Pizzica was the first pizza shop in Budapest to specialize in pizza al taglio — the Roman invention where rectangular-shaped pies are sliced with a scissor and usually taken to-go. This tiny takeout joint in District 6 is run by the de Bartolomeo brothers, natives from Southern Italy, who can be found most days sliding cast-iron pans in and out of an electric oven.

Pizzica uses a moist, high-gluten dough, which, after a long fermentation, rises into a chewy, focaccia-like texture interspersed with air pockets and boasting a crispy crust and charred underbelly. Naturally, the best slices are the ones listed as “premium.” The ever-changing toppings might include a tomato sauce, mortadella, arugula, or a sausage, mushroom, truffle version. Slices go for €1.5 apiece, and between two and three will fill the average appetite.

A range of Hungarian craft beers are also available. There’s a wooden bench outside Pizzica, and a few tables upstairs with contemporary Hungarian artworks adorning the walls, but most people usually just eat their pizzas on the street in Roman fashion. A word to the wise: Pizzica stays open until 3 a.m. on Fridays and Saturdays, in case you need to devour some tasty carbs after a long night.

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