Pizza al Taglio & Suppli Tasting Tour
- Duration
- 2 hours
- Category
- Pizza
- Cancellation
- Free, up to 24 hours before
- Price
- From €30 / adult
Aperitivo Evening Experience
Best Gelaterias of Rome Tour
Cacio e Pepe & Carbonara Tasting Walk
Gelato & Espresso CrawlAbout this experience
What to expect
Pizza al taglio and supplì are Rome's great street snacks, eaten standing up, on the go or hunched over a paper tray. They are cheap fuel for Romans and a delight for visitors. This page explains what each one is, what makes a good example, and how to eat them the way locals do.
What pizza al taglio is
Al taglio means by the cut. The pizza is baked in a large rectangular tray, then sliced into pieces with scissors or a knife. The base is thick and airy, with a crisp underside, quite different from the thin, round pizza served on a plate. Because it is sold by weight, you ask for a piece as big as you like and the seller cuts and weighs it.
The dough is typically left to rise slowly, sometimes for a long time, which gives it a light, bubbly crumb. A good slice is crunchy on the bottom, soft inside and full of flavour from the fermentation itself.
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Toppings and classics
- Pizza bianca: plain dough with olive oil and salt, no tomato. Often eaten by itself or split and filled with mortadella.
- Pizza rossa: dough with a thin layer of tomato sauce and little else.
- Margherita and variations: tomato, mozzarella and basil, sometimes with seasonal vegetables.
- Potato pizza: thin potato slices with rosemary, a popular Roman choice.
What supplì is
Supplì are oval balls of rice, cooked in tomato sauce, shaped around a piece of mozzarella, rolled in breadcrumbs and deep-fried. When you bite one and pull it apart, the melted cheese stretches into a string, which is why a supplì is often called supplì al telefono, a reference to a telephone cord. Fillings and sauces vary slightly from place to place, with some adding meat ragù.
Supplì are usually found at friggitorie, fry shops that also sell fried salt cod, courgette flowers and other snacks. They are a Roman institution, associated with eating something fast and satisfying.
What separates good from average
For pizza al taglio, look for a base with an even rise, a crisp underside and a topping that is not swimming in grease. Pizzerias with a quick turnover keep the slices fresh. For supplì, the crust should be golden and crunchy, not dark or oily, and the rice should be flavourful and soft inside. Both are at their peak warm, soon after they leave the oven or the fryer.
How to eat them
Pizza al taglio is also a sensible snack for anyone who wants lunch without sitting down. Many Romans stop for a slice mid-morning or in the early afternoon, and a piece of pizza bianca is a classic quick bite for children coming home from school.
Take your time deciding, but be ready to say your piece when it is your turn. Eating while standing, or on a nearby step or bench, is perfectly normal. Supplì can be hot inside, so wait a moment before the first bite. Napkins are your friend.
Where to wander afterwards
Rome's historic neighbourhoods are easy to explore on foot. Between snacks, you can see the Pantheon, Campo de' Fiori and Piazza Navona, all within walking distance of each other. Comfortable shoes and a bottle of water are worth carrying, especially in summer.
Both snacks contain gluten and dairy, and some toppings include pork or fish. If you have an allergy or dietary requirement, tell the organiser when you book anything food-related.
Useful information
- Tell the organiser about allergies and dietary needs when you book. Pizza and supplì contain gluten and dairy.
- Wear comfortable shoes for walking between snack stops.
- Let supplì cool slightly before biting, as the cheese stays very hot.
- Carry water in summer, since fried and salty food can leave you thirsty.
Know before you go
- Pizza al taglio is usually sold by weight, so you can ask for a smaller or larger piece.
- Eating while standing or walking is perfectly normal in Rome.
Frequently asked questions
▸What does al taglio mean?
It means by the cut, referring to pizza baked in a large tray and sliced to order.
▸What is pizza bianca?
A flatbread of pizza dough with olive oil and salt but no tomato, often eaten plain or filled.
▸Why is supplì called al telefono?
When you bite in, the melted mozzarella stretches into a string like an old telephone cord.
▸What is a friggitoria?
A fry shop that sells fried specialities such as supplì, salt cod and courgette flowers.
▸What is supplì made of?
Rice cooked in tomato sauce, shaped around mozzarella, coated in breadcrumbs and deep-fried.
▸How is Roman pizza al taglio different from Neapolitan pizza?
It is baked in trays, has a thicker, crisper base and is sold in slices, whereas Neapolitan pizza is round, soft and eaten whole.
▸Can I eat supplì vegetarian?
The classic is meatless, but some versions contain meat ragù, so it is worth asking.
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