Gabriele Bonci's Pizzarium has finally reopened: all the latest news from the Rome restaurant
Gabriele Bonci's Pizzarium reopens in Rome: new spaces, an expanded kitchen, and a larger counter for pan pizza, fried foods, and desserts.
Long-anticipated, Pizzarium, the historic establishment at Via della Meloria 43, finally reopened on September 13th. Master chef Gabriele Bonci, one of the most influential names in contemporary pizza, transformed pizza al taglio into an artisanal product appreciated worldwide, influencing an entire generation of pizza chefs and bakers.
The reopening of Gabriele Bonci's Pizzarium
After the expansion and restyling completed in early September, Pizzarium (located just steps from the Cipro metro station and near St. Peter's and the Vatican Museums) reopens with approximately 160 square meters, a doubled kitchen (adjacent spaces were incorporated), and a larger counter, designed to accommodate up to 11 trays at a time. "This is our way of thanking you for the trust you've placed in us over the years," explains Bonci. "We offer a more comfortable environment, but without betraying the spirit of the place: that of a pizza eaten even on the sidewalk, waiting in line with a number, speaking every language in the world. Pizzarium is the neighborhood's bench, and we want to keep it that way."
In addition to the counter, the restaurant offers sections dedicated to fried foods, hot deli items, and tried-and-true desserts, such as maritozzo and tiramisu, displayed in a refrigerated counter. The new layout features an open kitchen overlooking Via Cipro, cube-shaped seating for quick meals, a 20-seat indoor bench, a panoramic outdoor shelf, and a counter with four reservable seats, designed as a chef's table to observe Bonci and his team at work.
Bonci's pizzas and artisanal approach
Pan pizza remains central, with both time-honored recipes and new combinations: pizza with meatballs in tomato sauce, with scrambled egg and salami, the "two-time zucchini" with burrata, mortadella and puntarelle, and the potato and pajata dish with Avezzano potatoes, roasted lamb pajata, and brown stock. The dough follows Bonci's philosophy: high hydration, fermentation for up to 72 hours, and seasonal, locally sourced ingredients.
Bonci's work is rooted in the quality of raw materials and sustainability. Through Brigata Agricola, a collective of around twenty small artisanal producers he created, he actively contributes to the cultivation of 60 hectares of grains, which are processed into flour and used in the Roman area, ensuring a direct and authentic connection between the land and the final product.
Pizzarium. Via della Meloria 43, Rome. Tel. 06 39745416. Website.
