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Pizza al taglio, Rome’s practically trademarked pizza by the slice and weight, is a god-given right in the Eternal City, and we don’t take it lightly. To make excellent pizza, everything counts- dough, prima materia ingredients, oven and most importantly, the people behind the counter.
“With a slice of pizza, you get a slice of life.”
I make it my mission to find the perfect slice and thanks to Rachel Roddy, I met Paola Manco and Andrea Salabè, owners and pizza makers at Box 22 in the Testaccio Market whose definitely have the most delicious, unique and unforgettable pizza al taglio. 100 hours of rise time and a lot of love goes into Casa Manco and it’s more than just a slice of margherita or rossa. Find out what makes the perfect bite of pizza al taglio.
In This Episode
(01:07): Introducing pizza duo Paula Manco and Andrea Salabè
(02:12): Secret to the Perfect Bite of Pizza
(05:34): Casa Manco – what’s it’s all about?
(15:16): Box 22 and the Testaccio Market
(23:14): More Casa Manco
