Pizzarium
Suppli Classico
Suppli Mozzarella ‘Nduja
Ricotta and Sundried Tomatoes
Capocollo and Leeks
With Gabriele Bonci now known stateside thanks to his Chicago Pizzeria, it was less than three hours after breakfast at Panificio Bonci that Pizzarium was found packed, a Food Tour full of English speakers entering just moments after 11h00 as staff showed great poise keeping up with the sudden high-traffic.
Made famous by television, while proximity to The Vatican Museums creates a diverse clientele, it is immediately upon entry that gusts will notice over a dozen varieties of Pizza filling the counter of a postage-stamp space that looks to be around 500 square feet.
Mostly built for takeaway, and using Bonci’s signature blend of cold-fermented Heirloom Wheat to create a Crust that is light and chewy atop a crackling base, it is highly advisable to take two looks and ask questions before ordering, though considering the Ingredient quality there is like no “wrong” choice.
Sold by the kilogram, but affordable enough that all but the largest appetite will be satisfied for less than €10, those looking to eat right away are encouraged to order Suppli while Pizza is heated, both classic Marinara with cheesy Rice and a version with fiery ‘Nduja performing well despite prices that are a little higher than those of less well-known Reestaurants.
Offering everything from Meat to Vegetables, Fruit or Nuts atop the slices, and varying options throughout the day, those looking for one of Rome’s brightest bites will want to sink their teeth into Sundried Tomatoes atop creamy Ricotta while carnivores with a more sophisticated palate will undoubtedly appreciate the beautiful balance achieved by Coppa on a bed of melted Leeks.
www.bonci.it