Rome’s best takeaway pizza is served up at this tiny outlet (with no seating) not far from the entrance to the Vatican Museums. Bear-like dough maestro Gabriele Bonci has been called ‘the Michelangelo of pizza’, and his slow-rise product – made from specially selected organic flours – ranges from tried-and-tested classics like margherita (tomato and mozzarella) to Bonci creations like ricotta, black pepper and courgettes, or vignarola (his pizza version of a Roman spring soup). Avoid the peak lunchtime rush by arriving early or late.

Each region of Italy has its preferred street food, and in Rome it is certainly pizza by the slice ( al taglio). While Romans tend to stick to simple pairings (tomato sauce with parsley, focaccia with rosemary and sea salt), Gabriele Bonci has inaugurated a whole new world of flavours at Bonci Pizzarium. His creative combinations span all flavours and shades of the rainbow: figs with Parmesan, pumpkin cream with mozzarella and pancetta… Be sure to order a selection of slices for the best experience.

You can’t talk about Rome without mentioning the Pope, and you can’t talk about Roman pizza without bringing up Bonci Pizzarium. The owner has been key in shaping the local pizza scene here, and has trained many of today’s top pizzaioli. Visit their fast-casual shop in Trionfale, grab a ticket, and when it’s your turn, order the crispy al taglio pizza topped with sweet fried eggplant, garnished with basil.

Without hyperbole, Pizzarium is one of Rome's most important and influential places for food. Even though it serves pizza by the slice, a traditionally humble fast food, owner Gabriele Bonci has elevated it to an art form here. The simplest toppings are best, so go for the potato and mozzarella, onion, or tomato pies.

The best pizza al taglio (pizza by the slice) in Rome by Bonci, the "Michelangelo of pizza". Soft and crispy crust and classic to creative toppings. Don’t leave without sampling the dreamy suppli (deep-fried balls of risotto rice with tomato sauce).

Now measuring a whopping 30 square meters, Pizzarium’s small size does little to dampen its impact. Pizzarium was founded in 2003 by Gabriele Bonci, a trained chef who dreamed of—and ultimately succeeded—in transforming Roman baking culture, bringing techniques like high-hydration dough, cold fermentation, and meticulous ingredient sourcing to a city that had merely delicious pizza by the slice before. Now, it’s spectacular, and Bonci’s stature as an innovator has inspired a generation of young bakers to train with him and ultimately open their own pizza businesses (like Ruver Teglia Frazionata, AmaRAnto, and A Rota below), all devoted to spreading the good-dough gospel far and wide.

Gabriele Bonci’s landmark pizza al taglio (pizza by the slice) shop close to the Vatican Galleries has turned into an internationally acclaimed milestone where cold-matured, treasure wheat-based batter is finished off with lovely produce from biodynamic ranches and distinctive restored meats and cheeses. Most garnishes change from one day to another, or even hour to hour, yet Pizzarium’s marks (tomato-oregano and potato-mozzarella) are dependably accessible. There are a couple of high-top tables outside and no seating, so don’t break yourself down a lot meandering the galleries prior to coming by.

This isn’t a typical restaurant in Vatican City instead it is more of a little street-food shop that combines a bakery with fresh seasonal products and an attached pizzeria. They serve some of the best food in Vatican City and also specialize in preparing the authentic Roman lunch with their versatile toppings which are an intense combination of porcini mushrooms and salted pork fat. But don’t expect a generic circular pizza here, which is among the places that serve top foods of Vatican City as they are the only pizzeria who sell square pizzas that are authentic to Roman street foods.

For lunch, wander down to the neighborhood just north of the Vatican, where you'll find Pizzarium, the perfect joint to grab pizza by the slice. With simple but flavorful pairings like tomato and oregano, and some unusual but still artisanal toppings like potato and mozzarella, there's something for every kind of pizza lover. For dessert, wander to the Trevi fountain to check out Gelateria, one of the most popular gelato places in town, where the custard gelato spiked in Marsala wine is comforting, tasty, and so, so satisfying.

The realm of the king of Roman pan pizza, awarded Three Wheels in the 2024 Pizzerie d’Italia guide, Pizzarium by Gabriele Bonci, open for over twenty years, is an address every food lover should know, even if it means waiting a bit during peak hours. The counter displays trays with a crispy and thin yet well-ventilated base, showcasing the excellent quality of the raw materials used for toppings. If you're lucky, you'll find their own production of porchetta filling the white pizza, either alone or in unusual combinations.

This tiny, unassuming pizzeria attracts an influx of customers on a daily basis but the wait is more than worth it – Bonci is one of Rome’s most celebrated pizza spots located near the touristic Vatican area. Gabriele Bonci has made a name for himself with his revolutionary square-cut pizza al taglio (pizza by the slice) creations with a focus on freshly-made dough, use of seasonal ingredients, and creative combinations of pizza toppings. Also worth a try at Bonci are the fried suppli (risotto balls) and paninis.

Is possible to eat the best pizza at the Fiumicino Airport: Gabriele Bonci is in fact known as the man who restored dignity to this product. At Bonci's, you can find pizzas with high hydration and long leavening, crisp and made with the most refined ingredients, and there are always new and surprising options. Those who want to try the classic Roman ‘pizza al taglio’ will opt for the simplest proposals, while those in search of originality can try one of Bonci's innovative proposals: the sky is the limit here.

You can find pizzas, focaccia, and the famous “suppli’ al Telefono.” If you have heard about the famous “carbonara supply,” you must know it was made here for the first time. The owner invented it, and since then, it has had great success as one of the best street foods in Rome. They also make other fried food like “crocchetta di patate” (like a mashed potatoes cylinder, breaded and then deep-fried. I love it with ketchup and mayo, and “arancino” (like suppli but typical from southern Italy), and more.

In Italy, there is a huge difference between Pizza and Pizza al taglio. Unlike Pizza that’s served whole, Pizza Taglio is sold by weight and usually, the person over the counter will hold a knife over a giant pizza and you can specify the exact amount of pizza you need. Pizza al taglio at 18 euro/kg is a bit too expensive as any Roman will tell you….after all, Al Taglio Pizza is the ultimate comfort food found at every street corner, local market, tourist hub and basically everywhere else in Rome.

Just north of the Vatican, Pizzarium isn’t too far away from Panifico Bonci and in fact shares the same owner. Although this hole in the well only has a handful of outdoor seats and stand-up counters ill-suited for the lengthy queues of hungry customers, this inconvenience is well worth putting up with given the excellence of its pizzas and the low prices. Rectangular and sold by the slice at around €4-5 each, the crisp and airy crusts are far lighter than any I’ve encountered before.

Pizzarium is that rare thing, a globally hyped foodie mecca that’s both accessible and reasonably priced. Run by Gabriele Bonci, who’s been dubbed ‘the Michelangelo of pizza’, this small shop stays true to pizza’s humble origins, offering pizza by the slice (‘pizza al taglio’) in a bustling, unpretentious space with barely any room for diners. But, despite the modesty of its presentation, Pizzarium is widely considered to be one of the world’s most innovative pizza restaurants.

Nicknamed the “Michelangelo of pizza,” Gabriele Bonci has elevated pizza by the slice from a mundane snack into an edible masterpiece. Using the same spelt ancient Romans would have baked their bread with, Bonci tops his dough with experimental combinations like grilled peaches and chicory; pumpkin, guanciale, and smoked mozzarella; mortadella and chickpeas; and seared tuna with onions. The menu varies daily – Bonci estimates he produces about 1,500 types of pizza annually.

PIZZARIUM & PANIFICIO BONCI Gabriele Bonci earned a spot on Rome's culinary map with Pizzarium, his hole in the wall where he redefined pizza al taglio, the city's famous rectangular pizza. His long-leavened dough, made from stone-ground organic wheat, is the vehicle for high-quality toppings. Traditionalists choose the potato-mozzarella pie, while more adventurous diners opt for seasonal ingredients like pumpkin purée with cured pork jowl and grated Pecorino Romano.

When searching for the Best Pizza in Rome, what you’ll find available today is the result of decades of trial and error peaking in the 1990’s when the father of Contemporary Roman Pizza, Gabriele Bonci, changed the game with a long leavening process. This made pIzza alla Romana easier to digest. His “Pizzarium” is the first on the list as to this day it is considered the gold standard of Pizza alla Romana, as well as the best Pizza by the slice in Italy.

Located behind Vatican City this Pizzarium run by Gabriele Bonci, known as the Michelangelo of Pizza, is one of my favourite places for Roman-style pizza. They also have an outpost in Mercato Centrale at Termini train station if you don’t feel like trekking all the way to the other side of the city. Pizzarium offers a variety of one-of-a-kind Roman-style Pizza Al Taglia (square slices sold by weight) and the lineup changes frequently throughout the day.

It made it to the very top of the 50 best pizzerias ranking, but this is a confirmation for Pizzarium, located in Via della Meloria, the first opened by Gabriele Bonci in 2003. For those of you who don’t know his name, Gabriele Bonci is a multi-award winner, who brought a revolution on leavening techniques in Italy. This place offers more than 30 flavours every day and on Fridays, you might find, as per tradition, fish fillings.

You’ll find pizza al taglio – by the slice – more or less everywhere, but connoisseurs head for the staggeringly tasty offerings at Pizzarium, Via della Meloria, 43 near the metro stop Cipro. And at Antico Forno Roscioli, Via dei Chiavari, 34 which you’ll find by the Campo de’ Fiori vegetable market, the pizza rossa is possibly even better than its awesome bread, or you can also try Buddy on Corso Vittorio Emanuele II, 105.

Bonci Pizzarium: Bonci Pizzarium, run by recognized pizza expert Gabriele Bonci, adds a gourmet spin to the traditional ‘Pizza al taglio’!. Forget the regular margherita pizza; here you get to explore creative toppings made with shrimps, zucchini and ricotta, potato and mozzarella, etc. The fabulous toppings combined with the know-how of seasonings and dough-making ensure an unforgettable gastronomic experience.

Gabrielle Bonci has been dubbed the 'Michelangelo of pizza making' and he deserves every accolade. Baker turned pizza magician, he's famed for his experimental toppings (he is said to use 1,500 ingredients per year ranging from melon to licorice) and championing slow-rise dough. This tiny spot features his daily changing pizza by-the-slice creations with their subversively fluffy dough and seasonal toppings.

Now that we’ve covered the more classic pizza al taglio spots, it’s time to move on to Pizzarium which has developed a sort of cult following in the city. Created by master pizzaiolo Gabriele Bonci, it offers a very different pizza-by-the-slice experience than the others. This gourmet spot uses unique ingredients, like artichokes, oxtail, persimmons, and more, and the higher price tag reflects the quality.

It’s best to arrive after 12:30 pm for these fresh, mouthwatering supplì that are a Roman street food staple. Not to be confused with spherical arancini, a similar Sicilian snack, Roman supplì look like elongated croquettes and are filled with seasoned rice packed around mozzarella, which melts when the whole supplì is deep fried. The classic rice flavorings are meat sauce or ground pork with gizzards.

Helmed by Gabrielle Bonci – Rome’s most famous pizzaiolo – Pizzarium is a tiny pizza place with a big reputation. Master baker Bonci uses sourdough starters and a prolonged leavening process to create a light and fluffy dough with real flavour. At the same time the dough is robust enough to transport inventive combinations of seasonal ingredients such as pumpkin, porchetta, and persimmon.

Just a short walk from the Vatican Museums, Pizzarium Bonci is renowned for its gourmet pizza slices. Master pizza maker Gabriele Bonci has elevated the Roman pizza al taglio to an art form, using high-quality, often organic ingredients, and a rich variety of toppings. The bustling and modest shop delivers unique and ever-changing pizza combinations that are both creative and delectable.

Bonci’s Pizzarium is regularly voted as one of the best places for pizza in Rome and is indeed excellent. So if you are wondering where to eat near the Vatican and pizza is what you fancy, this is a great address to have!. Pizzarium is not a restaurant as such but a pizza al taglio place, so a place where you buy pizza by weight that you can take out or eat at one of the small tables.

This small pizzeria, located near the Vatican, is known for its gourmet toppings and crispy, flavorful crusts. The pizzeria offers a variety of pizzas, including vegetarian and gluten-free options. To better immerse yourself in the history and receive recommendations for adjacent local cuisine, you may also take a self-guided audio tour of the Vatican Museum with Vox City.

After navigating the magical Via Margutta – a narrow picturesque street full of local artists – we climb the Spanish Steps before heading to Bonci Pizzarium – founded by Gabriele Bonci, one of Italy’s most renowned chefs. Dough is risen for 72-hours and pizza here is like no other. The day concludes with a visit to the smallest country in the world, the Vatican City.

It’s not particularly groundbreaking to include Pizzarium on a list of places to eat in Rome, but it thoroughly deserves the recognition it gets. Tourists, gourmets, and locals all make the trek past the Vatican City to get their hands on the squares of slow-risen dough. It’s not cheap, nor is it some hidden gem, but it is one of the best pizzas you’ll ever eat.

Bonci Pizzarium stands as a modern-day mecca for pizza enthusiasts. Spearheaded by Gabriele Bonci, a maestro in the world of pizza, this small but iconic establishment has revolutionized the concept of pizza al taglio (sliced pizza). At Bonci Pizzarium, the dough is a testament to the art of fermentation, yielding a light, airy crust with a delightful crunch.

Instead of a sit-down meal near the Vatican, sometimes a quick slice of pizza is all you need to refuel during a busy day of sightseeing. In which case, head over to Pizzarium, a renowned pizzeria offering pizza al taglio (pizza by the slice). Created by famed baker and pizza chef Gabriele Bonci, pizzarium offers creative and high-quality pizza offerings.

It's a walk around the back side of the Vatican so you'd have to map it to check the timing (quick google search shows about 20 minutes, but not sure where the Scavi tour gets out). It's a cafe where you order pizza by the slice/weight and then eat at standing table outside. It gets busy (it's known in the tourist guides) but maybe earlier isn't so bad?

If you can, make the first stop Pizzarium where you can eat slices of the stuff many swear is the best in the city, then hightail it to one of Giolitti’s ice-cream parlours (located around the city) to enjoy some truly decadent offerings. In town on a Sunday?. JK Place Roma is famous for its elegant Sunday brunch and kids three and under eat for free.

This tiny unassuming pizza shop has consistently remained at the top of the list of Rome’s best pizza. The moment you walk in, you're greeted by the counter displaying more than a dozen different pizzas, topped with the classic as well as seasonal ingredients. Do it the right way: pick up your slice (and an extra one) and eat on the pavement outside.

Pizzarium is one of the most famous in the city, and when you taste a slice of the doughy goodness, you’ll see why. The secret to their delicious pizza is the long bread-making process and carefully sourced flour, giving the crust the best balance of crispness and chew. This combined with fresh toppings and homemade sauces makes the perfect slice.

Romans are crazy about pizza, and Pizzarium's Gabriele Bonci may as well be the godfather of the city's best pizza makers. He is known for using unusual flours (like kamut) and concocting inventive toppings (like his famous "LSD" pie with licorice, sausage, and dates). It's a trek, but it's on your way to the entrance of the Vatican.

In 2003 Gabriele Bonci opened Pizzarium, a pizza by the slice shop, close to Vatican City. In a large shop, Bonci, the so-called master of dough, is offering a dozen different pizza options. Bonci’s Pizzarium is quite famous and known from TV shows and Netflix, popular with tourists and locals, lining up especially around lunchtime.

Pizzarium is considered the best pizza al taglio (pizza by the slice) in Rome. It opened in 2003, in the Roman neighborhood of Prati close to the Vatican City. The owner is famed baker Gabriele Bonci one of Italy’s most famous pizzaiolo, known as the ‘ Michelangelo of pizza’, recommended by countless food writers and bloggers.

Best Pizza: At Pizzarium Bonci, chef-entrepreneur Gabriele Bonci elevates the simple slice of pizza to extraordinary levels. There’s nothing fussy about the place, or the prices, but every single ingredient that goes onto or into a Pizzarium creation is carefully sourced and expertly prepared. It shows from the first bite.

If you’re looking for pizza near the Vatican, this is the spot. Bonci Pizzarium is famous for its pizza al taglio, which is sold by weight and topped with whatever fresh, seasonal ingredients Gabriele Bonci—the mastermind behind it all—feels like using that day. One bite and you’ll get why this place has a cult following.

At first glance, Bonci Pizzarium appears to be a little hole in the wall pizzeria in the Pratti neighborhood—and it is. But, it’s also the most famous pizza al taglio Roma foodies flock to. The brains behind Pizzarium, Gabriele Bonci, has revolutionized street food pizza with his use of colorful creative toppings.

Pizzarium is famous in Rome for its innovative pizza al taglio (pizza by the slice – sold by the weight) by the pizza master Bonci. Perfect for a quick, tasty meal standing, this is ideal for a carbo charge after (or before) visiting the Vatican with kids. It’s honestly the best pizza I have ever had in my life.

Bonci Pizzarium is known for its Roman-style pizza al taglio, made with a crunchy yet airy crust. It’s just a short walk from the Vatican and uses fresh, high-quality ingredients for each slice. Founded by chef Gabriele Bonci, this spot offers a taste of his unique approach to pizza in a casual setting.

Pizzarium is a famous takeaway joint where soft, doughy slices are cut with scissors and topped with delicious Italian ingredients. Slices are sold by weight and best eaten on the go. You won’t find many locals here, but that doesn’t take away from the simple fact that this is very good food.

Our next stop is The Pizzarium run by pizza master Gabriele Bonci aka the ‘Michelangelo of pizza.’ Here, without doubt, I devoured the best pizza ever. The same spelt flour used by the Romans makes the pizza bases and is risen for 72 hours. Biting into the soft light base was a dream.

Pizzarium: You shouldn’t leave Rome without trying this pizza. The shop is owned by master pizza maker Gabriele Bonci, who claims that he never makes the same pizza twice. The toppings on this pizza by the slice (called pizza al taglio in Italian) are inventive and delicious.

Bonci Pizzarium is a renowned pizza joint in Rome, known for its delectable pizza al taglio (pizza by the slice) offering a variety of toppings and flavors. The high-quality ingredients and innovative combinations make it a favorite among locals and visitors alike.

BONCI PIZZARIUM – As seen on Chef’s Table: Pizza, Gabriele Bonci is the original pioneer of taking leftover carbonara, coating it in breadcrumbs, and frying it into golden suppli perfection. While you’re here, make sure to grab a few slices of al taglio pizza too.

You might recognize the name Gabriele Bonci from Netflix’s Chef’s Table Pizza. Although pizza is not a typical Roman dish, we had to try Pizzarium Bonci and HOLY MOLY it did not disappoint. Spots for lunch in Rome are very casual and you just stand around and eat.

We had other plans, and headed to Lunch at Bonci Pizzarium, near the Cipro metro line A. When Googling “best pizza in Rome” this place came up quite a bit, and I’m pleased to say, it didn’t disappoint!. It was choc-full with patrons, but well organised.

Raluca, our tour guide, ordered 6 or 7 different pizza slices (in Italy they are rectangular) and they were cut up into little pieces. We had a tasting feast of epic proportions. The pizza in our middle, we first took a piece of each flavor to taste.

The original shop is right by the Vatican, but they also have a stand at Mercato Centrale food hall. Their pizza is cooked in giant trays, before being cut into squares (hence the name “pizza al taglio”) and sold by weight, in true Roman style.

Via della Meloria 43 (Metro A, Cipro) – Tuesday through Saturday 11am – 10pm, Sunday 11am – 3pm and 5-10pm, closed Mondays. You may have seen the Bonci episode on Chef’s Table on Netflix. Owing to its popularity, it’s on the expensive side.

Famous for its unique square pizzas with creative toppings, Pizzarium is a top choice for an authentic Roman lunch or quick dinner. Address: Via della Meloria, 43, 00136 Roma RM, Italy. To get the precise location Click Here

At Pizzarium, you get artisanal pizza by the slice, topped with ingredients like truffle and mortadella. It’s a bit of a squeeze with limited seating, but those crispy, chewy slices are worth standing for.

Enjoy a leisurely breakfast at Pizzarium, a renowned pizza al taglio place. Then, take a Vatican Museums, Sistine Chapel, and St. Peter's Basilica Tour to marvel at the masterpieces of the Vatican.

Bonci Pizzarium is a culinary gem, known for its gourmet pizza by the slice. These pizzas have innovative toppings and focus on quality ingredients. It is a must-visit for pizza lovers!

Pizzarium, situated just a short walk from the Cipro metro station, offers one of the best pizza al taglio (pizza by the slice) in Rome – though it comes at a price and a wait.

Start with a taste of Italian cured meats and cheese accompanied by a glass of white wine at La Nicchia Cafè, then indulge in delicious pizza at Pizzarium.

If you are in the Prati district near the Cipro metro stop check out Pizzarium on via della Meloria for more flavours . It’s great for veggies too!

Pizzarium - pizza by the slice created with all natural and locally sourced ingredients. (check out their recipes on their youtube channel)

One of our favorite places to get a quick lunch nearby is Bonci Pizzarium, which serves creative Roman-style pizza from a takeaway counter.

While Rome is teeming with pizzerias, Bonci Pizzarium, just one metro stop from the Vatican (Cipro stop) is a cut above the rest.