Trastevere Pizza & Craft Beer Crawl
- Duration
- 2.5 hours
- Category
- Pizza
- Cancellation
- Free, up to 24 hours before
- Price
- From €35 / adult
Aperitivo Evening Experience
Best Gelaterias of Rome Tour
Cacio e Pepe & Carbonara Tasting Walk
Gelato & Espresso CrawlAbout this experience
What to expect
Pizza and beer is an easy pairing, and Rome has its own versions of both. Roman pizza is thin and crisp, quite unlike the soft, puffy pizza of Naples. Italian craft beer is a newer story, one that has grown quickly over the last few decades. A pizza and craft beer crawl in Trastevere is a chance to compare two modern food cultures in one lively neighbourhood.
Roman pizza explained
Pizza in Rome comes in two main styles. Pizza tonda romana, the round version served in pizzerias, has a very thin, crisp base with a slightly charred edge. Pizza al taglio is sold by the slice in rectangular trays. Both differ from Neapolitan pizza, which is softer and has a high, airy rim. Roman dough often contains a little oil and is rolled out rather than stretched by hand, which gives the cracker-like base.
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What makes pizza good
Regardless of style, the same things matter. The dough should be fermented slowly so it develops flavour and digests well. Toppings should be few and balanced, with good tomato and mozzarella. The oven needs to be very hot so the base cooks quickly. A pizza that is limp in the middle or overloaded is usually a sign that something has gone wrong.
- Margherita: tomato, mozzarella and basil, the test of any pizzeria.
- Marinara: tomato, garlic, oregano and oil, no cheese.
- Diavola: spicy salami.
- Capricciosa: artichokes, ham, mushrooms and olives.
Italian craft beer
Italy is known for wine, but a craft brewing scene has developed since the 1990s. Producers experiment with local ingredients such as chestnuts, herbs, citrus and even grape must, and they often use styles borrowed from Belgium, Germany and Britain. The term birra artigianale refers to beer made in small independent breweries rather than by large industrial producers.
Matching pizza and beer
The rules of pairing are simple. A crisp lager or pilsner cleans the palate between bites of rich cheese. Pale ales and IPAs stand up to spicy toppings. Wheat beers and saisons suit lighter, vegetable-based pizzas. Darker beers can match cured meats or smoked ingredients. Trying a small measure first lets you find what you like.
Trastevere after dark
The neighbourhood suits this kind of evening. It has a long tradition of informal pizzerias and pubs, and the narrow lanes fill with people after sunset. It is lively and sociable, and a good place to meet other visitors and Romans alike. Early evening tends to be less crowded, while late evening is often noisy.
Walking it off
Between stops, take in the landmarks. Piazza di Santa Maria in Trastevere is the neighbourhood’s heart, and a short climb leads to the Janiculum hill for a view over the city. Walking along the Tiber towards Ponte Sisto is a good way to end an evening.
It is interesting to compare how each drink is made. Beer is brewed from malted grain, water, hops and yeast, with the choice of hops and the length of fermentation shaping the flavour. Pizza dough shares more with brewing than most people expect, since both depend on yeast and patient fermentation. A baker and a brewer will both tell you that time, temperature and cleanliness do most of the work, which is why careful producers of either are often so devoted to their craft.
Useful information
- Pizza contains gluten and dairy, and beer contains gluten. Tell the organiser about allergies and dietary needs when you book.
- Drink water between beers and eat before you drink.
- Wear comfortable shoes for Trastevere's cobblestones.
Know before you go
- This is an alcohol-related activity, so visitors under the legal drinking age should check what is allowed.
- Plan your journey home in advance and do not drive after drinking.
Frequently asked questions
▸What is Roman-style pizza?
Roman pizza has a thin, crisp base, often rolled rather than stretched, with a lightly charred edge. It differs from the softer, puffier Neapolitan style.
▸What is pizza al taglio?
It is pizza baked in large trays and sold by the slice, usually by weight. It is a staple of Roman street food.
▸What is the difference between margherita and marinara?
Margherita has tomato, mozzarella and basil. Marinara has tomato, garlic, oregano and olive oil, with no cheese.
▸What does birra artigianale mean?
It means craft or artisan beer, produced by small independent breweries rather than large industrial ones.
▸When did Italian craft beer begin?
The modern Italian craft beer movement began to take shape in the 1990s and has grown steadily since.
▸Which beer goes with pizza?
A crisp lager or pilsner is a safe choice. Pale ales and IPAs suit spicy toppings, and wheat beers suit lighter ones.
▸Why is Neapolitan pizza different from Roman pizza?
Neapolitan pizza has a soft, thick rim and is baked briefly in a very hot oven. Roman pizza has a thinner, crunchier base.
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