Pizzeria Da Remo in Testaccio, Rome

thin crust roman pizza with burnt edges

It was such an excruciating long day.

I dragged myself to Da Remo’s because the walk somehow seemed less challenging than trying to convince my brain to combine ingredients in a sauce pan at home.

I walked in and my whole body sagged. Just a short wait and I could take my pizza home.

I felt small and tried to make myself even smaller as I squeezed into a corner between the door a refrigerator filled with beer.

da remo pizza suppli

“BUONASERA, DOTTORESSA!” the waiter practically screamed when he saw me.

He made a show of running over and kissed my hand. I couldn’t help but smile.

“Wait one second,” he continued, before reappearing with a free supplì. “While you wait for the pizza,” he winked.

da remo pizza in Rome

I love Da Remo for this- this welcoming, loud, unapologetic atomosphere.

da remo pizza-5

I also love their pizzas.

Crispy, thin, and just the right amount of toppings.

da remo pizza-6

Da Remo takes no reservations, so it is good to arrive on the early side if you want a seat outside in summer.

While I sometimes take the pizza to go, it is really best eaten on the spot.

da remo pizza in Rome

The diavola (spicy salami) is a favorite in our house.

Pizzeria da Remo
Piazza di Santa Maria Liberatrice, 44,
00153 Rome (Testaccio)

Open Monday – Saturday from 7 pm to 1 am (but no one really goes before 8 pm or after midnight).

4 thoughts on “Pizzeria Da Remo in Testaccio, Rome

  1. Alexandra says:

    I love the pizza at Da Remo, but I’ve never found the staff to be particularly welcoming. Maybe I don’t go there enough to be considered a local. I took my (Italian but non-Roman) boyfriend there once and he was shocked by how unfriendly the waiters were.

    Personally I prefer Il Grottino on Via Marmorata. The pizza is as good – in my opinion – and the staff are always friendly. The atmosphere inside the restaurant is less chaotic, although I suppose you could say Da Remo is more Roman, and has more character in a way.

  2. Pingback: Dar Filettaro in Rome: Filetti di Baccalà – An American in Rome

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