The story
Tucked inside the Piazza Epiro market in Roma, Nonna Pia has quickly become a neighborhood favorite for its bakery and rosticceria offerings. With a stellar 4.7-star rating, this casual deli earns high marks for its quality ingredients and honest prices—a rare combination that keeps locals coming back.
Creator Franchino Er Criminale calls the doughs "divine" and ranks the pizza bianca among Rome’s best, while singling out the chicken brioche sandwich as a "total hit." Bruce Pappalardo doubles down, declaring the red pizza the best in the city and praising the maritozzi and pastries as "light, balanced, and high quality." Whether you’re grabbing a supplì, a cinnamon roll, or the inventive maritozzo with pollo alla cacciatora, Nonna Pia delivers Roman street food at its finest.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 25 dish mentions say about the food
Reviewers rave about Nonna Pia’s Sinamon, calling it a revelation. The overall vibe is warm, rustic, and deeply comforting, like a hug from an Italian grandmother.
“The rice is cooked very well. The breading is crunchy like I like it, not exaggerated but crunchy. For me it's a 7.5 out of 10 — they could push a bit more with butter and parmesan, but maybe it's a choice to keep it lighter. Actually, I take back what I said — it's a pleasant supplì, consistent with everything else we ate. Really good.”
“The breading is very consistent, hard, and didn't come off. The inside is particularly dark red — there's a lot of parmesan, butter mixed in, so it attenuates the color and you taste a lot of cheese and butter. It's a cheese supplì. It has an identity, not the classic tomato-heavy one. Last time it was much more tomatoey.”
What creators say
2 creators have covered Nonna Pia. Most active: Bruce Pappalardo, Franchino Er Criminale
A fantastic new spot with incredible pizza, especially the red pizza which is the best in Rome, and amazing maritozzi and pastries — everything is light, balanced, and high quality.
Dishes mentioned
Pizza Rossa
This red pizza has a beautiful char on the bottom, which I love. The tomato is well cooked, slightly sweet. The dough is incredibly light — when you bite into it, it doesn't feel like you're eating anything. For me, this is the best red pizza in Rome.
- Pizza Bianca
Pizza con Cipolle
This one has onions and a mix of pepper on top. The cooking is perfect. So good you could eat 10,000 of them.
Pizza con Patate
Aesthetically perfect, even the bottom is cooked perfectly, right at the limit. The dough is insane — I confirm it, it's really, really good. The dough is phenomenal.
Pizza Ripiena con Porchetta e Brocoletti
Stuffed pizza with porchetta and broccoli. I love the oil they put on top — it's a good oil, not one of those that stings. It's very light. Good, very simple. Look how full it is — full of both vegetables and meat. There's so much porchetta.
A fantastic bakery and rosticceria inside the Piazza Epiro market — the doughs are divine, the pizza bianca is among the best in Rome, the chicken brioche sandwich is a total hit, and everything is made with quality ingredients at a very honest price.
Dishes mentioned
Pizza Rossa
The dough is a bit biscuit-like, very crunchy, but not a classic pizza dough. The tomato is wonderful, perfectly cooked with the right oil and oregano that gives an incredible kick. I'd give it a 9. It's among the best red pizzas in Rome, but there are a couple better ones for different reasons.
Pizzette Rosse
The dough is completely different from the pizza rossa — it's soft, fluffy, cloud-like, melting, and then underneath you get a super crunchy, thin, crackling layer. The border is very nice. If the pizza rossa had the same texture as these pizzette, it could be among the best red pizzas in Rome. I'd give it a 9.5.
Lingua con Cipolla
The onions push hard. It's the same dough as the pizzette rosse. I'd give it a 9.5. The only thing is the little spicy kick at the end from the onion — I might have cured it under salt first to squeeze out the water.
Maritozzo con Pollo alla Cacciatora
The chicken is very aromatic, with predominant rosemary. You also taste a lot of olive, much more olive than the aromas that come through. Very good. The texture is softer than I remembered, but it's a different bite compared to the trapizzino — here it's all soft.
Maritozzo con Caponata e Cioccolato
You can taste the right vinegar, very sweet and sour. The chocolate is almost absorbed by the sour note of the caponata — I expected a more prominent cocoa taste. Good, but not mind-blowing.
