 10 to 15 euros a head without drinks in May 2025.
- Booking: none taken. Turn up early.
- Where: Piazza di Santa Maria Liberatrice 44, in Testaccio. Evenings only.
- Reviews: I have not found a scored review of this kitchen.
Verdict
should-visit — Ten to fifteen euros buys a paper-thin Roman round out of a wood oven, plus the supplì and the potato croquettes, on the main square of the quarter where this cooking comes from. Time Out ranks it second in the city and calls the bruschette al pomodoro the best in Rome; Gambero Rosso walked past it in 2025 and called it indestructible. Katie Parla is the useful dissent: she says the ingredients are cheap. It is a cheap room doing one thing very well, and no critic has put a verdict on record.