Why Rome Eats Pizza by the Slice

In Rome, pizza al taglio is built for appetite rather than ceremony. Long trays come from the oven with crisp bases and airy centres, ready to be cut into exactly the slice you want.

The secret is a patient, highly hydrated dough. A long fermentation gives it flavour and lightness; the tray bake gives every piece enough structure to hold generous toppings.

At Pizzicotto, the trays keep coming from morning until late. Choose one slice, mix a few flavours, and eat them while the base still crackles.