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The word pizza in Italy actually refers to a type of bread, flat and bubbly, with a nice ratio of chewy inside and crisp outside.

When thinking of “real Italian” pizza, probably will imagine Neapolitan pies, round and soft with a charred, bubbly crust. Romans, however, eat just as much pizza as their neighbors from the South, but in two completely different styles.

This is called “pizza al taglio”, which means “by the slice.” “Teglia” a square pie cooked on a sheet tray cut square/oblong according to how much the customer wants, and then sold by weight. In Rome, where it’s rare to walk even five minutes without seeing a pizzeria, the slice is taken on the run “al taglio”. No doubt, it is the best in a city truly obsessed.