Luca Issa pretty much grew up sniffing the dough and steam in the back alleys by the Trevi Fountain—can you imagine a more Roman childhood? Since he was a kid, he got roped into his dad’s hustle, running around the family’s little joint. By 2015, Luca just said, you know what, I’m taking over Piccolo Buco on Via del Lavatore. Flash forward, and boom, the place is not some basic pizzeria anymore, but a foodie hotspot where Roman pizza dreams come true. Now, get this—the oven’s older than your great-nonna. Built in 1916, it used to crank out castagnaccio and old-school desserts (and, I assume, fill the street with the sort of smells that make tourists drool). And it’s still there. Center of the action, keeping that crust legit—deep flavor, a little smoke, wild history. As for Luca? The guy’s got standards, period. He sweats the small stuff: top-shelf ingredients, flavor combos that actually work, and a vibe that says, “yeah, we’re serious, but we’re having fun.” That’s why people talk about Piccolo Buco’s pizza like it’s some kind of edible legend. It just doesn’t taste like anywhere else—and honestly, you can tell it’s because Luca is obsessed with getting it right.

Find It

Alright, check it out: Gino Sorbillo isn’t just slapping his name on any old slice—he’s basically the pizza whisperer, dragging all those regional Italian pies straight into the heart of Rome. Locals line up, tourists snap selfies, you know the drill. Lately, he’s all about leveling up with primo stuff: think organic flour that’s so clean you could probably meditate over it, plus veggies and herbs picked with more care than most people pick their friends. He’s raiding Campania for the freshest haul (seriously, that region’s like a pantry on steroids), always on the lookout for next-level ingredients. Then, bam—he mixes, matches, maybe gets a little wild, and poof, new pizzas appear. The guy basically treats the menu like a living, breathing thing—always a surprise waiting.

Find It

Ciro Salvo basically grew up surrounded by pizza—he’s third-gen, so, you know, it’s in his blood. The guy’s kind of obsessed with dough, especially when it comes to cranking up the water content. We’re talkin’ wetter, softer, fancier dough than your average pie. Honestly, people freak out over how light his pizzas are. Big-time critics, both in Italy and beyond, have thrown awards at him for making pizza that doesn’t feel like a brick sitting in your stomach. So yeah, he’s earned the hype.

Find It