Pizzarium in Rome
Gabriele Bonci opened Pizzarium in 2003, in Rome’s residential neighborhood of Prati close to the Vatican City.
Pizzarium is known in the Italian Capital for serving the best pizza al taglio (pizza by the slice), consequently it is one of the favorite venues on The Roman Food Tour.
For a complete insight into Italian cuisine, join our food tours in Rome.
What is pizza al taglio?
Pizza al taglio translates as pizza by the cut. A concept invented in Rome, now commonly used throughout Italy.
Unlike regular pizza pie (pizza rondo), usually baked in a wood-fired oven and ate in a pizzeria, pizza-al-taglio is mostly a take-away street food, often consumed outside the pizzeria or in a nearby square.
The pizza is cut into rectangular slices, usually by scissors or shears depending on how much you want, then heated up in an electric oven.
See our post of the best pizzerias in Rome.
Who is Gabriele Bonci?
Gabriele Bonci is a Roman born pizzaiolo. He is nicknamed the “Michelangelo of Pizza” for turning pizza making into art, using imaginative flavors and creative toppings.
Bonci has a large following around the world. You may recognize him from the television show the layover, with Anthony Bourdain eating in Rome.
Bonci doesn’t need much of an introduction to Italians. He regularly appears on television, doing cooking classes and pizza making lessons; namely Pizza Hero – La Sfida dei forni(The oven challenge)
If you wish to make your own pizza from home, Bonci has a recipe book available online; Pizza: Seasonal Recipes from Rome’s Legendary Pizzarium.
What makes Pizzarium so special?
Pizza was invented in Naples and it was considered a poor persons food. There was little progress with the quality and ingredients for over 100 years.
Upon entering Pizzarium, you will be presented with a rainbow of color, as well as ingredients and combinations you would never imagine on a pizza.
Everything about the pizza al taglio at pizzarium is high quality.
Bonci uses the an organic wheat flour called Mulino Marino, made in a piedmont based mill that stone grinds heritage grains.
The pizza dough undergoes a fermentation process of 72-hours, before being baked and toppings added.
This creates light, airy and crispy base, yet slightly chewy with the perfect crunch.
The toppings used are fresh, locally sourced, in-season ingredients.
Bonci has created over 1500 different pizza recipes, including many vegan and vegetarian options. It’s almost impossible to predict the daily pizza on offer.
Unfortunately there are no gluten-free pizza options, however head down to his bakery for Celiac-friendly alternatives.
His one rule is to use a maximum of three toppings per pizza. More than 3, the balance is lost and the flavors struggle to compliment each other.
Prices range from 15 euro per kilo up to 45 euro per kilo.
The toppings used are fresh, locally sourced, in-season ingredients.
Bonci has created over 1500 different pizza recipes, including many vegan and vegetarian options. It’s almost impossible to predict the daily pizza on offer.
Unfortunately there are no gluten-free pizza options, however head down to his bakery for Celiac-friendly alternatives.
His one rule is to use a maximum of three toppings per pizza. More than 3, the balance is lost and the flavors struggle to compliment each other.
Prices range from 15 euro per kilo up to 45 euro per kilo.
Pizzarium menu – popular toppings:-
- Buratta with smoked salmon
- Zucchine flowers with anchovies and ricotta
- Springbeans on eggplant puree
- Salami with chicory and potato
- Mozzarella with potato
- Pumpkin puree and octopus
- Eggs and black truffle
- Foie gras
- Cod, potato and truffle oil
- Artichoke, Parigiano Reggiano and foie gras
Apart from Pizza al Taglio, anything else worth trying?
Aside from pizza al taglio, Pizzarium offer a variety of Suppli (a fried rice ball) to pleasure your palate. Options include classic (mozzarella and tomato), carbonara, spaghetti bolognaise and pesto with truffle.
Alternatively, head over to Panificio which is Bonci’s bakery, a 10 minute walk from Pizzarium. There you will find bread, biscuits, croissants, cakes as well as pizza, sandwiches and rice stuffed tomatoes.
What about to drink ?
Drink options include natural teas, unique sodas, juices and water.
Alternatively alcoholic options include craft beer, organic wine and bottles of Champagne (both small and large).
Where is Pizzarium?
Address: Via della Meloria 43 (a 2 minute walk from Cipro Metro)
Hours:-Mon – Thu 12:00 – 15:00, 18:30 – 21:00, Fri – Sat 11:00- 15:00, 18:00-22:00, Sun 12:00- 15:00
Tel:- +39 06 39745 416
How to get to Pizzarium?
The easiest way to arrive, would be to take the underground train to the Cipro metro station, or a short walk from the Vatican Museums.
Alternatively join one of our food tours in Rome and we will take you. If we are lucky, we will also introduce you to Bonci.
Bonci has also recently opened venues in the United States; two venues in Chicago and one in Miami.
What’s the best time to go to Pizzarium?
The best time to go to pizzarium is as it opens, to avoid the crowds. (usually around 12:00 or 18:30).
Conclusion
This concludes my blog on Pizzarium in Rome and pizza al taglio. Please share if you enjoyed.
Have you been to Pizzarium? If so, let me know in the comments section your favorite toppings.
For some information email us or see our Rome Travel Guide.