WHERE TO EAT The best Pizza capricciosa in the world (according to food experts)

"Though pizza was originally invented in Naples, the Roman version is thinner, crisper, and lighter than its Neapolitan cousin. For more oomph, order the capricciosa topped with prosciutto, mushrooms, olives and a hard-boiled egg. Da Remo in Testaccio makes a great pie in a traditional atmosphere for an all-around Roman atmosphere."

"While most pies fall flat, the capriciosa, a pizza margherita topped with mushrooms, olives, a single slice of prosciutto, and a runny egg, is excellent."

"Inexpensive, casual pizzerie are all over the city (and an integral eating experience on any trip to Rome), but few are as much fun as this one. Maybe it’s the adorable and efficient waiters, or the giddily cheap tabs, but it always seems like a holiday at La Montecarlo. The pizza is textbook Roman—thin-crusted and approximately round—served piping hot and topped with whatever veggies or meats you desire. A classic Roman specialty is the capricciosa with tomato sauce, mozzarella, artichokes, mushrooms, prosciutto, and half an egg."

"Pizzeria Ostiense won't win any awards for lighting, which is insanely bright, but that doesn't deter the crowds from its thin-crust pizza, which is baked in a wood-fired oven near the entrance. Pizzeria Ostiense is the quintessential Roman pizzeria, serving fried starters and chewy-crust pizzas topped sparingly so as not to overload the thin base. The menu holds no surprises; you'll find the typical pizzas with classic toppings like capricciosa with artichoke."

"The capriciossa, topped with prosciutto, artichoke, mushrooms and tomatoes, is a stand-out. The crispy prosciutto and briny artichokes combine wonderfully with the richness of the cheese."

"The capricciosa pizza at La Gatta Mangiona tastes very good."

"Da Attilio's capricciosa is very good, light and digestible, topped with tomato, mozzarella, mushrooms, olives, ham and cheese."

"We tasted a capricciosa with egg Bismarck and it was delicious."

"The bases are thin and the toppings simple, just the way I like it. The quality of the ingredients and the wood fired oven make all the difference in this situation, something that a lot of Sydney pizzerias lack."

"Food has always been super to splendid (especially the signature pizza La Capricciosa)."