评论
打印
13. Pizza, Pizza | 2 p.m.
13. 披萨，披萨 | 下午2点
No weekend in Rome would be complete without pizza. For the thin-crust Roman style, go to Emma, a chic pizzeria that opened in the historic center in 2014. The pizzas, so thin and light they’re nearly translucent, are made with dough from the celebrated baker Pierluigi Roscioli and with toppings from the family-owned Salumeria Roscioli nearby. For pizza al taglio (by the slice), go to Pizzarium, a take-away shop owned by the master pizzaiolo Gabriele Bonci that is scheduled to reopen March 8 after a much-needed expansion. Choices skew toward the unconventional, like roasted zucchini with ricotta, but they’re all delicious. Either meal will end as every Roman holiday should: with a full belly.
在罗马，没吃披萨的周末是不完整的。想吃罗马风格的薄壳披萨，就去时髦的艾玛披萨店(Emma)，它是2014年在历史悠久的市中心开设的。那里的披萨又薄又亮，几乎是透明的。面团来自著名的Pierluigi Roscioli面包房，馅料来自附近家庭自营的Salumeria Roscioli熟食店。想吃按块卖的披萨，就去外卖披萨店Pizzarium，店主是披萨大师加布里埃尔·邦奇(Gabriele Bonci)，该店经过急需的扩建后，计划于3月8日重新开业。这里的披萨不是很传统，比如乳清干酪烤西葫芦披萨，不过都很好吃。不管在哪家，你都会把肚子吃得圆滚滚的，所有的罗马假日都应该这样收尾。
