My F&W
quick save (...)

Il Forno Roscioli

21 Via dei Giubbonari
Rome , Italy
39 06 687-5287

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.

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.