Agrodolce

"A sliced pizza slowly leavened and always seasoned with quality ingredients, starting with the classic varieties to some less common, but still well thought out."

Prontopia

"Across from the Café Sant’Eustachio, is our favorite spot for pizza by the slice in Rome, Pizzeria Zaza, where you can get fresh unique pizza slices, such as fried zucchini flower, for only a few euros."

Alison Z.

"Zaza is right near the Pantheon and has tables! Sounds like a ridiculous selling point, but most pizza al taglio spots are standing room only. It’s also right across from the famous coffee bar Sant’Eustachio Il Caffe. My favorite place for pizza al taglio (so far)."

Andrea De Palma

"In the center of the center of Rome, a small miracle: a little hole in a wall with a counter and oven in Piazza Sant'Eustachio where Romans' tourists queue for a non-touristy pizza, much more than pleasant, well made and flavorful without being salty."

Silvia Artaza

"The best pizzas al taglio in Rome: Pizza Zazà - Its pizza dough is fermented for 72 hours and they work with fresh, organic ingredients with no animal fat. We tried the spinach one with fresh mozzarella and the salmon one. We had seconds with the mushroom one. Very good."

Street Food 42

"On a state-of-the-art dough, with stone-ground flour, all the available versions denote great passion and are really well made, think white stuffed with porchetta."

Giacomo A. Dente

"In the heart of the historic center, a pizza that is really worth a stop. The quality of the dough (at least 60 hours of leavening) gives support to happy excursions ranging from white with porchetta to refined zucchini, smoked provola, and shrimp."