These supplì are made fresh daily. The rice is bound with egg and filled with a slow-cooked ragù, mozzarella, and peas. The exterior is golden and crispy. One supplì paired with a pizza slice makes a complete Roman lunch.
Tips from diners
Sbanco's supplì are underpriced relative to nearby options. Buy 2-3 with a pizza slice for a filling lunch under €12.
The dough is the star here. No sauce or toppings — just salt and high-quality olive oil drizzled on top. The 72-hour fermentation creates alternating crispy and airy layers. This simple pizza is how to judge a pizzeria's commitment to dough quality. Multiple reviews note the crust as the reason to visit.
Tips from diners
Order one of these first to taste the foundation. The fermentation quality separates good pizza places from great ones.
Available May through August. Zucchini is sliced paper-thin and layered on the dough. Ricotta is dolloped after baking. Fresh lemon zest is added last. The lightness of this slice makes it a favorite among regular diners looking for something less heavy than meat pizzas.
Tips from diners
Only available during zucchini season. This slice tastes completely different from the rest of the menu — the vegetable's sweetness is the focus.
Simple but precise execution. San Marzano tomatoes are imported directly. Fior di latte mozzarella is added after the pizza leaves the oven to prevent browning. The ratio of toppings to dough is balanced — this isn't a heavy slice. Reviewers emphasize the light, digestible quality.
Tips from diners
The perfect lunch pizza. Not too heavy, packed with flavor. Buy two slices and a supplì for a complete meal under €10.
Mortadella is sourced from Bologna, not a Roman version. Pistachio paste is homemade in small batches. The combination is inspired by modern Roman pizza creativity. The mortadella fat renders slightly in the oven. Pistachio remains subtle — not a dessert flavor.
Tips from diners
Ask the staff which mortadella is in stock today. They rotate between producers. Some are spicier, others more delicate.
Sbanco is run by a former collaborator of Gabriele Bonci who brought the master's commitment to long fermentation and ingredient quality to Monteverde, a less-touristy neighborhood on Rome's west side. The dough ferments 48-72 hours using organic flour, resulting in superior digestibility and complex flavor. The kitchen experiments with seasonal toppings and respects the craft of the crust while remaining accessible in price and atmosphere.
Located in a residential neighborhood away from tourist areas. This is where Roman families actually eat lunch. Peak times are 12:30-1:30 PM on weekdays.
Sbanco only serves lunch and early afternoon. No dinner service. Plan your visit between 11:30 AM and 4:00 PM.
Cash preferred, cards accepted. Budget €8-15 per person. No cover charge. Come here for quick lunch, not a long meal.
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