Gabriele Bonci says pizza, being a popular dish, can find a place everywhere: so the new challenge was to place Pizzarium in a supermarket, at Carrefour Market Via Cesare Fracassini in Flaminio.

The pizza (which you can take away or eat in) is only made with high quality and socially sustainable raw materials, and sold for a price that is never over 17.5 euros per kg. Hence no foie gras but typical Roman seasonings: rossa, pizza with mortazza, potatoes and mozzarella or ricotta and broccoletti.

Meanwhile the Michelangelo of pizza prepares a new collaboration for the restaurant in Prati, the old Romeo, where he’ll offer pizza and bread made with natural yeast from Panificio Bonci. But most of all, he’s working on the opening of his first restaurant in the US, in Chicago, said to be in June 2017.

Pier Daniele Seu has instead left Gazometro 38 and since the 1st February he’s the new pizza chef at "bottega della pizza" inside Mercato centrale di Roma [it was Bonci who brought him here and sponsored him] where he’ll finally be able to work in complete freedom.

Round pizzas baked in the wood oven (something new for him) and fried calzoni, all following Roman tradition with a few gourmet touches, such as nutmeg in the calzone with ricotta, fiordilatte and mortadella or powdered eggs on the tomato-less capricciosa.

As for the dough, he’ll use very little yeast, a blend of flour and high hydration, with at least 36 hours of leavening. His pizza is famous for its big and airy edge and the “boccaforno” cooking so as to make it crispy. Five pizzas will be available all year round: margherita, marinara, Napoli, mushrooms and sausage, capricciosa 2.Seu (tomato-less), on top of the seasonal pizzas.

Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=14

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