Gabriele Bonci’s famous pizza-by-the-slice joint serves some of the best carbs in town. The slow-leavened dough is made from organic stone ground flour and toppings change throughout the day. Pizzarium also sells excellent bread and supplì (fried rice balls with various fillings). If you dare, get one of every slice. Doing so will certainly push Pizzarium out of the moderate budget range, but it is a worthwhile splurge. Pair your pizza with a craft beer from the awkwardly placed fridge. Beware: the tiny place gets crowded at lunch, there are only a couple of benches outside to sit on, and there is no table service. Get there before 12:30 or after 14:30 to avoid the fiercest crowds.
Pizzarium also sells Mulino Marino flour, Bonci’s raw ingredient of choice, and loaves of bread. For a wider selection of breads and other baked goods, check out Panificio Bonci, which opened in November 2012 on nearby Via Trionfale.
Ambiance: Gourmet hole in the wall.
Budget: Moderate to expensive.
Value: Depends on the slice.
Recommended dishes: pizza rossa, pizza bianca, potato pizza, supplì, stuffed pizzas.
Open: Mon-Sat 11:00-22:00 & Sun 13:00-22:00.
How to get there: Take metro A to Cipro.
How to book: No bookings, no tables.
Credit cards: Yes, minimum spend €15.
Additional notes: outdoor seating on benches, open Sundays, last pizza come out of the oven roughly 90 minutes before closing.
Address: Via della Meloria 43
Telephone: +39 0639745416