So, do as the Romans do and give one of Arancina's London outposts a go. The result is a crisp pizza base with an addictively airy interior. The kind of slice that can be hot and in your hands for a couple of bucks and a wait of no longer than five minutes.
The pizza slices here – freshly made and divvied into manageable hunks – are cooked in electric ovens at a super high heat on top of a scorching stone base. The pizza slices may be plain or have various toppings. For the pizza, plan on paying 19-23 for a 12-inch pizza and closer to the 30-35 range for an 18-inch pizza. Entrees cost between 18-22, and you get a generous portion with each. While these slices might not have the same flavour profile as their cheesier New York cousins, there's a definite appeal to eating pizza alla pala from Arancina's burnt orange Fiat Cinquecento. Pizza by the slice is a fast food sold by pizzerias and food stands, making it also often a street food. You can get a caesar salad for about 15 and a cobb salad for just under 19. Hefty focaccia-like slices of the stuff have been bought and sold "al taglio" in large rectangular squares on the streets of Rome for as long as pizza has existed. New York isn't the only city in the world that specialises in pizza by-the-slice. We went straight for a giant slice of their Pepperoni Pizza for 7.
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