At Pizza Taglio, we serve Rome-inspired pizzas. From our scrocchiarella, a crisp and cracker-thin variety served all over Rome, to our Testacchio-inspired crust that's crunchy on the outside and light and airy on the inside, both crusts are made with un-bleached, un-bromated flours and uses higher hydration and fermentation times to ensure that pizzas are light and digestible.


Antipasto Plate

A Selection of Cured Meats, Chunks of Pecorino, and Castelvetrano Olives 11

Arugula Salad

Cherry Tomatoes, Fresh Mozzarella, Sicilian E.V. Olive Oil, and Balsamic Drizzle 12

red pizza


Fresh Mozzarella, Basil 14


Mozzarella, Spicy Calabrese Sopressata, Mike’s Hot Honey 15

Bob Malnati

Smoked Mozzarella, Calabrese, Sopressata, Calabrian Chilies 15


Guanciale, Red Onions, Chili Flakes, Pecorino 14

white pizza

adios anoia

Zucchini, Garlic, Mozzarella, Ricotta, Pecorino, and Black Pepper 15


Garlic, Mozzarella, and Speck 15

Ricotta Pie

Mozzarella, Cherry Tomatoes, Arugula 15

may the swartz be with you

Mozzarella, Sweet Italian Sausage, Shaved Red Onions, and Pistachio 15


Soft Drinks

San Pellegrino Sparkling Water, Aranciata, Limonciata, Blood-Orange, Mexican Coca-Cola, Mexican Orange Fanta, Diet Coke 2.50


Custom-Roasted For Us By Commonplace Coffee 3

the chef:
Anthony Giaramita

Pizza Taglio in East Liberty, a BYOB Roman-style pizzeria nearly a year in the making. Proprietor Tony Giamarita is an attorney-turned-pizzaiolo who traded in his briefcase and wing tips for a peel and an apron. The transition was a natural move, his family has tossed pizzas and served Italian classics at Mount Washington institution La Tavola for decades.