The story
Tucked away in Roma’s Trullo neighborhood, Pizza del Colle is a hidden gem that has earned fervent praise from local pizza authority Franchino Er Criminale. In his video “Pizza a taglio criminale COLLE DEL SOLE,” he calls it “probably the best pizza al taglio in Rome right now,” highlighting an “incredible dough that rivals Pantera” and the fact that it’s run by young guys who “deserve way more recognition.” The venue, a walk-in-friendly, casual neighborhood favorite, has clearly won over discerning palates.
Franchino’s tasting covers a striking range of inventive slices, from a Crocchetta di Pollo and classic Supplì to a Pizza con Pere, Noci, Marmellata di Ciliegie e Guanciale, plus savory options like Pizza con Polpette al Sugo, a simple Pizza Rossa, and a Pizza con Patate. More adventurous offerings include Pizza con Guacamole, Salmone e Zucchine and a Pizza Ripiena con Scarola. With a stellar 4.7 rating and a lineup that balances tradition with creativity, Pizza del Colle is a must-visit for anyone seeking top-tier Roman pizza al taglio off the beaten path.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
Reviewers rave about the supplì, calling it the perfect starter, while the overall vibe is that of a cozy, unpretentious neighborhood gem serving soulful Roman classics.
“The breading is perfect, made with their own seven-grain bread which gives it a dark color. The frying is excellent. You can taste the basil and tomato, everything is there. The rice is a bit too al dente for me, but I'd rather have it al dente than mushy any day. It's delicious.”
What creators say
1 creator has covered Pizza del Colle. Most active: Franchino Er Criminale
This is probably the best pizza al taglio in Rome right now, with an incredible dough that rivals Pantera, hidden in the Trullo neighborhood and run by young guys who deserve way more recognition.
Dishes mentioned
Crocchetta di Pollo
The breading is top-notch, really crunchy. But inside there's too much cheese, it gets a bit cloying. The chicken itself would be too dry without it, but the balance is off for me.
Supplì
The breading is perfect, made with their own seven-grain bread which gives it a dark color. The frying is excellent. You can taste the basil and tomato, everything is there. The rice is a bit too al dente for me, but I'd rather have it al dente than mushy any day. It's delicious.
Pizza con Pere, Noci, Marmellata di Ciliegie e Guanciale
This is a gourmet slice. It has pears, walnuts, cherry jam, and guanciale. The cooking is perfect, the dough is crunchy and melts in your mouth. It's a roller coaster of sweet and savory, very interesting. For a pizza al taglio in the Trullo neighborhood, this is a next-level topping. Maybe it's wasted here, but I love it.
Pizza con Polpette al Sugo
This pizza with little meatballs in sauce is incredible. The dough is thin, even thinner than the other one. I can taste a hint of lemon zest on the meatballs, maybe even grated zest. The dough reminds me of Pantera's style, but I think this one is even better. It's really good.
Pizza Rossa
The classic red pizza. The dough is amazing, very similar to Pantera's first style: a crunchy thin layer on the bottom and a soft, melt-in-your-mouth top. I'd put it on par with Pantera. Maybe a touch more tomato sauce would be nice, and it's slightly overbaked, but it's a phenomenal pizza.
