The story
Tucked away on Via di Sant’Eligio, this pizzeria operates firmly in the *pizza a taglio* tradition, serving rectangular slices that showcase a distinctive Roman style. Food creator xMurry calls it one of his favorite pizzerias in the city, praising the dough’s “incredibly crumbly and crunchy” texture, which he credits to the addition of rice flour. This is a true local spot, beloved for its focused approach.
The concise menu highlights three noteworthy toppings: classic *Pizza con Patate*, a rich *Pizza con Crema Tartufata e Funghi Porcini*, and a bright *Pizza con Salsa Tonnata e Pomodorini*—each earning a thumbs-up from xMurry. Neighborhood-fueled pizza craftsmanship at its most refined, this is a place that lets the quality of the slice do the talking.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
The pizza con patate earns unanimous praise as the standout dish, with reviewers celebrating its rustic, soulful simplicity. The overall vibe is one of warm, unpretentious excellence that feels like a hidden neighborhood gem.
“This potato pizza is really good. The dough is very crumbly and crunchy because they add rice flour inside. They don't fully cook it here, they finish it in the oven at 1000 degrees, so it stays soft and becomes crunchy on the second pass. I didn't know that, it's cool.”
What creators say
1 creator has covered Eligio. Most active: xMurry
Eligio is one of my favorite pizzerias in Rome. The dough is incredibly crumbly and crunchy, thanks to rice flour in the mix. A true local spot.
Dishes mentioned
Pizza con Patate
This potato pizza is really good. The dough is very crumbly and crunchy because they add rice flour inside. They don't fully cook it here, they finish it in the oven at 1000 degrees, so it stays soft and becomes crunchy on the second pass. I didn't know that, it's cool.
Pizza con Crema Tartufata e Funghi Porcini
This one has truffle cream and porcini mushrooms. I think the mushrooms are frozen, since it's not the season, but they're still incredible. The dough is what makes everything work.
Pizza con Salsa Tonnata e Pomodorini
This one with tuna sauce and cherry tomatoes is also good, it's more challenging than the others, but as Ruben says, the dough is incredible.
