The city known for pizza al taglio, a rectangular pizza sold by weight, is Rome.
Pizza al taglio means “pizza by the cut” in Italian. It is baked in large rectangular trays, then cut into square or rectangular pieces according to a customer’s request. Instead of paying for a fixed slice, customers typically pay by weight, with the price displayed per kilogram or per 100 grams.
The style developed in Rome and became a familiar part of Roman everyday food culture. It is commonly sold in casual pizzerias, bakeries, and takeaway shops, where customers can choose among many toppings and specify the size of their portion. The rectangular shape makes it easy for the seller to cut flexible portions and for customers to sample different varieties.
Pizza al taglio is not the same as Naples-style pizza, which is usually a round, individually baked pie served whole. It is also related to pizza al trancio, another Italian term for pizza sold by the slice. Although the Roman style is now found throughout Italy and abroad, Rome remains its traditional home.