Seu Pizza Illuminati

Pier Daniele Seu has reimagined Roman pizza for the modern era from his sleek Testaccio restaurant. The dough — fermented for 72 hours using a proprietary blend of flours — produces a crust that's impossibly light and digestible, with a flavour complexity that standard pizzerias can't touch. Toppings lean creative and seasonal: think burrata with anchovies and lemon zest, or smoked provola with 'nduja and honey. The dessert pizzas (Nutella, ricotta and sour cherry) deserve their own visit. The space is contemporary and well-designed, the service is sharp, and the crowd is young Romans who take their pizza seriously. Book ahead — this is one of the hardest dinner reservations in Testaccio.