This is the simplest pizza, available all day. The dough is brushed with olive oil and topped with coarse salt. No sauce, no cheese. It's how to taste the base quality. For 50 years, this has been La Montecarlo's benchmark pizza.
Tips from diners
Order this to understand classic Roman pizza. The dough quality and simplicity are the point.
Available when artichokes are in season (October to May). Sliced artichokes are layered on top with a light tomato passata. The vegetable is tender and slightly sweet. This is a classic Roman vegetable pizza, less heavy than meat options.
Tips from diners
When in season, this is a standout slice. The artichoke quality is noticeably better than tourist spots.
The most popular slice on any given day. Tomato is a simple passata, mozzarella is fior di latte. The ratio is balanced — the dough shows through. Served fresh all day, with new batches coming out of the oven every 20 minutes.
Tips from diners
The baseline pizza. Grab one around 2:00 PM when fresh batches are rotating and lines are shorter.
Mortadella is sliced thick and layered on the dough before baking. The fat renders during baking, enriching the slice. No sauce underneath — the mortadella and dough relationship is the focus. This is an old-school Roman choice.
Tips from diners
Ask which mortadella source is today's — La Montecarlo rotates between 2-3 producers. Some are spicier.
Prosciutto is sliced paper-thin and layered on the plain dough. Fresh arugula is added after baking while the pizza is still warm. The peppery arugula contrasts with the salty, delicate prosciutto. This combination is a classic Roman pairing.
Tips from diners
The arugula quality matters here. La Montecarlo uses fresh, peppery leaves. This is why this simple combination works.
La Montecarlo has operated continuously since 1970, serving Roman pizza al taglio to locals and visitors in the Centro Storico. The pizzeria maintains traditional methods: high hydration dough, reasonable fermentation times, and a focus on accessibility rather than experimentation. The space is modest, the atmosphere is authentic, and the pizza is representative of how Romans have eaten pizza for generations — by the slice, standing up, at affordable prices.
Located away from the Spanish Steps and Trevi Fountain crowds. Frequented by Romans, not tour groups. Authentic Centro Storico experience without the inflation.
Busiest 12:30-1:30 PM and 6:30-7:30 PM. Best time is mid-afternoon (2-4 PM) when lines disappear and fresh batches are still rotating.
Budget €8-12 per person. Expect to stand and eat at the counter or walk while eating. No seating, no table service. Cash preferred.
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