If you love pizza and are traveling to Rome then you have probably heard of Gabriele Bonci, named the Michelangelo of pizza by some, with his famed Pizzarium and Bonci Panificio serving up pizza in teglia to thousands of people daily.
And yes, I do believe his pizza is some of the best I have had in my life but I have also finally found his running mate, if ever there was one.
His name is Alessando Ruver and he is the owner and head pizzaiolo at Ruver Teglia Frazionata in Rome. He oozes with passion and a desire to spread his love for good pizza with everyone and anyone.
I usually don’t write single restaurant reviews but I was so impressed by Alessandro, his message and pizza that I am stepping out of my typical article “Best of” or “My Favorite” to bring you an in depth review of Ruver Teglia Frazionata.
River Teglia Frazionata is located outside of the city center, a bit of a hike, just like Pizzarium, mind you, but a 12 minute walk from the Colosseum on the large Viale Aventino.
The small hole in the wall pizzeria looks boarded up when the windows are closed but when the two big wooden doors swing open, the unassuming pizzeria just begs for a line (and the wide sidewalk allows for one).
Alessandro knew he wanted to make pizza and lucky for him, he had the chance to collaborate and work under Gabriele Bonci for 6 years, giving him the experience he needed to open Ruver in 2024.
His vision for Ruver was clear: the first pizzeria in Rome serving up pizza by the slice (well, not a slice, but in the shape of a square), contrary to Roman pizza tradition of pizza sold by weight. The use of local, seasonal and organic ingredients were non-negotiables for Alessandro, ultimately leading to his ability to create the best pizza in Rome and build his client base.
“It wasn’t until now that Romans were ready for pizza by the slice. They needed to learn to trust me and even today, when I have a new client, I see their apprehension when I cut their pizza.”
What Alessando means here is that by entrusting ourselves to him, we believe he is being honest and giving us the correct (weight) amount that a slice of pizza should be. Again, contrary to Roman pizza culture in which you always know that what you are paying for is what you get.
Today, Alessandro opens his doors at 10:00 am every morning and serves up over 45 different types of pizza. If you come at noon, you won’t find the same pizza 30 minutes later – that is the kind of rotation you will find at Ruver Pizza Frazionata. And what you find will depend on the season, what his suppliers bring him daily and his creativity. For example, when I popped in, he had at the ready all the classics, which he always makes such as pizza con le patate (pizza with potatoes), la margherita (classic cheese pizza) and his specialty made with ragù (meat sauce) but plenty of others as well.
In the back, his employees were preparing toppings for other pizze to come later in the day such as one with scrambled eggs– he must have learned that from Bonci– and porcini mushrooms.
So, how was the pizza? Like I said, Bonci is one of the best but Ruver pizza is close behind and honestly, I can’t even swear that it’s not as good until I do a side by side taste test. The crust was light and airy, crisp and crunchy yet firm enough to hold countless toppings and unconventional flavors like a beef stew he was prepping to use later. For me, it was one of those aw-ha moments -the realization of how pizza should be and how often we are eating bad pizza.
So please, don’t settle in Rome and eat OK pizza. Go to Ruver Teglia Frazionata. Thank Alessandro when you get there. Thank me later.
Pizza Basics: To learn more about pizza in Italy, check out
Ordering Pizza in Italy
Authentic Italian Pizza Toppings
How Do Italians Eat Pizza?
Do Italians Eat Pizza With a Fork?
Where to Eat Pizza in Florence – Venice – Rome
What is Pinsa? and Where to Eat Pinsa in Rome
Ruver Teglia Frazionata Technical Guide
| Address | Viale Aventino, 46 |
| Hours | 10 am – 9 pm |
| Seating | Standing outdoors only |
| Crust | 36 hour rise with his secret recipe made with a bit of rice flour |
| Toppings | around 45 different pizzas everyday. Check their Instagram for daily and weekly specials |
| Ingredients | Organic and locally sourced (mostly from Lazio) |
| Price | Affordable with his slices costing around half of what Pizzarium’s pizza goes for. |
| Drinks | Beer, water, softdrinks |
Visiting Rome? Don’t Miss
Roman Pasta Dishes + Where to Eat Them
Best Pizza in Rome
Best Gelato in Rome
Rome’s Best Desserts
Where to Eat Carbonara in Rome
Where to Get Coffee in Rome
Aperitivo in Rome
Roman Wine Bars
Where to Eat & Drink in Trastevere
Where to Eat Near the Colosseum
Where to Eat Near the Vatican
Where to Eat Near the Termini Train Station
Where to Eat in the Jewish Quarter
Where to Eat in the Historic Center
Rome Street Food to Try
Where to Get Breakfast in Rome
Bakeries in Rome
Where to Eat Maritozzi in Rome
Where to Eat Pinsa Romana
Where Locals Eat in Rome
Typical Roman Foods
Foods to Try on Your First Visit to Rome
Where to Eat with Kids in Rome
Eating Gluten-Free in Rome
Eating in Rome While Pregnant
Eating Vegan in Rome
My Favorite Gelaterie for Dairy-Free Gelato in Rome
A Roman Picnic
Food Markets in Rome
After-Dinner Drinks in Rome
Food Souvenirs from Rome
Traditional Food of Lazio
