Emma Pizzeria Con Cucina

While Neapolitan pizza and the Roman pizza in teglia (“in a pan”) have recently had their moments, pizza alla romana – round, like the Neapolitan style, but crunchy and thin – had not seen a similar makeover. A joint effort by Roman institutions Roscioli and Gatta Mangiona has changed that, offering a fairly long list of pizzas, from classic margherita and marinara to upgrades with pata negra and buffalo mozzarella. Don’t forget the fritti, like the perfect supplì “al telefono,” so called because, when divided in two, the molten mozzarella creates a cord resembling that of a landline.