"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
Maurizio Camagna