How to order pizza al taglio

  • Point to the tray you want and say the size: "un pezzo grande" or "due etti" (200 g). The price is calculated by weight, per 100 g.
  • The piece is cut, weighed, then reheated on request ("riscaldata"). Pay at the till or counter depending on the place.
  • Choose the flavours of the day: margherita, rossa (tomato dough, no cheese), patate, mortadella. The best doughs are thick and airy.

Supplì

The classic supplì is with ragù and mozzarella; there are also "cacio e pepe" or "carbonara" versions. Eat it hot: the cheese stretches at the first bite. It is ordered by the piece.

Some well-known addresses

  • Pizzarium (Bonci), near the Vatican, the reference for gourmet pizza al taglio.
  • Forno Campo de' Fiori, on Campo de' Fiori, famous for simple pizzas (white, red).
  • Supplizio, Via dei Banchi Vecchi, specialising in supplì.
  • Supplì Roma, in Trastevere, also specialised.

Hours change: check before travelling, and expect a queue at peak times.

Going further

See also street food in Rome, the best pizza in Rome and what to eat in Rome. A guided food walk lets you taste everything with a guide.