Pizza al Taglio at Pizzarium in Rome

 

 

When I'm in Rome, my pizza of choice is pizza al taglio.  Called pizza by the slice when translated, but that doesn't mean it's a triangular slice cut from the pizza pie.  No, this pizza al taglio is a rectangle, or square, cut from a larger rectangular slab of pizza.  Although its shape is similar to Ligurian focaccia, its texture is different - thinner and with a crisper crust.  It's a staple in the Roman diet.  Pizza bianca, the pizza with only a sprinkling of salt and olive oil, has been my go-to breakfast during various stays in Rome.  This pizza also comes topped with tomato sauce (pizza rossa) and various other vegetables, and cheese.  Rome has its version of the traditional round pizza, with a crust that is thin and crispy, but I prefer Roman pizza al taglio.

Mainly, I've eaten pizza al taglio as a light meal or snack.  During my six-week stay in Rome a while ago, one of my favorite places for pizza al taglio was Il Forno in the Campo de' Fiori.  After getting a slice, usually with eggplant or zucchini, I would sit along the benches at the nearby Palazzo Farnese, eat and people watch in the piazza.

 

 
Palazzo Farnese - my usual spot for snacking on pizza al taglio 

 

 
Piazza Farnese and its Fountain

 

For my recent visit to Rome, I had planned on making a snack of Gabriele Bonci's pizza al taglio at Pizzarium, especially after seeing all the blog posts from his pizza and bread making classes. (All the links to these are on this Italy on a Plate post.)  Because my trip to Rome was a too short two days, I enlisted the help of Roman bloggers and food lovers, Katie Parla, Elizabeth Minchilli, Tavole Romane, and Hande of VinoRoma, to help.  I asked them if they had only four meals to eat in Rome, where would they choose.  Unanimously, every one of them recommended Pizzarium, not for a snack, but for lunch. 

I was convinced.  My first day in Rome, I worked up an appetite by making a beeline from my hotel in Trastevere to Pizzarium, which is located across from the Cipro-Musei Vaticani Metro stop, and near the Vatican Museums. Although the price was at least double what I'm used to paying for pizza al taglio, Chef Bonci didn't disappoint.  The pizza is a little thicker, and the outer crust is extra crunchy. Inside is full of holes of varying sizes, making it softer, airy, and a delicious contrast in texture against the crunchy crust.  And then, there were the toppings - fresh, tasty and abundant.

 

 
 Two Roman delicacies in one - Pizza al taglio and Roman artichokes

 

 
Pizza topped with prosciutto, eggplant and cheese

 

 
Pizza topped with taleggio, zucchini and sesame seeds

 

Chef Bonci is extremely generous with the toppings and the olive oil.  Make sure you have plenty of napkins while eating; otherwise, your chin and hands will have a nice glow from the extra olive oil.  The pizza topped with marinated Roman artichokes was TO DIE FOR. I loved it so much it's on the menu for my world-ending meal.  Also a delicious combination was the salty prosciutto with eggplant and cheese.  For me the taleggio was too strong a flavor, and made the mild flavor of the zuccnini disappear.

 

Just west of the Cipro-Musei Vaticani Metro exit, Pizzarium is a hole in the block of buildings on the small street.  They have a few tables outside and a bar inside for you to stand and eat.  There were at least 15 various toppings in the case when I was there.  You choose what you'd like and the size.  They charge by weight. The six squares for two people, shown above, were 27 euros.  More production was going on in the back, and as new variations came out, they added them to the case.

Pizza al taglio is a treat not to be missed in Rome, and the pizza at Pizzarium is definitely worth a full lunch.  I was so stuffed, I had to alter my lavish dinner plans for the evening.  Plans for my next trip include trying other toppings and taking one of his classes.

 

Pizzarium - via della Meloria, 43 - Rome

For classes:

Tricolore in Rome offers various classes in Italian, including Gabriele Bonci's classes on pizza and bread - Here is the Tricolore Class Schedule

 

 

Related Posts:

Best Picnic Spots and Picnic Fare in Rome

Da Danilo - Delicious Dining in Rome

Pizza Lover's Odyssey in Naples

Roman Pasta Dishes and Ten Places to Eat Them in Rome

Food in Rome: Taste of Testaccio is Offal

Taste of Testaccio - Food Tour with Eating Italy in Rome

Pasta all' Amatriciana - A Roman Treat

Cacio e Pepe in a Parmesan Bowl - Inspired by Roma Sparita

Potato Gnocchi for Gnocchi Giovedi

The Dish from Rome: Coda alla Vaccinara (Braised Oxtail)

Fettuccine ai Funghi - Fettuccine with Mushrooms and Autumn in Rome

Caramel Gelato and Five Favorite Gelaterie in Rome

Rome at Night in Photos

A Taste of Sicily in Rome

Campo de' Fiori

Rome with a View - Five Favorite Spots for Photo Ops in Rome

Villa d'Este in Photos - A Day Trip from Rome

 

Comments

[Paula]

OMG!! These are most scrumptious photos I have seen ... I want to eat ALL of them forget the idea of slicing altogether; just give me the whole thing. Next birthday, Kathy, I want one of those pizzas, just exactly like that one (but bigger)!! This is going into my must-do-when-in-Rome file!

[Paula]

... and, yes, this would definitely be on MY "last meal" menu - senza alcun dubbio!

[Gary]

It is the best... but it just doesn't taste the same anywhere else does it?

[Elizabeth MInchilli]

Glad you made it to Pizzarium!

[Frank]

Ah, you've got me going with this one. We used to live close by the Campo de' fiori, so il Forno was one of our regular pit stops. Not sure if Pizzarium even existed in those days, but if it did, we never made it there. Peccato!

[Peggy]

Yum! So jealous of that beautiful pizza!

[Jozee]

Hey, if you are going to make this pizza for anyone, it better be for me! I'll buy the ingredients. How do you spell scrumptious? Well, the pizza's look scrumptious.

[Kathy]

Thanks for the comments everyone.

Jozee and Paula - Hold up, now. I am going to ATTEMPT to make the pizza, but even those who attended his class have had problems replicating it. I'm not making any promises.....and artichokes are definitely NOT in season in December.

Elizabeth - Thank you for your recommendations. I'm keeping the names of the other spots that I didn't get to during this trip for the next one....and, after your post on Perilli, have added it to the list. So much great food, so little time. The saying should go, "Per mangiare a Roma, non basta una vita."

Frank - I had an apartment in Rome for a short time, a little over a year ago. I seemed to make my way through the Campo de' Fiori to cross the Tevere almost daily. I can't tell you how many times I've made a stop at Il Forno. I think Pizzarium opened in the last few years, so maybe you had left Rome by then. I still like Il Forno, but Pizzarium is on a whole different level.

[Paula]

In response to your message about artichokes not being in season in December, I'm quite open to an "un-birthday" treat in summer ;-)