VICO pizzeria near the pantheon of Rome

meticulously crafted Neapolitan pizzeria just steps from Rome’s Pantheon, open daily from 7:00 PM to 11:30 PM, also from Wednesday to Sunday from 12:30 PM to 3:30 PM. Offering aperitifs every day and after-dinner service until late. New: exclusive collaboration with Salotto 42 for a unique cocktail list paired with pizzas. Event night every Thursday featuring a DJ set and mixology.

Wondering where to eat near the Pantheon? VICO Pizza&Wine serves gourmet pizzas, offers a wine list of 140 labels, and a new exclusive cocktail menu by Salotto 42. We visited and loved its strategic location in the historic Sant’Eustachio district, making it a perfect spot for enjoying authentic Neapolitan pizza after exploring Rome’s historical sites or taking a romantic stroll through the Eternal City’s charming streets. Just steps from Rome’s Pantheon at 47 Piazza Rondanini, VICO Pizza & Wine is a Neapolitan pizzeria offering aperitifs, dinner, and after-dinner bites. Open for just a year, it already boasts a 3 Spicchi rating in the Gambero Rosso Guide 2025 with a score of 94/100. It si managed by Antonio Palumbo from the De Angelis family, who own VICO in both Rome and Capri. The family has a long history in hospitality with J.K. Place Capri and La Residenza.

Vico pizzeria vicino al Pantheon roma — VICO Pizza&Wine near the Pantheon: the Margherita pizza and fried treats, frescoed ceilings, wood-fired oven, and an open mixology bar. Ph. Francesca Maisano

What’s New This Winter

VICO has two exciting updates this winter. First up is their Thursday night event, ‘O cuoppo&CO. Inspired by Antonio Palumbo, it brings back the street food vibes of 18th century Naples. From 7 PM, enjoy delicious fried treats like crocché, pasta fritters, and mini supplì in the iconic paper cone called “cuoppo.” The evening will be livened up with a DJ set and a custom drink list featuring signature and classic cocktails by Salotto 42. The second update is their new cocktail list, also crafted by Salotto 42. It’s now a permanent part of their menu, available alongside their extensive wine list. Whether you enjoy them on their own or pair them with their gourmet pizzas, these cocktails are a must-try.

Novità: cocktail list by Salotto 42 da sola o in abbinamento alle pizze e ai dessert. Ph. Francesca Maisano — New: cocktail list by Salotto 42, available solo or paired with pizzas and desserts. Ph. Francesca Maisano

The Pizzas

The menu features 21 pizzas, both traditional and creative, plus a classic Neapolitan “calzone”. We tried five of them. We started with the classic Margherita (€15) with San Marzano tomatoes, slow-aged Fior di Latte, Parmigiano Reggiano, and basil. Next up was the Porcini & Brie (€24) with porcini mushrooms, slow-aged Fior di Latte, Brie, and Red Cow Parmigiano flakes. Our third tasting was the Cuore di Baccalà (€24) with salted cod, buffalo mozzarella, semi-dried cherry tomatoes, and Francesco Apreda’s “Pepper Nice” spice blend. Then we had the Crudo & Rucola (€24) with red date tomato cream, Norcia ham, burrata stracciatella, arugula coulis, and Grana Padano chips. We finished with the Marinero (€18): a steamed focaccia with Corbarino cherry tomatoes, Cetara anchovies, black garlic cream from Voghiera, and hill oregano.

pizza gourmet vicino al pantheon roma — Gourmet pizza “Cuore di baccalà” by pizzaiolo Ciro De Vincenzo, trained by Enzo Coccia. On the right, some of the pizzas on the menu. Ph. Francesca Maisano

The Pizzaiolo: Ciro De Vincenzo

The pizzas at VICO are crafted by Ciro De Vincenzo, a talented 31-year-old from the Spanish Quarters in Naples. He picked up the trade from Enzo Coccia. Ciro actually started working in his grandfather’s pizzeria at 14, all while still going to school. He’s been at VICO since the early days and learned from Coccia the meticulous attention to the dough, humidity and hydration control, and precise timing for rising. Ciro’s dedication to excellence extends to the ingredients, sourced mainly from Campania and Lazio, ensuring high quality for tomatoes and mozzarella. He also creates special pizzas using top-notch ingredients. The result is a pizza that’s both chewy and tender, cooked in a wood-fired oven at high temperatures for about a minute, with a soft crust and a slight crunch.

Appetizers and Desserts

The appetizers, called “Accumminciammo” (which means “let’s start” in Neapolitan dialect), include four types of stuffed Piscitielli (small fried calzones) and four variations of Montanarine (small fried pizzas). VICO’s Montanarine will also be available at Salotto 42 for aperitifs and during special events curated by VICO for Salotto 42. For desserts, you’ll find classic Neapolitan treats and light reinterpretations. The dessert menu is curated by the young Sofia, a student of world pastry champion Ciro Chiummo, who oversees everything. We tried the Vico Tiramisu, made with coffee crumble, mascarpone cream, savoiardi biscuit, coffee semifreddo, and an espresso shot.

tiramisù pizzeria Vico Roma vicino Pantheon — Vico Tiramisu paired with a Salotto 42 cocktail and the “Accuminciammo” appetizer menu. Photo by Francesca Maisano

Wines and Cocktails

The wine selection is vast, featuring over 140 labels chosen by Simone Trombini, the floor manager and sommelier. You’ll find sparkling wines, whites, rosés, and reds from both big-name wineries and small producers. Italian wines take center stage, with some French champagnes perfect for pairing with the fried pizzas. There’s also a variety of wines by the glass for lighter pairings. The cocktail menu is diverse and curated by Salotto 42, with mixing by Vincenzo Mangiola and Valentina Vari. As a welcome, we tasted an Enrico Gatti Franciacorta Brut.

From left to right: Simone Trombini, Vico manager and sommelier; the wine list, including options by the glass; barlady Valentina Vari; and Antonio Palumbo, the owner of Vico

The Neighborhood in Rome’s Historic Center

In the historic Sant’Eustachio district, surrounded by ancient patrician residences and 16th-century architecture, you’ll find Piazza Rondanini. Though discreet and tucked away, it’s just a short walk from the Pantheon and Piazza Navona. The square retains its original rectangular shape and is lined with typical Roman houses, mostly red and monumental, with arches and windows showcasing frescoed ceilings. At number 47, in Palazzo Rondanini alla Rotonda, you’ll find VICO Pizza&Wine.

The Architectural Design, Artworks, and Custom Plates

The architectural design was created by Studio Rpm Progect, led by Roberto Antonbenedetto. The two dining rooms, totaling 150 square meters, feature a lacquered wood boiserie painted in “Sicilian cart” style, crafted in 1908 by Ducrot Workshops based on an idea by Ernesto Basile. The first room has a liberty-style chandelier that creates a warm atmosphere. Some panels of the boiserie display artworks like Paolo Di Capua’s monochrome and a terracotta bas-relief of Partenope. The wallpaper behind the bookshelves pays homage to Naples’ alleys, while above the marble counter, there are Neapolitan masks and costumes. The wood-fired oven, made by Neapolitan artisans, has a mosaic dome with red and green circles typical of the Amalfi Coast. The Villeroy & Boch plates, personalized for VICO, are decorated with a red ladybug, symbolizing luck and well-being.