The History

pizza al taglio

Pizza al taglio or pizza al trancio (literally “pizza by the cut”) is a special kind of pizza, baked in rectangular trays. In the late 1950s, in Rome, some bakers began to bake their dough in a tray into electric ovens and to garnish it with tomato sauce and olive oil. Using a high hydration dough recipe and proving for 72 hours leads to a lighter and easier to digest pizza.

Today, the pizza al taglio is the most eaten and loved street food in Rome (and in most of Italy), and young Roman artisan bakers such as Cristiano Garbrino (who trained Simpatico’s owner Nick Julian) developed new techniques mixing different kind of flours and changing the rising times, and also matching hundreds of different toppings (including vegetarian and vegan options) in order to make the pizza al taglio a real “tailored” and gourmet experience.





Simpatico is a new concept in pizza to Leeds… Inspired by the owners time spent in Rome. The ambition is to create genuine Roman Pizza al Taglio, innovatively topped using the best ingredients sourced from Yorkshire and Italy.

In 2018, just our first year of opening – We were awarded the Innovative Food To Go Award in Britain by the PAPA Association (Pizza and Pasta Association).

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