Pizza bianca is pizza at its simplest.<\/h3>\r\n\r\n\r\n\r\n

There’s no bright red tomato sauce, no cheese, and no fancy toppings. Pizza bianca<\/em> (which translates to “white pizza”) is as simple as it gets: fresh-baked focaccia topped with nothing more than olive oil, salt, and sesame seeds or rosemary if you’re feeling adventurous. <\/p>\r\n\r\n\r\n\r\n

But don’t let the simplicity of this Italian staple fool you. Try this pizza bianca<\/em> recipe and you’ll see why Romans can’t get enough. <\/p>\r\n\r\n\r\n

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Photo Credit: Fred Benenson<\/a>, Text Overlay: Devour Rome Food Tours<\/a><\/em><\/p>\r\n\r\n\r\n\r\n

The many faces of Roman pizza<\/h2>\r\n\r\n\r\n\r\n

Though usually associated more with Naples, pizza is also a local favorite in Rome. But the way we enjoy it here may be different than you’re expecting.<\/p>\r\n\r\n\r\n\r\n

Roman pizza<\/a> is most commonly enjoyed as pizza al taglio<\/em>, or pizza by the slice. But forget about the triangular slices you can grab on the go in cities like New York\u2014here in Rome, we’re talking thick, rectangular slabs that are cut according to how much you want, and paid for by weight. <\/p>\r\n\r\n\r\n\r\n

This pizza bianca<\/em> recipe is an example of pizza al taglio<\/em>, but this on-the-go option isn’t the only way to eat pizza in Rome. On weekend evenings, pizzerias throughout the city fill up with locals enjoying pizza tonda<\/em>\u2014a round, whole pie eaten by one person with a fork and knife. <\/p>\r\n\r\n\r\n\r\n