Bonci Pizzarium

Not the typical Pizza. Located 1km walk North of Vatican. Local Rome neighborhood. Roman Pizza is different from NY or Napoli Pizza types. This Roman style ( Bonci), looks small but it's actually very thick and weighs much. I noticed that the top part is hardly heated, melted or charred at all ! You taste the ingredients that you ordered. The crust bottom skin (around 2mm) has a crispy thin bottom shell, ( photo) then normal pizza dough from middle to top. I estimate around total 10 mm thickness pizza dough bread. I could taste the high quality of the ingredients, tomato, cheese, ham , etc It's different, the first bites, then as you eat it, you appreciate the difference, you taste the high quality of the toppings. Then it becomes also very delicious !

- Chimmy Ramos -

I was lucky enough to be in Rome the day Bonci reopened, and I’d heard so much about it from foodie friends that I was really excited to finally try it. The pizza was good, with unique flavor combinations, though not quite the mind-blowing experience I was expecting. The meatball slice I ordered was actually served cold as it wasn’t warmed up enough, but the flavors still came through nicely. Overall, while it didn’t completely wow me, I’d still recommend a visit—especially given how highly it’s regarded by friends I trust as serious pizza lovers. Flavor

- Ali Bakhsh -

Gabriele Bonci is one of Rome’s most famous pizza makers and a true “pizza al taglio” pioneer. We first learned about Bonci while watching Chef’s Table, where he is presented as the man who turned this simple street-style pizza into a gastronomic phenomenon. Pizza al taglio is a Roman style of pizza baked in large rectangular trays and sold by weight. This was our second attempt to try Bonci’s pizza. The first one didn’t go well – the line was so long that we simply gave up. This time everything went much more smoothly. There was no wait at all, the place had been refreshed, and there was even the option to sit inside. Bonci is known for his unique flavor combinations, and the selection was truly impressive – from classics to more unexpected pairings. It wasn’t easy to choose, but we ended up trying a pizza with potatoes, onions, and pork sausage, as well as one with artichokes and pecorino cheese. Both were perfectly balanced: the flavors were bold and original, and the crust was light and crisp. It was clear that everything was thoughtfully crafted down to the smallest detail. We also had supplì, one of Rome’s most popular street food snacks. These are rice croquettes simmered in tomato sauce and filled with mozzarella. Although supplì may seem simple, finding a truly good one isn’t easy. This one was very well made: the flavor was intense and the texture spot on. We also tried a potato croquette with guanciale – another excellently executed snack. Overall, everything was delicious, and the service was friendly and helpful, which made the experience even better. P.S. Bonci is located in the station district, so the walk to the pizzeria isn’t the most charming. However, for a very good pizza is definitely worth the visit.

- Eva -

Overall good place to try if you wanna try different types of pizzas and not your typical crust - in a good way! Service takes a bit of time due to the way they operate and there’s very little seating so make sure you plan to takeaway if you want to sit to eat. Grab a number first outside by hiring the button The vibe is hip and fun and the servers played really good music

- Sun Lee -