Roman pizza — pizza al taglio

Why is pizza such a universally adored food? Pizza is regarded by pizza aficionados all around the world as the ideal cuisine because of its warm, yeasty crust topped with basic toppings. Pizza is even meant to be eaten with one's hands. The Neapolitan Pizzaiuolo method, which involves making the dough, tossing the crust, and baking the pizza in a wood-fired oven, is zealously guarded by Italians. According to UNESCO, the procedure even received the coveted UNESCO title in 2017 for its contribution to Italy's intangible cultural heritage.

Pizza al taglio, or Roman pizza, is said to set itself apart from its more well-known cousin by being prepared on a rectangular sheet pan and having a distinctive, slightly thicker crust. Roman pizza is distinctive for a number of reasons, one of which is that it requires more baking time. Toppings that are appropriate for the season include a combination of local cheeses, tomatoes, and basil with a drizzle of olive oil, fiori di zucca and mozzarella, prosciutto and figs, potato and guanciale with Pecorino Romano cheese, artichokes, and cheese, or mushrooms and sausage. It is offered by the slice or kilo and is served in a waxed paper sleeve in pizzerias and bakeries all across Rome.