Pizza al taglio
|Alternative names||Pizza al trancio|
|Place of origin||Rome, Italy|
|Main ingredients||Pizza dough, sauce, cheese, toppings|
|Part of a series on|
Pizza al taglio or pizza al trancio (Italian for pizza by the slice — literally "by the cut") is a variety of pizza baked in large rectangular trays, and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams. This type of pizza was invented in Rome, Italy, and is common throughout Italy. Many variations and styles of pizza al taglio exist, and the dish is available in other areas of the world in addition to Italy.
In the most traditional Italian pizza al taglio shops, such as pizzerie (singular pizzeria) and bakeries, the pizza is often cooked in a wood-fired oven. In today's establishments, electric ovens are also often used. The rectangular pizza shape makes it easier to cut and divide the pizza to the buyer's desire, which is often distinguished by weight. The dish is often eaten as a casual, takeaway dish that is eaten outside of restaurants where it is served, such as in a piazza.
The simplest varieties include pizza Margherita (tomato sauce, cheese, and basil), pizza bianca (olive oil, rosemary and garlic), and pizza rossa (tomato sauce only). Other typical toppings include artichokes, asparagus, eggplant, ground meat and onions, potatoes, prosciutto, salami, sausage, ground truffles, zucchini, olive oil sun-dried tomatoes, arugula, gorgonzola, anchovies, and black olives.
Outside of Italy
This style of pizza popular casual food in Argentina and Malta, where for many years it has been a common way for people to grab a quick snack or meal. Pizza al taglio shops are also appearing in the United States. In each country, the style of crusts and toppings may be adapted to suit their own cultures.
- Garwood, Duncan; Hole, Abigail (2008). Lonely Planet Rome: City Guide. Lonely Planet. p. 185. ISBN 1741046599. Retrieved February 1, 2017.
- Giudice, Teresa; MacLean, Heather (2011). Fabulicious! Teresa's Italian Family Cookbook. Running Press. p. 148. ISBN 0762442395. Retrieved February 1, 2017.
- Buckley, Jonathan; Ellingham, Mark (2009). The Rough Guide to Tuscany & Umbria. Penguin. p. 36. ISBN 1405385294. Retrieved February 1, 2017.
- Braimbridge; (et al.), Sophie (2003). A Little Taste Of...Italy. Murdoch Books. p. 16. ISBN 086411947X. Retrieved February 1, 2017.
- Parasecoli, Fabio (2004). Food Culture In Italy. Greenwood Publishing Group. p. 151. ISBN 0313327262. Retrieved February 1, 2017.