Gabriele Bonci is not a pizza baker. He's a scientist who happens to make dough. For years he's researched flour types, hydration, fermentation times and topping combinations with a chemist's precision. The result is Bonci Pizzarium in Prati — and it's widely considered the best Pizza al Taglio in the world.
The Toppings – Changed Daily
Margherita — the benchmark. If Bonci makes the simplest version extraordinary, you know what the dough can do. Potato & Rosemary — one of the most popular classics. Creative seasonal toppings — courgette flowers with ricotta, pear with Gorgonzola, Burrata with truffle cream. Different every day. Always good.
Hours & Info
Mon–Sat 11:00–22:00 · Via della Meloria 43, 00136 Roma (Prati) · 10 minutes from the Vatican · Sold by weight: ~€5–8 per 100g
More pizza & streetfood: → Trapizzino · → Supplì Roma