Before I dive into introducing Bonci Pizzarium—an absolute must-visit for anyone who loves food or pizza in Rome—I have to say a few words about pizza al taglio.
But since that might be a bit of a dry gastronomic discussion for some, you’ll find the detailed explanation at the end of this article.
For now, just know that in Rome, it’s not about the classic round pizza. It’s all about pizza al taglio—cut pizza. Baked in rectangular trays, sliced with scissors, and sold by weight. And that’s exactly what Bonci Pizzarium serves—only in a more extravagant, modern, and refined style.
Bonci Pizzarium Menu
Bonci Pizzarium isn’t a traditional sit-down pizzeria. It’s more like a gourmet pizza counter where you wait in line, get your pizza packed in a box, and enjoy it somewhere nearby.
The pizza is al taglio—the local Roman style. It’s baked in large rectangular pans. You’ll see a variety of pizzas pre-made and laid out in front of you. You don’t order a whole pizza made fresh—instead, you choose from the ready-made selection. Then they cut your desired portion with scissors. The final price? Calculated by weight. Yep, pizza by the pound.
This also means there’s no fixed menu. It all depends on what the chef felt like making that day. In the best possible way.
At Bonci Pizzarium, the selection is always changing, always fresh, and always amazing. You’ll typically find 10 to 15 different kinds, ranging from simple classics to gourmet combinations. According to the founder himself, the most popular is the potato pizza.
Think tomato-meatball, scrambled egg with salami, double zucchini with burrata, mortadella, and even potato with veal intestines—just to name a few of the more adventurous options. But there’s no written menu or labels for the toppings. You pick what looks good to you. Of course, the staff is super friendly and happy to explain what each pizza has on it. And since it’s all pre-cut, you can sample as many different slices as you like in one box.
They also offer classic fried balls (similar to arancini), filled with all sorts of things—not just rice. When I visited, they had options like rice-tomato, mozzarella with N’Duja, and even one with carbonara spaghetti.
I Wasn’t Completely Impressed
Okay, I’ll be honest. Despite all the global hype—and even praise from Anthony Bourdain—Bonci Pizzarium was a bit of a letdown for me.
I went there based on a recommendation from the owner of my favorite (and maybe only?) pizza al taglio spot in Budapest—D’Al Michele in Óbuda. He suggested that if I was ever in Rome, I had to try his master’s place: Gabriele Bonci’s Pizzarium.
But for me, the pizzas were a bit overloaded with toppings—which I know is part of what makes the place special—and the dough was just a little too soft. It didn’t wow me more than the version I can get in Budapest. Honestly, if I had to choose, I’d go with the Budapest one.
Also, there were no seats inside the shop at the time. The few high tables outside were taken, so we had to search the area for a place to sit and eat. We ended up at a small patch of city green space near the Circo metro stop. It was hot, dusty, and full of bold flies—not exactly the dream setting for enjoying a gourmet slice.
To be fair: I read while writing this article that the place was renovated and reopened in September 2025. According to Bonci Pizzarium’s website, they now have indoor seating, which is a huge improvement.
Bonci Pizzarium on the Map
The original Bonci Pizzarium is located near the Circo metro stop, just behind the Vatican. If you’re in the area, you can easily pair a visit here with a Vatican tour—like we did on our one-day trip to Rome.
Other Bonci Pizzerias
Gabriele Bonci, the founder, also has pizzerias in Chicago, and there’s another spot in Rome where you can try his famous pizza.
It’s located at Fiumicino Airport (FCO). The catch? You can only eat there if you’ve already checked in for your flight. But trust me, it’s worth it.
Here, you get the full Bonci experience: top-tier flavors served in a clean, air-conditioned airport terminal with actual seating. It’s pizza—and comfort.
I was lucky enough to try both Roman locations on the same day, and I can confirm: where you eat matters just as much as what you eat.
What Is Pizza al Taglio?
Unfortunately, our ideas about food have gotten a bit too Americanized. Or at least, we tend to view food through a narrow, local lens.
When you think of pizza, for most people it means their local version—which often only vaguely resembles traditional Italian pizza. Think New York or Chicago styles in the U.S., mayo-covered white pizza in Transylvania, or Hungarian-style pizza with eggs and milk in the dough. These are all unique in their own way, but not exactly “Italian.”
And when it comes to “authentic” Italian pizza, many American YouTubers and influencers point to Neapolitan pizza as the only true one. That’s fine—as long as they clarify that they’re talking specifically about Naples-style pizza. And if we’re being purist, there are really only two official versions.
And this brings us to something many food experts tend to overlook—or maybe forget altogether—about Italian cuisine: the sheer number of regional recipes and traditions, and the huge differences between various parts of the country.
In Rome, not only is Neapolitan pizza not the norm—it’s not even round.
I’ve heard people at home joke that baking a rectangular pizza in a pan would make any real Italian twitch. Not true.
Pizza al taglio—literally “pizza by the cut”—is the Roman-style pizza. Baked in a large tray and sliced into rectangles. But the difference isn’t just the shape. It’s how it’s served, too.
With pizza al taglio, you don’t get a whole pie. You get pieces—cut with scissors. Giant pizzas with different toppings are displayed behind the counter, just like at Bonci Pizzarium. You don’t order something made-to-order. You choose from what’s already there.
And you can ask for whatever size and combination you want. In a true Roman pizzeria, slices aren’t pre-cut. You tell the server how big a piece you want, and they snip it off with scissors, then weigh it.
I get it—it sounds strange if you’ve never seen it before. Scissors? Pizza sold by weight? But trust me, in Rome, this is totally normal. It’s the local style. And at Bonci Pizzarium, this is exactly what you’ll get.
Sources used:
- https://bonciusa.com/
- https://bonci.it/
- https://www.puntarellarossa.it/2025/09/15/pizzarium-bonci-roma/
