Pizzarium near Vatican in Rome is Gabriele Bonci's pizza al taglio counter, with slices sold by weight from €5 to €7; a generous slice plus a suppli runs under €10.
Tip: Open 11:00 to 22:00 daily. The 12:00 batch is the freshest of the morning.
Address: Via della Meloria 43, 00136 Roma, Rome
Mordi e Vai in the Mercato di Testaccio in Rome sells Sergio Esposito's slow-braised allesso di scottona (beef shoulder) sandwich for €5, the city's defining market lunch.
Try: Roman braised-meat sandwich
Tip: Closed Sunday all day. The allesso di scottona with chicory is 5 euros; queue forms 12:30 onward.
Stefano Callegari's Trapizzino in Rome sells the namesake pocket of pizza bianca stuffed with Roman braised meats for €5 each, with the pollo alla cacciatora the lead order.
Try: Trapizzino (pizza pocket with Roman braise)
Tip: Open 12:00 to 24:00 daily. Two trapizzini for lunch run €10; cash and card.
Forno Campo de' Fiori in Rome bakes pizza bianca by weight at €3-4 per slice. Cut a chunk, walk to the piazza, eat standing: the cheapest filling lunch in the Centro Storico.
Try: Pizza bianca by weight
Tip: Cash only. Open Mon-Sat 07:30 to 14:30 and 16:45 to 20:00; closed Sunday.
Arcangelo Dandini's Supplizio in Rome's Centro Storico is the specialist suppli counter at €3 each. Two suppli and a glass of wine runs under €10 for a quick standing lunch.
Try: Suppli al telefono
Tip: Open Tue-Sun 12:00 to 22:00; closed Monday. Cash and card.
Pinsere in Rome's Castro Pretorio district is the pinsa Romana counter, serving the ancient crisp flatbread topped with mortadella, mozzarella or simple tomato for €4-6 each.
Try: Pinsa Romana (ancient Roman flatbread)
Tip: Closed Sat and Sun. The lunch crowd peaks 13:00-14:00; cash and card.
Enoteca Corsi in Rome's Centro Storico has been a working-day lunch trattoria with retail wine shelves since 1937. A primo and a glass of house wine runs €12-15 per head.
Try: Roman trattoria lunch with house wine
Tip: Cash only. Open lunch only; no dinner; closed Sunday. The 12:30 seating is the busiest.
