The story
Margherì is quietly redefining Roman pizza al taglio in the heart of Torino. Franchino Er Criminale calls it “the best pizza in Turin and Milan” for him, and he’s especially partial to the Pizza con Pomodorini Acciughe e Pesto Romano. The bakery-style slices deliver a perfect crunch and deep flavor, earning this spot its hidden-gem status—and it’s not pushed by food bloggers.
Giuliacrossbow also dropped in, sampling a quartet of slices: the Amatriciana, the clever ‘Infanzia’ (prosciutto cotto and mozzarella ripiena), the tangy Zola e Cipolle, and the benchmark Margherita. Each showcases the kitchen’s confident Roman hand without pretense. At just one euro sign for this quality, Margherì is a compelling stop for anyone who believes the best pizza doesn’t have to sit down.
Synthesised by AI from every creator’s review. First reviewed 2023.
What diners say
Synthesized from 23 Google reviews · tap an aspect for the detail
Margherì Pizza wins strong praise for its Roman-style pizza al taglio, with diners consistently celebrating the light, crispy-yet-soft crust and high-quality, fresh ingredients. The wide variety of flavors—from classic to gourmet and vegan options—delights customers, and the friendly, welcoming staff enhance the experience. While the consensus is overwhelmingly positive, a few guests note that prices can feel slightly high for the portion size, especially on delivery platforms.
Pizza quality
The Roman-style pizza al taglio is repeatedly described as delicious, with a perfect balance of crunch and softness. Ingredients are praised for their freshness and quality, and the dough is noted as light and digestible. Specific favorites include the anchovy and prosciutto e mozzarella slices.
Variety
Customers appreciate the wide selection of flavors, ranging from simple classics to gourmet and seasonal options. Vegan and vegetarian choices are also highlighted as excellent, ensuring there is something for everyone.
Staff and service
The staff is consistently described as friendly, kind, and helpful. Service is quick, making it a great spot for a fast lunch or takeaway.
Value
Most diners find the prices reasonable for the quality, with some calling them very accessible. However, a few guests feel the cost is a bit high for the portion size, particularly when ordering through delivery apps.
Atmosphere
The venue is described as beautiful and well-decorated, with a warm and inviting ambiance that enhances the dining experience.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
Reviewers rave about the Margherita pizza, calling it a flawless, soul-warming classic. The overall vibe is one of pure, unpretentious joy in simple, perfect Italian cooking.
“This is the classic Margherita pizza, but in the 'portafoglio' style — folded like a wallet. It's well cooked, very heavy, and really well filled. Often wallet pizzas have the defect of being under-filled, but this one is overflowing — good tomato, tasty mozzarella. I had to eat the whole crust first, but it's delicious.”
What creators say
3 creators have covered Margherì Pizza. Most active: Franchino Er Criminale, Giuliacrossbow
Dishes mentioned
Pizza Amatriciana
This amatriciana pizza looks spectacular — abundant, well cooked. It has a lot of sauce, maybe even too much — there's more sauce than dough. But it's very good: the dough is crunchy and well-aerated, the pecorino is just right, the guanciale is well-aged and gives a nice kick. I'm glad they didn't have a carbonara pizza, because egg on pizza doesn't work for me.
Pizza 'Infanzia' (prosciutto cotto e mozzarella ripiena)
This is the pizza from my childhood — cooked ham and mozzarella, Roman-style. The ham is real cooked ham, not shoulder, which is rare — they often use shoulder to save money but charge by weight. This one has thick slices of good ham, the mozzarella is dry, no whey, doesn't wet your mouth. It's cooked perfectly, honest and good, better than many I've eaten in Rome.
Pizza Zola e Cipolle
This gorgonzola and onion pizza is amazing — the onion is cooked perfectly, it crunches under your teeth, and the gorgonzola is very prominent, you have to like it. The balance between ingredients and dough is perfect — I can actually taste the dough here, unlike the amatriciana where the sauce overwhelmed it. I'd only take one piece, not two, because it's a bit heavy, but it's very balanced.
- Pizza Margherita
Margherì makes authentic Roman pizza al taglio in Turin, with perfect crunch and flavor. It's the best pizza in Turin and Milan for me.
Dishes mentioned
Pizza con Pomodorini Acciughe e Pesto Romano
Look at this — cherry tomatoes, anchovies, and pesto Romano. The potato fell! Classic red with mozzarella and normal red, perfect baking. What are we talking about? The skill here is incredible — it melts in your mouth, it's crunchy because it's March and it crunches, the sauce is cooked and melts in your mouth. The dough is perfect. Look at the mozzarella stretching. Shut up. The potato pizza is the hardest to make because the potato acts as a shield on the heat, so you have to increase heat from the top and less from the bottom. And this pizza arrives seasoned — in most cases they make it bland because they don't salt the potatoes. This one has an absurd savoriness. Good, good, good, good. It's the best pizza in Turin and Milan. With the pesto Romano, it's spicy, garlicky, oily. I'd give it a 9.5, a 9 plus. The pizza speaks for itself.
- Franchino Er CriminaleLoved
Pizza a taglio criminale TORINO la rivincita · @ 3:17
Margherì is a hidden gem in Turin that makes authentic Roman-style pizza in a tray, with excellent dough and toppings, and it's not pushed by food bloggers.
Dishes mentioned
Pizza con Patate
This pizza with potatoes has a beautiful look — the potatoes are well cooked on top and the base is perfectly baked. The dough is well leavened, the potatoes are tasty, and the whole thing melts in your mouth. It's really good, you can taste the dough and the quality of the ingredients.
Pizza con Friarielli e 'Nduja
This one with friarielli and 'nduja is loaded — they really put a lot of 'nduja on it. It's spicy and the tomato underneath is visible. It's a pizza that in Rome I would have given a 9, but here in Turin it's a rare pearl, a treasure for the city.
Pizza con Salsicce e Funghi
This one with sausages and mushrooms has very well-cooked mushrooms. The ingredients are good, the dough is good, the pizza is perfectly baked. It's a pizza where besides a good dough, everything is good — the baking and the toppings.
