It was an important step, made together with partners Rick Tasman and Chakib Touhami, who have a long experience in the catering industry, and decided to give total freedom to the Michelangelo of pizza even on American soil, where they presented a format similar to the one in his historic pizzeria Pizzarium in Via della Meloria in Rome.

The restaurant, 130 square metres seating only a few people, is in the West Loop with the white and brown Bonci logo dominating on top and a long counter where you’re really spoilt for choice.

In order to learn to make a crispy and light pizza on the outside, yet soft and bubbly inside, perfect to be filled, and supplì as commanded by tradition, the American “cousins” underwent a long training at Pizzarium Roma and then tested the product in Chicago, with Bonci and his closest collaborators, before opening in August.

So in Illinois too there’s an accurate choice of raw materials, Italian (flour, mozzarella, many cured meats and extra virgin olive oil) and American (especially vegetable fresh from local farms, 'nduja from Nduja Artisans or porchetta from the guys at West Loop Salumi).

The points of reference are the same: small organic or biodynamic producers, respect for seasons and successful pairings already tested for years in Italy, as with the pizza with roast potatoes or the classic Margherita.

If this was meant to be a start up to arrive in America, given the long queues forming each day outside, we dare say this is only the beginning of a new fantastic adventure.

Bonci Usa
161 N Sangamon Street, Chicago, IL, USA
Tel. +1 312-243-4016

Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=47

Leggi il testo integrale nel link FONTE (qui sopra)