Pizza in Rome goes by the name of Bonci. And when it comes to Bonci look and taste, Rome's pizza style is a delicious balance of garden goodies and fermented dough. Pizzarium Via della Meloria, 43, 00136 Roma, Italy
Leafing through Gabriele Bonci's Il Gioco della pizza, I wanted to try his "impasto misto pizza." It's a mixed grain pizza fermented with natural levain which uses farro, whole grain and white. I didn't have any in my flour...
Since my Gabriele Bonci book arrived from Italy, I've tried various versions of his now infamous Roman "taglio" pizza. Understanding the basic steps, I went for a whole grain approach, specifically a natural sourdough version with "farro." With...
Instructed about Gabriele Bonci through videos on Elizabeth Minchelli's website, I finally achieved some success attempting to bake his pane casareccio. Recently I decided to return to his pizza. It's not a puffy brusciato Napoletano style pie....
If you haven't heard of Gabriele Bonci, investigate! He's the guru of Roman style pizza, as well as a bread baker. He truly knows dough. Hes' something of a star on Italian daytime TV, with a segment doing all sorts of different things with...
