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34 Via dei Chiavari, Rome, 00186, Italy

Induge in the chewy pizza bianca at Antico Forno Roscioli, by the Campo de Fiori? “Una droga” is how one customer praises this pizza. Using a natural yeast starter for his three-foot-long oblongs, master baker Pierluigi Roscioli also favors cool, long fermentation and a rest under an olive-oil glaze—to develop that upper-crust toastiness. The super-thin rossa shimmers with a red pomodoro sheen; pizza with basil and mozzarella clumps makes an ornamental herbal patch. But bianca is best.

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Antico Forno Marco Roscioli

Induge in the chewy pizza bianca at Antico Forno Roscioli, by the Campo de Fiori? “Una droga” is how one customer praises this pizza. Using a natural yeast starter for his three-foot-long oblongs, master baker Pierluigi Roscioli also favors cool, long fermentation and a rest under an olive-oil glaze—to develop that upper-crust toastiness. The super-thin rossa shimmers with a red pomodoro sheen; pizza with basil and mozzarella clumps makes an ornamental herbal patch. But bianca is best.