Pizzica

Some places become so much part of a city’s fabric that we could hardly imagine life without them. We take for granted their excellence, consistency, and continued existence. One such quietly treasured possession of Budapest is Pizzica. Opened in 2014 by two brothers from the south-Italian city of Lecce, Paolo and Enrico de Bartolomeo, this small pizza shop is an adored address along Nagymező utca, which I rarely pass without a Pizzica stop.

The pizzas are of the Roman variety: rectangular pies cut into pieces with a scissor upon order. Chewy, crispy, soft, moist, delicious. And affordable at about €2 apiece. Toppings include pesto-infused ricotta; ham and truffles; piquant salami; and a basic white and red sauce. Despite Pizzica’s immense popularity, one of the brothers is usually seen behind the counter, sliding cast-iron baking sheets into the oversized electric ovens with flour-dusted hands. Some people take their orders to go, but many hang around the tables outside, sipping beer, socializing. Ten more years of Pizzica, please!