What Makes Roman Pizza al Taglio So Irresistible

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There’s something special about Roman pizza al taglio that goes beyond just great flavour. Maybe it’s the crispy-yet-airy crust, the endless variety of toppings, or the way it’s sliced and served fresh by the piece. Whatever it is, we can’t get enough - and once you try it, you’ll understand why.

One of our absolute favorites? Pizza with thinly sliced potatoes (pizza con le patate) — simple, comforting, and full of flavour.One of our absolute favorites? Pizza with thinly sliced potatoes (pizza con le patate) — simple, comforting, and full of flavour.

If you’ve spent any time in Italy, chances are pizza al taglio - also known as pizza al trancio - quickly became one of your go-to street food favorites.

Baked in large rectangular trays rather than the traditional round shape of Neapolitan pizza, it’s served by weight, with prices listed per 100 grams or per kilo. The best part? You get to choose exactly how big (or small) your slice is on the spot. Born in Rome, this beloved style of pizza has now made its way to cities and towns all over Italy.

“Pizza al taglio” — meaning “pizza by the cut” — is a Roman classic that’s as delicious as it is customizable. Baked in large rectangular trays with a base that’s perfectly crispy on the outside and chewy on the inside, each slice is a blank canvas for the pizzaiolo’s creativity.

You’ll find timeless favorites like Margherita (tomato, mozzarella, basil), prosciutto and mozzarella, or spicy salami with a hint of chili oil. But there’s also room for bolder choices — think pumpkin and Gorgonzola, zucchini flowers with anchovies, smoked provola with mushrooms, or even potato and rosemary. The vibrant colours draw you in, and the flavour combinations deliver every time.

Add a supplì on the side — that iconic deep-fried rice ball with a savoury ragù and melted mozzarella center — and you’ve got the makings of a perfect Roman lunch.

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