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A b Buckley, Jonathan; Ellingham, Mark (2009).
4 It has started to catch on in many other countries with differences in the styles of crusts, and toppings, suiting their own cultures.
3, this type of pizza was invented.
A Little Taste aly.Other typical toppings include artichokes, asparagus, eggplant, ground meat and onions, potatoes, prosciutto, salami, sausage, ground truffles, zucchini, olive oil sun-dried tomatoes, rocket, gorgonzola, anchovies, and black olives.A b c d e f Braimbridge; (et.Retrieved February 1, 2017.The concept is similar to fast food.Citation needed, the rectangular pizza shape 4 makes it easier to cut and divide the pizza to the buyer's desire, which is often distinguished by weight.4, many variations and styles of pizza al taglio exist, and the dish is available in other areas of the world in addition to Italy.Food Culture In Italy.Varieties edit, the simplest varieties include pizza Margherita (tomato sauce and cheese pizza bianca (olive oil, rosemary and garlic 4 and pizza rossa (tomato sauce only).Random House Digital, Inc.By region edit Pizza al taglio was invented in Rome, Italy.4, in today's establishments, electric ovens are also often used.
Rather, the taste of the product and convenience of the process may be a priority.
The dish is often eaten as a takeaway dish that is eaten outside of restaurants where it is served, 3 such as in a piazza.
See also edit References edit Garwood, Duncan; Hole, Abigail (2008).
Lonely Planet Rome: City Guide.Pizza al taglio or pizza al trancio italian for pizza by the slice literally "by the cut 1 is a variety of pizza baked in large rectangular trays, 2 and generally sold in rectangular or square slices by weight, with prices marked per kilogram.The main emphasis may not be upon the visual aspect of the pizza.Rome, Italy, and is common throughout Italy.4 It's a popular casual food in Italy, 6 Argentina and Malta, where for many years it has been a common way pizze al taglio gusti for people to grab a quick snack or meal.