Bonci Pizzeria brings Gabriele Bonci's al taglio format from Rome to Chicago. Bonci built his reputation at Pizzarium in Rome, where his pizza once drew a memorably enthusiastic on-camera reaction from Anthony Bourdain on The Layover — the kind of moment that helped the format travel.
The format here follows the Rome shop: a counter displaying 12 to 15 pizzas at a time, from a standard Margherita to rotating combinations like pumpkin, speck, and caciocavallo. Staff walk customers through the lineup, then the selected slices are weighed and priced by the pound. The dough underneath is a constant — a blend of stone-ground heritage flours left to rise for 48 to 72 hours and baked in ovens shipped over from Rome.
Beyond pizza, the menu includes suppli (Roman-style rice and pasta balls stuffed with cheese and meat), composed Italian salads, and sandwiches built on slow-roasted meats and house-baked bread.
The format here follows the Rome shop: a counter displaying 12 to 15 pizzas at a time, from a standard Margherita to rotating combinations like pumpkin, speck, and caciocavallo. Staff walk customers through the lineup, then the selected slices are weighed and priced by the pound. The dough underneath is a constant — a blend of stone-ground heritage flours left to rise for 48 to 72 hours and baked in ovens shipped over from Rome.
Beyond pizza, the menu includes suppli (Roman-style rice and pasta balls stuffed with cheese and meat), composed Italian salads, and sandwiches built on slow-roasted meats and house-baked bread.