ROME’S TOP 5 PIZZA BY THE SLICE

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Pizza al Taglio (by the Slice) is almost sacred to Romans. They come in endless varieties and almost inevitably they are delicious. It’s the only fast food concept that everyone loves. Pizzerias by the slice are very popular, especially during lunchtime, because students or tourists, families or workers can easily spot them and make the most of their lunch break in less than an hour. You simply pick your favourite(s), you decide how big or small you want your slice and you’ll pay by weight. You may eat it standing up, in the street or on a table. Curious to get the best addresses in the capital? Let’s first discover 5 important rules to know about Roman pizza by the slice!

ROME’S PIZZA BY THE SLICE: 5 ESSENTIAL RULES

  1. The dough is low and the bottom is so crispy!
  2. The top is soft.
  3. It must be cooked at 300° in an electric oven for about 8-15 minutes.
  4. Roman pizza is very hydrated, to create the pores you see inside!
  5. Their shape is rectangular, to be cut and served in pieces of the chosen size.

THE BEST 5 ROMAN PIZZERIAS BY THE SLICE

50 Top Pizza, a free online guide dedicated to the tastiest Italian symbol, has recently published its 2021’s guide on the 50 Best Pizzas on the Road in Italy – by the slice and takeaway, an irresistible invitation to try most of them while you’re in the country!

Barbara Guerra, Albert Sapere and the journalist Luciano Pignataro, in partnership with S.Pellegrino and Acqua Panna, drew up this ranking and added 5 Roman addresses. Let’s find out which ones made it to the top!

1. “PIZZARIUM” DI BONCI

It made it to the very top of the 50 best pizzerias ranking, but this is a confirmation for Pizzarium, located in Via della Meloria, the first opened by Gabriele Bonci in 2003. For those of you who don’t know his name, Gabriele Bonci is a multi-award winner, who brought a revolution on leavening techniques in Italy. This place offers more than 30 flavours every day and on Fridays, you might find, as per tradition, fish fillings. His supplì (rice balls) are legendary.

Via della Meloria, 43 – Rome

Ph. +39 (0)6 3974 5416

bonci.it 

2. LIEVITO PIZZA, PANE

The project was started by a young chef, named Francesco Arnesano. According to Luciano Pignataro, one of 50 Top Pizza’s editors “the one with potatoes is out of this world and the supplì alla carbonara is extraordinary because it exalts the flagship dish of Italian cuisine, preserving the creaminess of the egg with a modern touch”. The perfect address to have a snack or a lunch break, or even a good happy hour in the evening”. Lievito Pizza, Pane hit the 11th position in the ranking.

Viale Europa, 339 – Rome

Ph. +39 (0)6 6936 3592

lievitopizzapane.it 

3. ANTICO FORNO ROSCIOLI

A real must-visit if you are in Rome. Antico Forno Roscioli rightfully occupies the ranking’s third position among the best pizzerias in Rome. This bakery has been there, in Via dei Chiavari, 34 since 1972 and has been run by the Roscioli family for 3 generations! Their specialties include pizza and focaccia in the Roman oven tin and baked goods that they also distribute in hotels and restaurants. It hit the 12th position in the general ranking.

Via dei Chiavari, 34 – Rome

Ph. +39 (0)6 686 4045

anticofornoroscioli.it/en/

4. PANE E TEMPESTA

Pane e Tempesta (literally, bread and storm) was founded in 2014 by Fabrizio Franco and Omar Abdel Fattnhel, in the residential Monteverde district, a stone’s throw from Trastevere and Porta Portese (the capital’s address for the biggest flea market in the city!). The name was inspired by Stefano Benni’s novel and the project is mainly dedicated to pizza alla pala (on a shovel). The specialties are their pizza tongues, made with a mix of wheat flours and accompanied by a small selection of craft beers. The toppings are unusual but exquisite, such as the lingua with yellow tomato, oregano and dehydrated black garlic. In the general ranking, this made it to the 19th position.

Via Giovanni De Calvi, 23 – Rome

Ph. +39 (0)6 8772 5015

facebook.com/PaneTempesta

5. ANGELO E SIMONETTA

A long history that dates back to 1987: Angelo Iezzi gave a name to the Roman sliced pizza, introducing the concept of the 96-hours-long leavening time. Today he is considered a master all over the country and abroad: pizza maker, restaurateur, entrepreneur, food consultant, founder of the National School of Pizza and above all president of Api (Italian Pizzerias Association). Angelo Iezzi is an institution in the world of pizza and his gem hit the 30th position in the general ranking.

Via Nomentana, 581 – Roma
Ph. +39 (0)6 8718 8853

facebook.com/Pizzeria-a-taglio-Angelo-Simonetta

Ph. credit: Mitifotos © Unsplash

Discover all the places that were added to the “The 50 Best Traveling Pizzas in Italy – by the slice and takeaway – 2021:

  1. Pizzarium – Roma, Lazio
  2. La Masardona – Napoli, Campania
  3. Oliva Pizzamore – Acri (CS), Calabria
  4. Saporè Pizza Bakery – San Martino Buon Albergo (VR), Veneto
  5. Tellia – Torino, Piemonte
  6. Sancho – Fiumicino (RM), Lazio
  7. ‘O Fiore Mio Pizze di Strada – Bologna, Emilia-Romagna
  8. Granocielo – Avezzano (AQ), Abruzzo
  9. Grotto Pizzeria Castello – Caggiano (SA), Campania
  10. Gina Pizza – Ercolano (NA), Campania
  11. Lievito Pizza, Pane… – Roma, Lazio
  12. Antico Forno Roscioli – Roma, Lazio
  13. La Divina Pizza – Firenze, Toscana
  14. Panificio Menchetti – Arezzo, Toscana
  15. Alimento – Brescia, Lombardia
  16. Forno Brisa – Bologna, Emilia-Romagna
  17. 1947 Pizza Fritta Napoli – Napoli, Campania
  18. Pizzeria Cocco – Sassari, Sardegna
  19. Pane E Tempesta – Roma, Lazio
  20. Kalavrì – Catanzaro, Calabria
  21. Piedigrotta 2 Express – Il Pizz’ino – Alessandria, Piemonte
  22. Pizzeria Campana Dal 1990 – Corigliano Calabro (CS), Calabria
  23. PorzioNi di pizza – Napoli, Campania
  24. Pistamentuccia – Bologna, Emilia-Romagna
  25. Scrocchia – Bergamo, Lombardia
  26. Ghevido – Sesto Fiorentino (FI), Toscana
  27. Pizzeria Paco Linus & Luca Iannicelli – Napoli, Campania
  28. Pizzeria Da Filomena – Castrovillari (CS), Calabria
  29. Lievitamente – Viareggio (LU), Toscana
  30. Pizzeria a taglio Angelo & Simonetta – Roma, Lazio
  31. Il Pizzicotto – Lecce, Puglia
  32. Pane Pizza e… – Vicenza, Veneto
  33. Romanorvm Pizza Romana – Trieste, Friuli-Venezia Giulia
  34. Bianca Pizza Artigianale – Jesi (AN), Marche
  35. Pizzeria Al Trancio Da Charlotte – Albenga (SV), Liguria
  36. Pizzeria Mary Rose – Napoli, Campania
  37. Rivoluzione Pizza Bembo – Padova, Veneto
  38. Ben Cotta – Bologna, Emilia-Romagna
  39. PezZ de Pane – Frosinone, Lazio
  40. Sauardò – Civitanova Marche (MC), Marche
  41. Officine Bartolini – Perugia, Umbria
  42. Compagnia della Pizza – Giulianova (TE), Abruzzo
  43. Panificio Graziano – Palermo, Sicilia
  44. 50 Teglie – Torino, Piemonte
  45. Panificio Di Gesù – Altamura (BA), Puglia
  46. Ibris – focacce e pizze – Trento, Trentino-Alto Adige
  47. 5 Lire – Potenza, Basilicata
  48. Storie di Pane – Vallo della Lucania (SA), Campania
  49. L’Orso in teglia – Messina, Sicilia
  50. 20 Pizza & Delicious in Teglia – Cava de’ Tirreni (SA), Campania

FORNO VERDE (GREEN OVEN) 2021 

A new feature of this year’s edition was the Forno Verde prize, an acknowledgement of environmental sustainability that was awarded to Bonci’s Pizzarium in Rome and Grotto Pizzeria Castello in Caggiano (Salerno).

ABOUT THE AUTHOR

MAURO ORRICO

Born in Salento and adopted by Rome, Mauro Orrico has a degree in Political Science from La Sapienza University and a Masters in International Human Rights Protection. He has collaborated with Rai3, Rai Educational and La7d. For 16 years he has also been organising electronic music and independent culture events. In 2014 he founded FaceMagazine.it, of which he is the editorial director.