Katie Parla

"5 Ways to Eat Chestnuts in Rome: Castagnaccio at Antico Forno Roscioli - Roscioli’s earthy, savory castagnaccio is sliced and served in the fall and winter from flat slabs baked in iron pans."

Frommer's

"Exceptional Roman-style pizza bianca."

Anya Von Bremzen

"The super-thin rossa shimmers with a red pomodoro sheen; pizza with basil and mozzarella clumps makes an ornamental herbal patch. But bianca is best."

Katie Parla

"The recipe is simple, combining organic flour, water, salt, yeast and sugar, and the Rosciolis have mastered it, producing a classic snack that is soft and chewy on the inside, crispy on the bottom and lightly toasted on the top. Order it from the counter on the right as you walk in, but don't wait to eat it – it is best when it's fresh."

Elizabeth Minchilli

"Yes, fantastic bread, but also amazing pizza by the slice."

Niamh Shields

"Head to Antico Forno Roscioli for their pizza bianca which they are deservedly famous for."

Natalie Aldern Kennedy

"Everyone, locals and visitors alike, comes here for the pizza bianca."

Maria Pasquale

"For the best pizza bianca, visit: Roscioli Bakery (Centro / Campo)."

Sara Rosso

"See that crispy, golden, crunchy oily surface sprinkled with salt? You’re going to pray to it in your sleep. I can’t wait for the next time I get to eat pizza bianca!"

Bija Knowles

"Pizza-al-taglio (pizza sold by the square) is also a great way to get a quick snack or a cheap lunch if you're on the go. Il Forno Roscioli near Campo de' Fiori is legendary."