Best places in Rome for pizza al taglio – pizza sold by weight
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Baker-pizzaiolo Francesco Arnesano at Lievito in Rome in July 11. The traditional Roman snack sold by weight has been given an upgrade, with toppings like wine-braised meatballs.
PHOTO: GIANNI CIPRIANO/NYTIMES
Anya von Bremzen
- Rome is experiencing a renaissance of pizza romana, focusing on creative, high-quality pizza al taglio sold by weight.
- Top pizzaiolos are innovating with diverse flours, local ingredients, and cross-cultural flavours in various neighbourhoods.
- Roman pizza also includes thin, crispy tonda styles popular for dinner, with acclaimed spots offering both traditional and inventive options.
AI generated
ROME – The rectangles of pizza al taglio behind the counter of shoebox-size Frumentario, in Rome’s workaday San Giovanni district, resembled fantastical still lifes.
One was topped with softly scrambled eggs glowing saffron beneath a blizzard of chives; another had spindly wild greens called agretti looping over pink ribbons of ham. A third was a mosaic of earthy tones: cardoncelli mushrooms scattered across a golden crust and punctuated with ruby shards of tomato confit.