Sforno

What comes out of the oven of this unassuming pizzeria in a residential area of Rome can range from solid takes on traditional recipes – buffalo mozzarella and Pachino tomatoes or diavola with spicy salami – to downright crazy, yet brilliant, creations that represent the new wave of pizza making. Take the Greenwich – with Stilton cheese and a Port wine reduction – or the wonderful cacio e pepe, which arrives on the table with the cheese not melted because it was treated with ice cubes before putting it in the oven.