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In this episode of the Wood Fired Oven podcast, join me as I embark on an early evening walk through Rome, weaving through bustling streets en route to the legendary Bonci Pizzarium. Founded by Gabriele Bonci, this pizzeria is celebrated for revolutionizing Rome’s pizza scene with its unique "pizza al taglio" or pizza by the slice. Along the way, I’ll share a few unexpected surprises and insights into the city's rich cultural backdrop, setting the stage for a memorable dining experience.
At Bonci Pizzarium, the pizza al taglio style comes to life. Characterised by its thick, airy, and slightly crispy crust, this pizza is baked in large rectangular trays and sold by weight. This method allows patrons to specify the exact size of their slice, which is then cut with scissors—a stark contrast to traditional round Neapolitan pizzas. Prepare to be captivated by the creativity and craftsmanship of their renowned chefs, who masterfully combine unconventional toppings like sausage with pear, leeks with Gorgonzola, and more.
Each slice is not just food; it's a narrative of passion and innovation. This episode is more than a simple food tour; it's an inspiration-packed journey that highlights the innovative spirit of Roman pizza artistry, igniting ideas for my own cooking adventures in my wood fired oven back home in Brisbane, Australia.
Join me for an adventure through Rome that blends cultural exploration with culinary discovery at one of the city's most celebrated pizzerias.
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Recommended Wood Fired Oven books
Check out my favourite books (https://kit.co/MarkGoston/recommended-wood-fired-oven-books) . They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.
