Pizza is the undisputed godmother of Italian cuisine

A word that has become internationally recognized and pronounced in the Italian style. In Italy, however, simply saying "pizza" isn't enough: round pizza, pizza by the slice, pizza by the shovel, thick pizza, thin pizza, crispy pizza, Neapolitan pizza, Genoese pizza, Sicilian pizza, Roman pizza... In Torrevecchia, pizza is Pane e Salame (literally, "bread and salami"). So, over time, we at Pane e Salame have also discovered "our secret pizza recipe," developed over time by Maurizio Lattanzi, who respects the ancient Roman folk traditions in every way.

It's no coincidence that our Trionfale and Torrevecchia locations are a true benchmark for this delicacy, already recognized for their taste and quality. Ours is a direct-dough pizza, highly digestible, whose quality doesn't change over time and maintains its softness even when cold.

In addition to traditional pizza by the slice, available in a variety of flavors, the bakery offers gourmet pizza with specialty and select ingredients, pizza by the slice, round takeaway pizzas, plain or olive pizza, and fried red pizza. And who could forget our "pizza scrocchiarella" in traditional, rye, and whole-grain varieties?

And then the supplì. A must-have at Pane e Salame. The classic "supplì al telefono," reminiscent of the historic pizzerias in central Rome, is made with rice in a meatless tomato sauce and stringy mozzarella. A special mention goes to our "fritti"—typical of Roman tradition and strictly artisanal and homemade—such as the cod fillets, which undergo a special in-house process, starting with the "undesalted fillet," passing through all the stages from desalting to filleting, and finally the crispy, light frying.