Taglio di Roma

Isabella

1.0

So 2 weeks approximately ago I called around noon & asked the man who answered if he had the focaccia porchetta pizza he said no he asked why do you want it I said yes .. ok I will make it for you.. I said I will pick it up in about an hour.. so I picked it up & we we opened the box we already knew it was garbage!!! The focaccia dough was burnt & we imagined that the dough was not fresh same day it was mushy & tasted horrible it was 2 pieces of pizza one on top of the other & a bit of porchetta inside … & it was a far cry from the one we had previously eaten & they have this pizza rarely You guys should be ashamed to screw me almost 30$ for garbage!!! Vergogna!!!Do not order this pizza by phone make sure you see it with your own eyes whenever they have it!!!!Shame

21 mars 2026

sur Google

Sandro

5.0

Pizza al taglio is as authentic that it can be outside of Rome. The dough prepared in 72 hours is really outstanding & the variety of toppings is pretty impressive. Highly recommended if you're in the mood of Roman pizza

9 oct. 2025

sur Google

Lindsay

5.0

I will be honest, I tried this place 7 years ago & I did not like it. I left a 1 star reviews. However I tried it again last week & was pleasantly surprised how good it was. I really enjoyed the pizza, the dough & ingredients are very fresh. Very authentic restaurant. Glad I tried it again & I will be going back. Thank you !

25 sept. 2025

sur Google

DanyAt-679

1 Commentaire

5.0

very authentic pizza making from Napoli. Awesome dough, very good pizza. Love it!!!

Tony Marinaro

1 Commentaire

5.0

I have eaten pizza all over the world. The only ''pizza al taglio'' (pizza by the slice) outside of Italy that I have eaten that reminds me of authentic Italian pizza is at TAGLIO DI ROMA in Laval. Fernando perfected his trade at the ''Accademia Pizzaioli'' in Italy, where making pizza is an art. He has brought that experience & artistic touch to Montreal. He uses quality ingredients from Italy including the best flour. &, he makes the dough rise 72 hours which makes it extremely light & digestive. There are other secrets behind these 20+ great pizzas on the menu which are Fernando's special oils & his special touch. This sets Taglio di Roma apart from the rest. From the first time I walked in his wife ANNIE made me & my family feel like a member of their family. TAGLIO DI ROMA is 5 star.