The signature pizza of the bakery. Baked in the original 1824 oven, the pizza bianca has a light, crispy exterior and tender crumb. It's dressed only with excellent olive oil and fleur de sel. The simplicity showcases the quality of the dough and technique. Multiple sources cite this as one of Rome's best white pizzas.
Tips from diners
This is the pizza to order to judge any Roman bakery. The simplicity reveals technique. Eat it warm.
The red pizza uses the same dough as the bianca, topped with simple tomato sauce and olive oil. Baked until the crust is crispy at edges and soft inside. The tomato sauce is restrained — the dough is the star. Reviewers note this as authentic Roman-style pizza that tourists and locals both seek.
Tips from diners
This is what Roman pizza bianca and pizza rossa look like when done correctly. The distinction from Neapolitan pizza is clear.
The rice ball is bound with egg and filled with a flavorful ragù of ground beef and tomato, plus melted mozzarella. Fried until golden and crispy outside. The contrast between the crispy exterior and the warm filling is essential. These are made fresh daily.
Tips from diners
These are among the best supplì in Rome. Buy two — they're small and at this price point, you'll want more.
The pizza bianca base is simple, then mortadella is placed on top. The fat from the mortadella interacts with the warm bread, creating a richer experience. This combination is traditional Roman street food. The mortadella quality is key — this bakery sources good product.
Tips from diners
Perfect for eating standing up or while walking. Pair with a drink from a nearby bar.
Available November-December, this traditional Milanese cake is made in-house. The dough is enriched with butter and eggs, studded with candied citrus and raisins. The flavor is clean — not overly dense or sweet. The bakery's panettone is mentioned as a quality choice compared to industrial versions.
Tips from diners
If you're in Rome November-January, buy one for yourself or as a gift. The quality justifies the price.
Antico Forno Roscioli dates back to 1824 as a neighborhood bakery. Marco Roscioli took over in 1972, transforming it into a gastronomic destination while preserving tradition. The iconic 1824 oven still bakes pizza bianca and pizza rossa sold by weight. Now run by Pierluigi and Giusy, the bakery produces pizza, bread, seasonal pastries (panettone, colomba), and takeaway items daily. Located in Centro Storico near Campo de' Fiori.
Located on a quiet street between Piazza Navona and Campo de' Fiori. A genuine local bakery surrounded by tourist restaurants.
Open from 7 AM. Visit early for warm pizza and the best selection. By 10 AM, popular items like supplì are often sold out.
A meal of 2-3 pizzas and a supplì costs €10-12 per person. This is affordable, quality food in the expensive historic center.
Ask the staff about the 1824 oven. The bakery's history is visible in the space and the technique. They're proud of the tradition.
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