Last Updated on April 22, 2026 by Brian Kachejian

Photo by Brian Kachejian

Taglio Pizza in Mineola, New York, has quickly become one of the most talked-about pizzerias on Long Island, and this review takes a close look at how its Roman-style pizza compares to the traditional New York slice. With growing attention and strong word of mouth, Taglio represents a shift in how pizza is being made and served in the region.

My visit to Taglio in Mineola marked the second time I experienced the style of pizza that owner Rob Cervoni is bringing to New York. The first time was at his Massapequa location the previous summer, but this Mineola shop was the one that had been generating serious attention, including recognition as one of the top pizzerias in the world. When you hear something like that, you make the trip. Walking in, the place was packed, a steady flow of customers and a staff that handled it with confidence. Friendly, professional, and efficient, the operation ran the way a busy, well run pizzeria should.

Cervoni’s background is built the right way. He grew up working in a local pizzeria, learning every part of the business from the ground up. From dough preparation to customer service, that foundation is clear in how he operates. At the same time, he represents a new generation in the industry. This is a young guy who understands how to use social media, publicity, and exposure to his advantage. He knows how to create buzz, and he has positioned himself in a way that keeps his name and his product in the conversation. That combination of traditional experience and modern awareness has helped him carve out a space quickly in a very competitive market.

The name Taglio translates to “slice,” and the concept centers on Roman-style pizza, a style that is becoming more visible across Long Island. It is important to note that Taglio is not the only pizzeria pushing this approach. Spots like Dario’s Pizza and Mozzafiato are also earning strong marks for their Roman-style offerings. Roman pizza differs from traditional New York pizza in several ways, most notably in the dough. It typically incorporates oil, which contributes to a crisp texture often described as scrocchiarella, referring to the crunch. One version, known as pizza al taglio, is served in rectangular slices with a thicker, focaccia-like base, while another is thinner and round, offering a crisp bite that separates it from the softer New York slice most people are used to.

Regular Slice

The regular slice was the first one up, and it immediately showed the difference in approach. Thin, cooked through, and built with high-quality ingredients, the sauce stood out right away. It had a strong flavor and worked well with the cheese, creating a balanced bite. I have to tell you, I really fell in love with the sauce. This is a sauce created by a brilliant chef. For the pizza sauce alone, this is a must-visit! For someone who grew up on traditional Long Island pizza, it is a different experience. It leans more well done than what many people are used to, and while that is not my personal preference, the execution is clear. This is a well-made slice that reflects the style it is aiming for.

Burrata Slice

While I did not try the Burrata slice at Mineola, I remember having it at the Massapequa store last year. This is one of their signature slices. A Burrata slice has become very popular lately, especially with places like L’industrie in New York City. Taglio’s Burrata slice is hands down one of the best I have ever tasted. It’s better than L’industrie. This is a slice I highly recommend trying if you visit either the Mineola or Massapequa location.

Highly Recommended!

Potato Slice

The potato slice did not hit the same level and was very disappointing. Visually, it came across dry, and that carried into the taste. The potato flavor was there, but the overall balance was not. Compared to the regular slice, this was a huge dropoff. I’m sure if I had gotten a fresh slice, instead of the old one that they gave me at the back of the tray, I would have been much happier with it. The fresh ones looked wonderful, unfortunately, they gave me an old slice. This is an issue I see with many pizzerias, in which they keep old slices on the counter longer than they should. I understand cost control, but quality control should always take precedence.

Three Cheese Slice

The three cheese slice brought the focus back to what Taglio is trying to do. This one leaned more heavily into the Roman style identity, with a crisp base, a noticeable layer of oil, and a strong cheese profile. The texture gave it a different feel, almost like an inside-out calzone in how the flavors came together. It was a better showing than the potato slice and gave a clearer picture of the style.

The Experience and Final Verdict

Beyond the slices, the overall experience matters, and Taglio delivered on that front. Customer service was strong across the board. The staff was friendly, attentive, and handled the volume without any issues. The Mineola location itself is in a more congested area, and parking can be a challenge compared to the Massapequa shop, which offers a more open setup with easier access. That said, the demand at the Mineola location reflects the level of interest the place is generating.

At the end of the day, Taglio is not trying to be a traditional New York pizzeria, and it should not be judged as one. It is bringing a different style into a market that has been dominated by a specific way of doing things for decades. The regular slice stood out as the strongest option in this visit, backed by quality ingredients and solid execution. For anyone interested in where pizza in New York is heading, Taglio is a place that deserves attention.