Antico Forno Rascioli, Rome

As part of the esteemed Roscioli family's culinary empire, this bakery churns out amazing baked goods for 13 hours a day, with the inviting aroma of freshly baked bread permeating Via dei Chiavari from the early morning hours. It is the go-to place for indulging in traditional breakfast pastries to kick-start your day or savoring the finest slices of "pizza rossa" – a rivalry only challenged by the nearby Forno Campo de' Fiori – at any other time.

The pizza crafted here follows the classic Roman style, boasting an irresistibly crispy and thin crust that is delicately adorned with a sprinkle of cheese, crushed ripe tomatoes, and a drizzle of olive oil. Additional toppings are exclusively available during traditional lunch hours, while in the evenings, only the plain crust topped with tomatoes is offered (which, although delicious, may not satisfy the expectations of traditional pizza enthusiasts).

The lines here tend to form quickly, particularly during peak meal times, and it's important to brace yourself for the Italian approach to queuing, which may lack the concept of orderliness. Elbow up to the bar and place your order at the pizza counter (be prepared with your selection to avoid any gruff encounters). After your order is weighed and a receipt is provided, proceed to the register to make your payment, and then return to the pizza counter with the paid receipt to collect your food. To ensure convenient takeout, the slices will be wrapped in paper, as seating within the bakery is quite limited.

In addition to their delectable pizza, the bakers also offer a variety of bread options, including the homestyle "casareccio" made with white flour, the flavorsome "pane di Lariano," and the robust "pane di segale bio" crafted from organic rye. Furthermore, you can find an array of fresh sandwiches available in the smaller alcove on the left side of the bakery.