We’re no strangers to a good slice here in NYC, but the OG pizza makers seen to slowly taking over the city. Italy’s best pizzaiolo’s (Pizza Makers) seem to be flocking stateside to capitalize on NYer’s love of pizza; last week we reported how a famous Neapolitan pizza chef and a roman pizza-pocket inspired delicacy would be making their way yo NYC.
Soon the city will welcome one of Italy’s best-known pizza-makers, Gabriel Bonci. Bonci plans on opening a Roman-style pizzeria called Bonci in Chicago in June 2017, then later to Boston, Philadelphia and, of course, our beloved NYC.
In his hometown, the Italian capital, Bonci is known for serving pizza al taglio in his acclaimed restaurant, Pizzarium.
…But what makes his slice so superior? Gabriel Bonci bakes his pizza dough, made from heirloom wheat flour, in rectangular cast iron pans topped with fresh, high quality artisanal cheese and meat. Served by the slice, pizza al taglio is Rome’s foodie obsession.
What a score for the Chicago food scene, slated to receive their own version of Pizzarium, a Roman style pizzeria by the amazingly talented @Boncipane in the summer of 2017. Considered a pilgrimage for anyone visiting Rome who likes pizza (I couldn’t trust someone who doesn’t)… it was probably the best thing I tasted on a trip to Italy a few years back thanks to food writer @KatieParla (who also tipped me off to this). Lucky you Chicago let’s hope NYC is next ??
A photo posted by Food Photographer (@danielkrieger) on