The folks from Naples and their much-vaunted Napoletana are often considered the gold standard when it comes to pizza these days, but Romans know their way around a brick oven as well. For evidence of this look no further than Ljubljana's Pinsa Rustika, which specialises in Roman style Pinsa, a thicker, focaccia-like pizza that's light and crispy on the outside and soft on the inside. The secret is apparently in the dough, which rises for 48 hours, and is not only tasty, but has less carbs and is more digestible than standard pizza. Rustika offers some dozen different varieties at any one time, including combinations like spicy Calabrian 'Nduja salami with Burrata cheese and mango chutney, and new options are introduced every few weeks. Budget travellers should note that the displayed prices are per 100g and are also very authentically Italian, but well worth the premium even for frugal gourmands like us.
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