From Gabriele Bonci's Pizzarium to Antico Forno Roscioli, a new generation of pizza by the slice has been gaining attention in Rome.
When you ask a Roman about their culinary comfort food, they will likely mention pizza al taglio/teglio which comes in white or red varieties and is often sold in bakeries. Even Michelin-Star Chefs create pizza by the slice , as Marco Martini of the Michelin-starred chef of the eponymous Roman restaurant, shared that his signature dish was pizza bianca with mortadella and pistachios. In an era focused on leavened dough, airy textures, and pizza guides, we share a few Roman Pizzarias known for serving the best pizza by the slice in Rome (which are not tourist traps). These spots should be essential stops on any culinary tour, alongside the best supplì, maritozzi, and carbonara in Rome.
Pizzarium
Gabriele Bonci's iconic pizzeria - Pizzarium is easily recognisable by the long lines that often form outside. Alternatively, you could also visit Panificio Bonci on Via Trionfale. Gabriele Bonci, the maestro of pizza makers has played a significant role in the revival of peels and baking sheets in the pizza movement. His television program, Pizza Hero, continues to inspire the creation of high-quality pizzas. The pizzas at Pizzarium are both soft and perfectly crispy, thanks to their high hydration levels, which create a neutral base for various cooked toppings. However, true magic often begins with simple yet delicious pizza and mortadella. As a tip, make sure to save room for the supplì, which are worth trying here.
Lievito Pizze e Pane
If you're exploring the EUR neighbourhood, just steps away from Fuksas's Nuvola, make sure to visit Francesco Arnesano's pizzeria, which has also recently expanded to include Lievito Pizze e Pane in the EUR Serafico area. A former apprentice of Bonci, Arnesano is a true dough enthusiast who creates delicious bread worth trying. His pizzas have an excellent base, slightly thick but still crispy. While the toppings may be less elaborate than those at Bonci's, they are flavorful and made with the highest-quality ingredients. In season, don't miss Arnesano's generous leavened pastries, particularly the panettone and colomba, which truly shine.
Pizza Chef
Next, we arrive at a charming neighborhood pizzeria Pizza Chef located on a side street off Via Tuscolana that is worth the trip by itself. If you're lucky, you might find the legendary pizza topped with meatballs in tomato sauce. What makes this place special is the collaboration between Mario Panatta, the master of dough, and his wife, Sara Longo, a trained chef who brings her expertise to crafting perfect pizzas. They are both passionate about using the finest ingredients. Every topping—whether it's vegetables, meat, fish, cured meats, or cheeses—comes from carefully selected small, virtuous producers. And don’t overlook the supplì; they are superb!
Frumentarium
Just steps away from Piazza Re di Roma, the recently opened establishment run by a group of enthusiastic and bold young individuals of the Frumentarium Pizzeria offers the pizza base slightly thinner, with a crunchier crust, and the toppings have been elevated to new heights thanks to the creativity of Alessandro Santilli. Despite his youth, Alessandro has fine dining experience that has shaped his unique style of pizza-making. Although the place is small and a bit cramped, don’t worry, Alessandro is already planning to expand—everyone wants a front-row seat to witness the ritual of "closing" the pizzas. The counter serves as a passageway to the kitchen, where nearly every pizza is finished with a sauce, a base, or a grating of cheese or citrus, all added right after the pizza is sliced and ready to be enjoyed.
Sancho
One of Rome's most famous pizza chefs has opened a location in the Prati neighbourhood. His cousin Stefano manages the site, but only those trained by the founders handle the dough and toppings—unless Maestro Franco Di Lelio or his sons are present. Just in time for the Jubilee and conveniently located near the Vatican, Sancho's pizzas, especially the cult favourite with potatoes in a pastry crust filled with porchetta, are sure to impress. The most copied pan pizza of all time was born out of necessity and starvation. Twelve years ago, brothers Emiliano and Andrea Di Lelio, along with their father Franco, created a pizza stuffed with porchetta and potatoes, which quickly became a sensation.
The recipe, a distinctive stuffed pizza not found elsewhere, originated when they inadvertently mixed leftover cold potato pizza with porchetta a friend had brought. After some quick experimentation, they found a winning combination that soon became their best-selling item. Initially, they tried to remove it from the summer menu, but customers protested. Now, it’s available year-round. This success led to the creation of more variations of stuffed pizzas, including pepperoni with chicken, and others. Their porchetta and potato pizza is widely imitated across Italy, with many pizzerias featuring it—some openly admitting to it, while others keep it a secret. "Initially, we felt disappointed by the imitation," Emiliano noted, "but we later realised it’s a mark of success. This flavour is well-loved and versatile."
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