At the western end of the Campo de' Fiori, a bakery marked with the sign "Forno" (Italian for "oven") draws a crowd of Romans cruising through the piazza for a quick snack. The snack of choice is pizza bianca: golden, crunchy, chewy flatbread slathered in olive oil.

Jeffrey Steingarten wrote about this place, its bakers, and the pizza they produce in six-foot-long slabs in an 800-degree wood-fired oven, in his second book. I won't presume to add to his insight or compete with his prose, but I don't think I have to. After all, a picture's worth a thousand words.