About
Gabriele Bonci, nicknamed "the Michelangelo of pizza," transformed the humble Roman pizza al taglio (pizza by the cut) into a high art. His slow-fermented dough, topped with seasonal ingredients of extraordinary quality, achieves a crust that is simultaneously crispy and airy — a feat of baking engineering.
Meet the Chef
Gabriele Bonci
A Rome-born baker and chef who studied under legendary bakers and revolutionized Roman pizza culture. He sources heritage grain flours, uses minimum 48-hour cold fermentation, and works with small-scale Italian farmers for his toppings.
Awards & Recognition
Dining Experience
Ambiance
Bright, chaotic, and joyful. Glass cases display 20+ varieties of pizza. The smell of freshly baked dough hits you from the street. Locals and tourists crowd around the counter pointing at their choices. Utterly democratic gastronomy.
Dress Code
Completely casual
Seating Capacity
20 guests
Outdoor Seating
Available
Drinks Program
Wine List
Simple house wines by the glass
Cocktail Menu
Beer and soft drinks only
Happy Hour
Not applicable
Menu Highlights
Practical Info
Parking
Street parking limited. Metro: Cipro Station (5 min walk)
Payment Methods
Special Dietary Options
Location
Address
Via della Meloria, 43, 00136 Roma
Rome, Italy
Quick Info
At a Glance
Make a Reservation
Book your table online