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21 Via dei Giubbonari, Rome, 00186, Italy

Pierluigi Roscioli bakes the greatest pizza bianca in Rome at his traditional family bakery. Leavened with a 20-year-old yeast starter and baked in an 1824 oven, the slim slabs of untopped pizza dough have a springy crumb and a bubbly top that's moistened with olive oil and speckled with grains of coarse salt. Just as famous are the apple-packed torta de mele and rustic pane di Lariano studded with raisins and walnuts. The men at the counter will construct a perfect panino for you if you buy some pizza bianca and a few milky-pink slices of their handcrafted mortadella from Pasquini, Bologna's greatest producer. Eat your panino while strolling the nearby Campo de' Fiori market.

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Il Forno Roscioli

Pierluigi Roscioli bakes the greatest pizza bianca in Rome at his traditional family bakery. Leavened with a 20-year-old yeast starter and baked in an 1824 oven, the slim slabs of untopped pizza dough have a springy crumb and a bubbly top that's moistened with olive oil and speckled with grains of coarse salt. Just as famous are the apple-packed torta de mele and rustic pane di Lariano studded with raisins and walnuts. The men at the counter will construct a perfect panino for you if you buy some pizza bianca and a few milky-pink slices of their handcrafted mortadella from Pasquini, Bologna's greatest producer. Eat your panino while strolling the nearby Campo de' Fiori market.