Bonci Pizzarium
Pizza Takeout · Trionfale ·
Artisanal pizza al taglio with long-fermented dough & seasonal toppings
Artisanal pizza al taglio with long-fermented dough & seasonal toppings
"Gabriele Bonci’s landmark pizza al taglio (pizza by the slice) shop near the Vatican Museums has become a globally acclaimed landmark where cold-fermented, heirloom wheat-based dough is topped with exquisite produce from biodynamic farms and artisanal cured meats and cheeses. Most toppings change from day to day, or even hour to hour, but Pizzarium’s signatures (tomato-oregano and potato-mozzarella) are nearly always available. There are only a few high-top tables outside and no seating, so don’t wear yourself out too much wandering the museums before stopping by. Know before you go: Avoid peak lunch hours; go after 3 p.m. (or 5 on Sundays) to skip the line." - Katie Parla
"You can’t talk about Rome without mentioning the Pope, and you can’t talk about Roman pizza without bringing up Bonci Pizzarium. The owner has been key in shaping the local pizza scene here, and has trained many of today’s top pizzaioli. Visit their fast-casual shop in Trionfale, grab a ticket, and when it’s your turn, order the crispy al taglio pizza topped with sweet fried eggplant, garnished with basil. They also serve slices with thinly-fried marinated onions topped with prosciutto cotto and a sprinkling of herbs. Pregame your pizza with some polpette di bollito, which are made up of perfectly seasoned shredded beef encased in a crispy crust." - annie replogle
"This pizzeria run by famous pizzaiolo Gabriele Bonci is famous for its use of top-quality ingredients, creative combinations, and original flavorings. The pizza has a soft, crispy base, with flavors that range from the typical margherita to other local, seasonal variations." - The MICHELIN Guide
"You can’t talk about Rome without mentioning the Pope, and you can’t talk about Roman pizza without bringing up Bonci Pizzarium. The owner has been key in shaping the local pizza scene here, and has trained many of today’s top pizzaioli. Visit their fast-casual shop in Trionfale, grab a ticket, and when it’s your turn, order the crispy al taglio pizza topped with sweet fried eggplant, garnished with basil. They also serve slices with thinly-fried marinated onions topped with prosciutto cotto and a sprinkling of herbs. Pregame your pizza with some polpette di bollito, which are made up of perfectly seasoned shredded beef encased in a crispy crust." - Annie Replogle
"Without hyperbole, Pizzarium is one of Rome's most important and influential places for food. Even though it serves pizza by the slice, a traditionally humble fast food, owner Gabriele Bonci has elevated it to an art form here. The simplest toppings are best, so go for the potato and mozzarella, onion, or tomato pies. At lunchtime, there are suppli' (rice croquettes) right out of the fryer, but avoid them later in the day when they have cooled—unless, that is, the staff will fry them to order." - Maresa Manara
