What Makes Roman Pizza al Taglio So Irresistible

There’s something special about Roman pizza al taglio (different from Neapolitan style pizza) 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 flavourful

“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. 

Born in Rome, this beloved style of pizza has now made its way to cities and towns all over Italy.

You’ll find timeless favourites 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. See our favourite Roman places to eat!

If you're craving pizza al taglio, these beloved food tours in Rome will show you the best places to grab a delicious slice of this iconic Roman pizza.

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