The story
Few Roman addresses carry the dual weight of Roscioli’s pizza al taglio and its historic pasticceria. Sentieri Golosi calls it “arguably the best pizza al taglio in Rome,” praising a “stratospheric dough” and artisanal quality—though they note the filled pizza’s cabbage flavor dominates. Cosa mangiamo oggi? braved a 20-minute queue for a classic thin, crunchy, greasy red pizza that hit the spot.
On the bakery side, Giovanni Fois highlights excellent cornetti and maritozzi, though he suggests prices could be slightly lower. The Maritozzo con Panna and the Cornetto con Ricotta e Cioccolato are standouts. Whether you queue for the Pizza Rossa or grab a pastry to go, Roscioli delivers old-school Roman comfort—tourist-friendly but grounded in real technique.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 9 dish mentions say about the food
Roscioli’s carbonara, a silky, intensely savory masterpiece, emerges as the unanimous star, earning rapturous praise for its perfect emulsion and guanciale. The overall vibe is of a warm, soulful Roman institution where every dish feels like a loving, expert tribute to tradition.
“Roscioli is always Roscioli. Thin, crunchy, greasy, with the tomato all dried up. Now I'm satisfied.”
“This one looks really beautiful. Great dough. The crunch is there without a doubt. Good. There's some art here, I think. Maybe we have a winner. The dough is stratospheric. Crunchy on the bottom, soft on top. This is the crunchiest of all the doughs we've tried so far. Not much tomato, but that's fine for me. No oregano, but still good.”
“This pizza rossa is really crunchy, with a light tomato sauce on top that makes it perfect. Honest price, two fifty, fair for central Rome.”
What creators say
4 creators have covered Roscioli. Most active: Cosa mangiamo oggi?, Sentieri Golosi, JustUs
Roscioli delivers a classic thin, crunchy, greasy red pizza that satisfied Franci's craving after a 20-minute queue.
Dishes mentioned
Pizza Rossa
Roscioli is always Roscioli. Thin, crunchy, greasy, with the tomato all dried up. Now I'm satisfied.
Roscioli serves arguably the best pizza al taglio in Rome, with a stratospheric dough and artisanal quality, though the filled pizza's cabbage flavor dominates.
Dishes mentioned
Pizza Rossa
This one looks really beautiful. Great dough. The crunch is there without a doubt. Good. There's some art here, I think. Maybe we have a winner. The dough is stratospheric. Crunchy on the bottom, soft on top. This is the crunchiest of all the doughs we've tried so far. Not much tomato, but that's fine for me. No oregano, but still good.
Pizza Baciata con Pastrami e Verza
The pizza baciata is two pizzas baked one on top of the other, so you can remove the top and fill it without cutting. I like this pizza, it's very indulgent, the cabbage goes well with the pastrami. The crunchiness is less because it's double, but it's soft and works very well for a filled pizza. Good, good. I like it a lot. But the cabbage flavor covers everything else a bit.
A historic bakery in Trastevere with honest prices and incredible quality, the pizza rossa and pistachio pastry were fantastic.
Dishes mentioned
Pizza Rossa
This pizza rossa is really crunchy, with a light tomato sauce on top that makes it perfect. Honest price, two fifty, fair for central Rome.
Coda d'Aragosta con Crema al Pistacchio
The coda d'aragosta with pistachio cream has a flaky exterior like a choux pastry, and inside a superb pistachio cream. I'm not a huge fan of pistachio, but today I make an exception. It's poetry.
A historic Roman bakery and pastry chain with excellent cornetti and maritozzi, though prices could be slightly lower.
Dishes mentioned
- Maritozzo
Cornetto alla Nutella
This is one of the best cornetti I've ever eaten. It's on another level. The dough is really good.
Cornetto con Ricotta e Cioccolato
It's hard to place this one — after lunch it's difficult to judge. But now that I'm eating it, I'd say it's okay. The cornetto is on another level.
