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.
3 editor picks for Pizza al taglio in Rome, ranked by editorial score. All Rome signature dishes · Pizza al taglio across every city.
Panificio Bonci ★ 4.6
prati · Via Trionfale 36, 00195 Roma
Gabriele Bonci's Panificio in Rome's Prati district sells Rome's most-discussed sourdough loaves, with daily pane sciapo (saltless Roman bread).
Pizzarium ★ 4.5
prati · Via della Meloria 43, 00136 Roma
Gabriele Bonci's Pizzarium near the Vatican in Rome is the pizza al taglio counter that re-wrote how the city does slices in 2003, with toppings that rotate.
Bonci Pizzarium ★ 4.5
prati · Via della Meloria 43, 00136 Roma
Gabriele Bonci's Pizzarium near the Vatican in Rome is the pizza al taglio counter that re-wrote how the city does slices, with toppings that rotate.