Pizzarium

According to tradition, Neapolitan pizza is made in pizzerias, while in Rome they’re made in a pan in a bakery. Toward dawn, once the bread had been baked and the oven temperature is lower, bakers would add some water to the leftover dough and bake “pizza” in a tray. If Gabriele Bonci did not invent pizza alla romana, he nonetheless perfected it. In his tiny, unassuming venue, he’s crafting beautiful pizzas (made with spelt flour) from humble pizza e patate (potatoes) to bold toppings, such as kidney and pickled baby artichokes.