The story
Forno Roscioli is a Roman institution where everyday quality meets deep tradition. Giovanni Fois praises the Maritozzo con Panna and Cornetti for their value, while the Torta Ricotta e Cioccolato and Pizza Bianca round out a pastry lineup that feels both classic and indulgent. Chef Max Mariola calls it a “sacred place for Roman red pizza lovers,” singling out the Pizza Rossa Romana as made with genuine love and tradition.
Savory offerings hold equal weight. The Frama Twins report that the amatriciana is particularly good, thanks to crispy guanciale, and Giuliacrossbow notes that the pizza rossa, bianca, and cornetti are all fresh, light, and oily in the best way. From flaky pastries to hearty pasta, Forno Roscioli remains a reliable, high-quality staple in Rome.
Synthesised by AI from every creator’s review. First reviewed 2023.
What diners say
Synthesized from 35 Google reviews · tap an aspect for the detail
Forno Roscioli is a beloved Roman institution celebrated for its crispy, flavorful pizza al taglio, especially the classic pizza rossa, and an array of pastries and baked goods. Diners consistently praise the quality of ingredients and the authentic Roman experience, though some note that prices are on the higher side for the portion size. Service is generally described as friendly and professional, but a few visitors have encountered less welcoming interactions during busy times.
Pizza Quality
The pizza al taglio, particularly the pizza rossa and margherita, receives high praise for its crispiness, lightness, and balanced flavors. Many reviewers highlight the pesto pizza and the pizza with anchovies and zucchini as standout options, noting the quality of ingredients and the perfect texture.
Pastries and Baked Goods
The bakery offers a delightful selection of pastries, including maritozzi and cannoli, which are frequently described as delicious and of high quality. The pastries are noted for their freshness and authentic Roman taste, making them a must-try for visitors.
Value for Money
While many diners find the food reasonably priced for the quality and location, a recurring observation is that the pizza can be expensive compared to other pizza-by-the-slice options. Some feel the portions are modest for the cost, though the flavors justify the premium for most.
Service
The staff is generally described as friendly, professional, and patient, with many reviewers appreciating the warm welcome and helpfulness. A few visitors have encountered less courteous interactions, particularly during peak hours, but these instances are not the norm.
Atmosphere and Location
The venue is described as a charming, unpretentious spot on a quaint street, with a rustic old-world feel that evokes a traditional Roman bakery. While seating is limited, many enjoy the grab-and-go concept and find nearby spots to enjoy their food.
Popularity and Wait Time
Due to its popularity, there is often a line, but most reviewers agree that the wait is worthwhile. The efficient service helps manage the crowd, and the high turnover means the food is fresh and hot.
Most-loved dishes
AI summary of what 13 dish mentions say about the food
Reviewers rave about the pizza rossa romana, a simple yet masterful Roman staple. The overall vibe is one of unpretentious, rustic perfection.
“This is a sacred place for Roman red pizza lovers. Pierluigi shows us how it's made: 2 kg of medium-strength flour, 1.2 liters of water, about 5 grams of good salt, and oil. After an 8-hour nap, the dough becomes soft and beautiful. Then we roll it out, add tomato and good oil, and the oven does the rest. Look at this — he still makes it like this, with all that tomato on top. So good!”
What creators say
4 creators have covered Forno Roscioli. Most active: Chef Max Mariola, Giuliacrossbow, Giovanni Fois
A sacred place for Roman red pizza lovers, where Pierluigi makes the pizza rossa with love and tradition.
Dishes mentioned
- Pizza Rossa
Antico Forno Roscioli is an institution in Rome, always consistent with excellent pizza rossa and marinara, plus a great selection of bakery and deli products.
Dishes mentioned
Pizza Rossa
It's incredible how after years, the pizza from Forno Roscioli is always the same — exactly the same. It never changes in taste. The quality is always the same. The tomato is dry but not too much, maybe you hit a bump. But pleasant to bite. The fundamental thing for a good pizza rossa is that the tomato isn't acidic. It's always a guarantee, very very good. An institution.
Pizza Marinara
I was worried this might be too spicy for my taste. It is a bit spicy. But it's good. They use dried chili pepper, it's quite spicy, but they dosed the garlic well too. I like that you really taste the oil in Roscioli's pizza, but it's not an unpleasant oil taste.
Pizza con Patate e Porchetta
Oh, there's porchetta. Potato crust and porchetta. The porchetta rind. Thank you so much to whoever served me — a tall, funny, bald man. You knew where to hit for my damn weaknesses.
Forno Roscioli is a chain in Rome offering excellent pastries and baked goods, with the maritozzi and cornetti being particularly praised for their quality and value.
Dishes mentioned
- Maritozzo
Cornetto alla Nutella
The Nutella croissant is described as very good, with a good dough. It costs €1.20.
Cornetto con Visciole
The croissant with sour cherries is described as very good, with a good dough. It costs €1.20.
Pizza Bianca
The white pizza is given as a complimentary item, described as good.
Pizza con Insalata di Pollo
The pizza with chicken salad is described as good, fresh, with noticeable chicken, and pleasant. It costs €8 total for the pizza and other items.
Antico Forno Roscioli serves classic Roman pasta dishes like carbonara and amatriciana; the amatriciana is particularly good with crispy guanciale.
Dishes mentioned
Carbonara
I ordered the carbonara. The pasta is deep and has a nice decoration on top. I think they use both yolk and white because the sauce is a bit lumpy. I believe carbonara should be made only with yolk, but I don't dislike it this way either. There's a good amount of pepper, you can really taste it. It's not bad, but I prefer the amatriciana.
Amatriciana
The amatriciana is very flavorful. The pasta and the classic sauce are good, the guanciale is nice and crispy, especially the pieces on top that I think they cook separately. The sauce softens it a bit. You can really taste the cheese. There's a lot of guanciale, even if you don't see it at first. I like this one more than the carbonara.
