Antico Forno Roscioli serves crispy, thin-crust Roman-style pizza slices and fresh baked goods in a bustling, no-frills spot near Rome’s historic center.
"A Roman institution dating back to 1824, which offers exceptional pizza with a light and fragrant dough. Although the pizza bianca (without tomato sauce) and the pizza rossa (with tomato sauce but without cheese) are particularly popular, pizzas with mozzarella, vegetables, and high-quality salumi are also available." - The MICHELIN Guide
"Everybody and their mom might've told you to go to Roscioli while you're in Rome. Beyond being extremely difficult to get into, lately we've found the quality has slipped—maybe that's just what happens when you expand and open a restaurant in NYC. Head to its sibling bakery instead. Antico Forno Roscioli is ideal for quick slices of pizza, supplì, and panini, especially the pizza con patate stuffed with freshly-sliced porchetta, which tastes even better if you order a side of chicory greens, and pile them on top of the pork. Don't forget to pick up a bag of ciambelline, the circle-shaped cookies perfect for dipping in wine or coffee, or a slice of ricotta chocolate chip crostata to take back to your hotel." - gillian mcguire, annie replogle
"Everybody and their mom might've told you to go to Roscioli while you're in Rome. Beyond being extremely difficult to get into, lately we've found the quality has slipped—maybe that's just what happens when you expand and open a restaurant in NYC. Head to its sibling bakery instead. Antico Forno Roscioli is ideal for quick slices of pizza, supplì, and panini, especially the pizza con patate stuffed with freshly-sliced porchetta, which tastes even better if you order a side of chicory greens, and pile them on top of the pork. Don't forget to pick up a bag of ciambelline, the circle-shaped cookies perfect for dipping in wine or coffee, or a slice of ricotta chocolate chip crostata to take back to your hotel." - Annie Replogle
"The family of businesses includes the original Antico Forno Roscioli, situated in a two-hundred-year-old bakery." - Helen Rosner
"Roscioli's pizza by the slice is baked in five-foot-long slabs. Some is seasoned simply, with olive oil and salt—this masterpiece is pizza bianca, and it's what the bakery does best; others have toppings. Of the pizza with toppings, the pizza rossa, which is brushed with a bright tomato sauce, is outstanding. Order slices to eat in, then take your tray to the tables outside, where you can stand up and eat. Pizza rossa is great to take away; pizza bianca is best consumed on site, right out of the oven." - Maresa Manara, Katie Parla
