Antico Forno Roscioli in Rome's Centro Storico is the 1972-Roscioli-family bakery counter with the pizza bianca by the kilo, eaten standing on the alley outside since 1819.
Tip: Open Mon to Sat 07:00 to 19:30. Pizza bianca costs 16 euros per kilo; ask for 200g for one person.
Address: Via dei Chiavari 34, 00186 Roma, Rome
Arcangelo Dandini's Supplizio in Rome's Centro Storico is the city's specialist suppli counter, with the classic al telefono and 11 modern versions (cacio e pepe, mortadella, amatriciana).
Try: Suppli al telefono and modern variations
Tip: Open 12:00 to 22:00; closed Monday. Suppli cost 3 euros each; the cacio e pepe is the lead order.
Il Bocconcino in Rome's Celio district near the Colosseum is the porchetta and fritti counter with the Ariccian-pork sandwich, plus suppli and Roman fritti misti for under 10 euros.
Try: Porchetta sandwich, Roman fritti
Tip: Open daily 12:00 to 24:00. The lunch porchetta sandwich is 6 euros; book back-room tables for groups.
Da Cesare al Casaletto's takeaway counter in Rome's western Trastevere edge sells the famous fried cacio e pepe cup and polpette sandwiches to take to the nearby Villa Pamphilj park.
Try: Cacio e pepe-fried-cup, polpette sandwiches
Tip: Lunch takeaway only; closed Wednesday. The fried cacio e pepe cup is 4 euros; take to the park.
Pinsere in Rome's Castro Pretorio district is the pinsa Romana counter, serving the ancient-Roman crisp flatbread topped with mortadella, mozzarella or simple tomato to lunchtime crowds.
Try: Pinsa Romana (ancient Roman flatbread)
Tip: Closed Sat and Sun. The pinsa costs 4-6 euros; the lunch crowd peaks 13:00-14:00. Cash and card.
Mordi e Vai in Rome's Mercato di Testaccio is Sergio Esposito's market-counter sandwich stall, with the slow-braised allesso di scottona (beef shoulder) sandwich the unmissable order.
Try: Roman braised-meat sandwich
Tip: Closed Sunday all day. The allesso di scottona with chicory is 5 euros; queue forms 12:30 onward.
Arcangelo Dandini's Supplizio in Rome's Centro Storico is the city's specialist suppli counter, with the classic al telefono and 11 modern versions (cacio e pepe, mortadella, amatriciana).
Try: Suppli al telefono and modern variations
Tip: Open 12:00 to 22:00; closed Monday. Suppli cost 3 euros each; the cacio e pepe is the lead order.
Stefano Callegari's Trapizzino in Rome's Trastevere invented the namesake pocket-of-pizza-bianca stuffed with Roman braises in 2008, with the pollo alla cacciatora the classic.
Try: Trapizzino, pizza-pocket of pizza bianca
Tip: Open daily 12:00 to midnight. Trapizzini cost 5 euros each; the pollo alla cacciatora is the lead order.
