If you’ve visited Rome, surely you know the pleasure of a fresh-baked (often in a wood-fired oven) slice of al taglio (by the cut) pizza, a Roman “street food” typically taken to-go from a pizzeria or bakery. You may recall (as I do) sitting by a fountain and savoring each bite, surrounded by the glories of Rome. Later, after some exploring, the taste lingers, and just as with the gelato, it may be difficult to resist (and why should you?) going back for another slice and another cone. And when you go home, you will likely find that you are still thinking of these simple pleasures.

Francesco (Roman) and Alison (lover of Rome and visiting student when she met Francesco) Crovetti, owners of Rione, are, admittedly, pizza people. Francesco has spent years – in Rome and in the states – learning the techniques of Roman-style pizza. And we in Philly are the lucky beneficiaries. The prize-winning pizzas are baked in rectangular trays (you can buy a whole or half a tray or just pop in for a slice).

I like the Cotto e Funghi with ham, mushrooms, parmigiano reggiano, mozzarella and cream and the Rucula with arugula, toasted pine nuts, shaved pecorino and house-made lemon vinaigrette. Grab a tiramisu for dessert (or eat in) or head over to Caffe Gran Aquila just a few blocks east on Chestnut for a gelato. They also offer salads, cannolis and Italian beverages (BYOB). Deliziosa!