Pizza Al Taglio appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Pizza al taglio · Rome
Long rectangular trays of focaccia-thick pizza baked on the floor of an electric oven, cut to size with scissors and sold by weight. The Roman everyday lunch.
Pizza al taglio took its modern shape in Rome in the 1950s as a working-class lunch sold from neighbourhood bakeries by the etto (100g) and weighed on a scale. Gabriele Bonci reinvented the genre at Pizzarium near the Vatican in 2003 with long fermentation, high-hydration dough and a rotating bench of seasonal toppings; the Bonci style is now the international reference for Roman al taglio.
Where to eat in Rome:
- Pizzarium
- Bonci Pizzarium
- Panificio Bonci