Italy’s Renowned Bonci Pizzeria Debuts in Chicago


Gabriele Bonci, arguably Italy's most popular pizza maker, has expanded to the U.S.

The following article, written by Ashok Selvam, appears on Chicago.Eater.com.

While Chicago has plenty of pizzerias, the city hasn’t experienced the sublime topping combos that debut today at Bonci Pizzeria. Gabriele Bonci, the founder of the world-famous Italian restaurant — the pizzarium — feels Rome and Chicago share similar urban demographics and that will make his pizza a winner in America; this is Bonci’s first location outside of Italy. Customers in Europe endure long lines seeking Bonci’s Roman-style pizza al taglio, sliced up with scissors and sold by the weight. It’s one of Eater’s Essential Roman restaurants.

Here’s a few facts for Chicagoans to get familiarized with Bonci.

  • The pizzeria debuted in 2003 in Rome. There’s now six of them and two bakeries, Anthony Bourdain is a big fan.
  • Bonci’s Roman-style crust is reminiscent of focaccia without the soft middle. It’s made with imported heirloom wheat flour. The ingredients are shipped from Italy, and the flour will be cold fermented in Chicago. It’s a secret recipe.
  • There are 10 pizzas on Tuesday’s opening day menu. Folks can eventually special order whole pies, but they normally come by the rectangle. Bonci has a recipe bank of more than 1,500 that he’s served in Italy. The American operators of his restaurant say that his recipes may be adjusted for U.S. tastes, but he won’t compromise. Notice that America’s favorite pizza topping, pepperoni, is absent from the opening day lineup. Other varieties on the horizon may include grilled octopus or rabbit. Continue reading at Chicago.Eater.com.

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