Pizzica was the first pizzeria 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 the 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. Each slice goes for €1.5, and between two and three will fill the average appetite.
A range of Hungarian craft beers are also available to wash it down. There’s a wooden bench outside Pizzica, and a few tables upstairs, where contemporary Hungarian artworks adorn the walls, but most people usually eat the pizza 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 food after a long night.