The longer you live in Italy, the more you realize how serious they are about their food.
Even something like pizza has been developed into a science with categories and subcategories. There's the Naples style pizza, which is perhaps the most famous. It has it’s own association that determines whether a pizza can officially be considered a "pizza napoletana". Then, there are the ones from Sicily, from Rome and from Liguria, each with their own specific characteristics.
The hubby and I are currently obsessed with the Pescara style mini pizzas pizzette. They are about 6 inches long, cooked in individual containers, with a well-risen slightly crunchy crust.
(We've been eating the one from Al Pizzetta in Milan for sometime now.)
They have a retro modern decor that I love, and are committed to sourcing great quality organic ingredients that you can taste (another thing I love).
This family business that began in 1958, has slowly but surely began expanding. You can check them out at their original location in Pescara, in Rome, or at one of their newest spots popping up around Europe like Bologna, Milan, Madrid, Oslo and London.
Rome - Via Urbana 112
PS. They also have a few daily pasta specials.