Il Forno Roscioli
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.
Congratulations to Mei Lin, winner of Top Chef Season 12.