The story
Nestled in Rome’s Appio Claudio, Pop Pizzeria Popolare has quickly become a neighborhood standout for pizza a taglio. Creator Giuliacrossbow, who discovered the spot in her childhood area, calls the fried items “excellent” and the pizzas “top-notch,” singling out the onion slice and the chicken salad stuffed pizza. Franchino Er Criminale describes the pizza as “old school, crunchy, and well-made,” awarding it a solid 9-.
The kitchen balances high-quality ingredients with fair pricing. Both creators agree the supplì is a must: Giuliacrossbow specifically cites the Supplì Classico and Crocchetta di Patate as successes, while Franchino calls the supplì “amazing.” Not everything hits; Giuliacrossbow advises skipping the amatriciana pizza. For authentic, affordable Roman pizza a taglio, this welcoming spot is well worth the visit.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 22 dish mentions say about the food
“The breading is hard and crunchy, well-made, but the frying is soft — you can see it's soft. The potato is real, you can taste the pepper. It's good, but compared to the supplì, I'd take the supplì any day. I'd give it a 7.5.”
“This potato croquette is beautiful, golden, and drier than the other fried items. I can already see pepper on it. It's delicious. There are bigger chunks of potato inside, so depending on the bite you get a bigger piece or a more mashed part. The breading is perfect — not too thick, just crunchy. For me, this is the perfection of frying: crunchy, not old-school thin but also not that hard thick breading you see everywhere now.”
What creators say
2 creators have covered Pop Pizzeria Popolare. Most active: Franchino Er Criminale, Giuliacrossbow
Pop Pizzeria Popolare is a great new spot in Appio Claudio. The pizza is old school, crunchy, and well-made. The fried items are good but the supplì is amazing. Overall a solid 9-.
Dishes mentioned
Supplì Classico
This supplì is really good. The breading is crunchy, but the inside is so soft it collapses. The sauce is well-cooked, gives it color, and the basil gives it the right push. I'd only review the frying temperature — the oil might not have been hot enough, because it releases a bit of oil. But the flavor brings me back to when I was a kid. This is how supplì used to be. I'd give it an 8.
Crocchetta di Patate
The breading is hard and crunchy, well-made, but the frying is soft — you can see it's soft. The potato is real, you can taste the pepper. It's good, but compared to the supplì, I'd take the supplì any day. I'd give it a 7.5.
Supplì Classico
This supplì is really good. The breading is crunchy, but the inside is so soft it collapses. The sauce is well-cooked, gives it color, and the basil gives it the right push. I'd only review the frying temperature — the oil might not have been hot enough, because it releases a bit of oil. But the flavor brings me back to when I was a kid. This is how supplì used to be. I'd give it an 8.
Pizza con Cipolla e Crema di Carote
The cooking is perfect. The carrot is not something you see often on toppings. The onion is well-cooked, not too fibrous, so you can chew it easily. They use the inner part, not the outer part which stays fibrous. I'd like a bit more carrot cream, but the pairing of onion and carrot is good. The dough is good — old school style, crunchy, melts in your mouth. Not a contemporary pizza, but well-cooked, dry, well-seasoned. So far we're in the disco.
Pizza Marinara con Battuto Romano
This is my pizza. There's a garlic clove in it. I thought the garlic would be more aggressive, but it's mild, elegant, almost gourmet. The dough is good. But on an old school pizza like this, in this area, I'd expect a more aggressive, more popular battuto. This one is almost elegant, like from a restaurant. I'd compare it to Pantera's, which is more aggressive. I'd prefer it more aggressive. It's good, but it feels strange for the context.
A new pizza al taglio spot in the Appio Claudio neighborhood that I'm really happy about — the fried items are excellent, most of the pizzas are top-notch (especially the onion one and the chicken salad stuffed pizza), and the prices are fair for the area; just avoid the amatriciana pizza.
Dishes mentioned
Supplì
This supplì is the classic you hope to find when you come to Rome. The breading is substantial but not too thick, the inside is juicy and full of flavour. The tomato sauce is perfectly balanced, not acidic at all, and you really taste the basil. The fior di latte inside is nice and stringy. My only tiny critique is that the rice is cooked just a bit beyond my ideal — I like it when the rice still has a little crunch inside. But overall, it's excellent.
Crocchetta di Patate
This potato croquette is beautiful, golden, and drier than the other fried items. I can already see pepper on it. It's delicious. There are bigger chunks of potato inside, so depending on the bite you get a bigger piece or a more mashed part. The breading is perfect — not too thick, just crunchy. For me, this is the perfection of frying: crunchy, not old-school thin but also not that hard thick breading you see everywhere now.
Fritto Pop (Broccolo e Salsiccia)
This is a damn scrigno — I didn't expect it to be like this. It's like a cream, almost a risotto. The broccoli and sausage filling is amazing, a real hit. But the breading is too oily. Look at my finger — too much oil. I think the frying itself got away from them a bit. If they could balance the oil like the other fried items, this would be the GOAT of fried foods. The broccoli isn't spicy, the sausage is very flavourful.
Pizza Ripiena di Mortadella
This is the triumph of simplicity. The mortadella is honest — not too much, not too little. The dough is tenacious, not the kind that melts in your mouth, but not rubbery either. It maintains perfect crunchiness on top, and the semolina on the base gives that extra touch — I love it. This is like your grandmother calling you for Sunday lunch: a certainty, simple and good.
Pizza Marinara
This is exactly how a marinara pizza should be. They don't use chilli — the chopped mix is made in-house with oil and an emulsion of garlic, so you don't get garlic chunks that anaesthetise your whole mouth. There's a nice oiliness on top. It's very balanced, the garlic stays in your mouth but you don't bite into a piece. There's an abundance of tomato, but you can still see the bare pizza underneath. And look how well the tomato is cooked.
