Naples may have invented margherita pizza but Romans have perfected their own styles of pie. Walking the Eternal City, you'll spot signs for forni — bakeries that serve up yeasty yumminess hot from the oven. In them, you'll find two unusual types of pizza — pizza al taglio and pizza bianca.
In Italian, “al taglio” means by the slice. True to form, “pizza al taglio” is served in rectangular slices. This crusty cousin to focaccia can include creative toppings like potato and rosemary or zucchini blossoms. “Pizza bianca,” on the other hand, is flatbread at its most satisfyingly simple — fired dough topped with a sheen of extra virgin olive oil.
During your walk through Rome, you'll also spot your share of pizzerias. If the owners are Roman, you'll be treated to a crispy, cracker-like pie here. Roman-style pizza is baked until charred on the edges — oozing with fresh mozzarella on top. Because Roman-style pies are thinner than their Neapolitan cousins, it's best to pick just one or two lighter toppings — things like mushroom and cooked ham.
We want your clients to savor their stay in Italy – relishing each and every moment. In that spirit, we're sharing our 100% local-approved pizza guide to Rome: