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Top 10 pizzerie al taglio a Roma, ecco le mie preferite

Top ten pizzerie al taglio di Roma – Torno a parlarvi di cibo, cibo italiano, cibo romano, cibo buonissimo. Quando scrivevo per Swide.com – il magazine on line di Dolce&Gabbana che purtroppo ora non esiste più – era una delle cose che mi piaceva fare di più: raccontare i posti dove mi piace andare a mangiare.
Una città come Roma offre tanti spunti (e spuntini) e il caso di dire, e non mancano le occasioni, del resto in una metropoli per incontrare un amico spesso si gira da una parte all’altra della città e quindi capita spesso di scovare nuovi posti da trovare.
Iniziamo con le pizzerie al taglio. Inutile dirvi che qui a Roma la pizza al taglio va tantissimo, perché si passa molto tempo fuori casa e quindi, ogni tanto un pezzetto di pizza prima di tornare a casa o al lavoro, capita che ci si fermi per mangiarlo al volo, da soli o in compagnia.
Intanto ecco le mie10 pizzerie al taglio preferite a Roma

Pizzarium – Via Meloria 43

Gabriele Bonci è considerato uno dei maestri della pizza al taglio, non solo a Roma. I suoi ingredienti genuini, la cura e la passione che infonde in ogni singolo step della preparazione, in ogni teglia di pizza è davvero qualcosa di unico

Pizza Luigi – Via Federico Nansen 6/12 Since 1985

Pizza Luigi si distingue per la creatività e la fantasia, ma non solo l’attenzione per gli ingredienti genuini che si fondono in ben 50 tipi di pizza diversi.

Frontoni – Circonvallazione Gianicolense 145

Da quando Frontoni ha aperto il suo forno a Trastevere fino ad ora, il nome di questa famiglia è stato da sempre considerato un punto di riferimento nella pizza al taglio romana. La tradizione continua con la pizzeria di Monteverde, la sua clientela è super affezionata..

 Alice Pizza – Via Santa Croce in Gerusalemme 107/109

Il primo forno di pizza al taglio Alice ha aperto in Via delle Grazie, vicino il Vaticano. Domenico Giovannini ha deciso di condividere la sua passione per il cibo e il suo know-how artigianale creando un modelo di “franchising artigianale”. Ora gli Alice Point sono sparsi per tutta la città e la clientela è assidua.

Angelo e Simonetta – Via Nomentana, 508

Angelo Ietti è considerato il Maestro della lievitazione,  è stato infatti per ben due volte Campione del mondo della pizza al taglio, anche i suoi supplì sono imperdibili.

Spizzala – Via Giardinetti Street, 152

Spizzala crea con passione un impasto leggero che diventa una pizza friabile dalle tantissime combinazioni, impossibile resistere.

Pizza Pazza – Via Ammiragli 92/94 or Piazza Trilussa Square, 43

Da At Pizza Pazza trovi non solo pizza, ma anche pasta e panini e tutto quello che serve per fare una pausa pranzo veloce o un break tra una commissione e l’altra.

Giglioni – Via Eritrea, 82/84

Nella via dei negozi del quartiere Africano potete fare una pausa da Giglioni e gustare un pezzo di pizza leggero ma ricco di condimenti.

The Antico Forno – Piazza Costaguti, 30

Mauro Urbani, nello storico quartiere ebraico è assolutamente una tappa da segnare, da provare la pizza bianca.

Farro Zero – Via Alfonso Rendano, 31

Da un’idea di Paolo Caponi e Fabrizio Franco è nata l’idea di una pizza con farine biologiche e selezionate, questo non vuol dire però senza sapore.

English text

Top 10 best pizza by the slice in Rome: where to find them

Italians are deeply and madly in love with pizza, just in Rome you can find more then 5000 pizzeria by the slice. How to choose the best one? Light dough and digestibility, for example, are two important peculiarities. Here we suggest you our top ten to absolutely try.

In Italy you can find two different types of pizza: the “pizza tonda” or round pizza, baked in a wood-burning oven and usually eaten at dinnertime, and “pizza al taglio” or pizza by the slice, eaten instead, for a speedy lunch or like a snack during the day.
The round most classic pizza is called “margherita”, it is also the base for many other types that just change by adding other toppings; in general it has a thin crust, a base covered by tomato sauce, and a smattering of fresh mozzarella cheese; it is intended for one person and you need a knife and a fork to eat it.
While pizza by the slice is rectangular and you can choose the size of the slice, it is thicker and you don’t need to be seated and have piece of cutlery to eat it.
You just choose your favourite toppings, if there are some you don’t know or you have ever tried you can ask for a little piece, and then decided on the size of your slices.
In these kinds of pizzeria there are not always a large number of tables or places to sit, they are more a place to pass through. So you can take your pizza and eat it in a park nearby, on the steps of a church, in a piazza, on a grassy bit of lawn or just back home or in your hotel room.
Are you hungry? I have selected 10 places where to find the best pizza by slices in Rome. Take a look!

Pizzarium – Via Meloria 43

Gabriele Bonci is the recognized ruler of all things slow-rise-doughy in Rome: thanks to his passion, the meticulous attention for genuine ingredients and the great creativity, is considered a Master of pizza by the slice.
Pizzarium tiny take-away outlet is near the Vatican museum, there is not seating, just a few benches on the sidewalk, but it is considered an obligatory stop by pizzas lovers.

Pizza Luigi – Via Federico Nansen 6/12 Since 1985

Pizza Luigi is present in the food service trade with creativity and fantasy. Thanks to his attention for genuine ingredients he offers more then 50 kinds of special pizza. You can decide to take away your pizza or eat it in the big hall inside.

Frontoni – Circonvallazione Gianicolense 145

When Frontoni opened his bakery in Trastevere to now, the name of this family is still considered a datum point in the making of pizza by the slice.
Now, after the fourth generation have decided to left their historic activity in Trastevere, they continue to serve their delicious food in Monteverde quarter for their attached customers.

 Alice Pizza – Via Santa Croce in Gerusalemme 107/109

The first Alice takeaway pizza slices, “pizza al taglio” store, was born in Via delle Grazie, in St. Peter’s Church area. Domenico Giovannini, a roman entrepreneur with a passion for food and lots of knowledge, decided to share his know-how and started a model of business called “artisanal franchising”. Now there are 42 Alice Pizza Point in Rome and they are extending their business worldwide, starting from Beijing and Tel Aviv.

Angelo e Simonetta – Via Nomentana, 508

Angelo Ietti is considered the real Master of long leavening dough. It’s not a coincidence that he has been for two times World Champion of Pizza by the slice. You will find also “supplì” (italian fried rice ball) and other typical roman fried food. After more then 20 years he is yet one of the most popular pizza maker in Rome.

Spizzala – Via Giardinetti Street, 152

Spizzala produces with passion a light and high digestibility dough made only with genuine ingredients. The team is like a family that with dedication and sacrifice lavish on harmonious and palatable toppings combinations.

Pizza Pazza – Via Ammiragli 92/94 or Piazza Trilussa Square, 43

At Pizza Pazza you can find everything, from pizza to pasta and sandwiches, so it is the best place for a break or for a speedy but tasty lunch or dinner, all rigorously made with care and with attention to quality and digestibility.

Giglioni – Via Eritrea, 82/84

In Africano Quarter this pizzeria is famous for the variety of toppings. From stracchino to potatoes, till the “cult”: little tomatoes with spicy cheese. You can even sit outside and enjoy the coming and going by the street full of shops.

The Antico Forno – Piazza Costaguti, 30

Mauro Urbani, proposes every day fresh bread and pizza according to jewish koscher decrees. One of the tastiest is pizza bianca (the one with no toppings), filled with “mortadella” (boloney). Here you will find also some typical bread of Shabbat jewish ritual.

Farro Zero – Via Alfonso Rendano, 31

From the original idea of Paolo Caponi and Fabrizio Franco is born a new concept of pizza with biological spelt floar. But this doesn’t mean it is flavourless, on the contrary the most famous pizza they offer is the “amatriciana” with cheek lard, tomatoes, and roman pecorino cheese or “guacamole” with beans and arugula.

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