Browsing by Category: Carbs
Last month, Pizzarium, Gabriele Bonci’s landmark pizza by the slice place, closed for a shockingly brief renovation. In a matter of a couple of weeks, the popular hole-in-the-wall expanded into the neighboring space (a recently shuttered barber shop), doubling Pizzarium’s size. While the previous incarnations of Pizzarium were (more…)
Flavio De Maio, a tech executive and enthusiastic home cook turned professional chef, opened Flavio al Velavevodetto in Testaccio after a 7 year tenure in the kitchen at Felice nearby. Since striking out on his own in 2009, Flavio has earned a reputation as a master of the cucina romana and is known for his beautifully balanced (more…)
For centuries, pizza in Naples – indeed, across Italy – was meant to be a cheap fast food. It became such an ubiquitous phenomenon that many pizzerie have managed to skate by on sub-par ingredients, quick doughs and low-quality toppings. Only recently has pizza in Naples and beyond entered a new era. Call it third-wave pizza, a movement that celebrates raw materials, gives supreme attention to fermentation, and restores dignity to the craft. I share the whole story with Australian Gourmet Traveller in their annual Italy issue, on newsstands now, and available online here.
From February 23 until ???, Pizzarium will temporarily shut its doors at Via della Meloria 43 to undertake a renovation that will double its size. While works are going on, there will be a free shuttle service to take customers from closed Pizzarium to nearby Panificio Bonci (Via Trionfale 36), where Pizzarium-style pizza will be served while the renovations are carried out. During this period, Panificio Bonci, which went vegetarian in November, will be serving meaty toppings. And perhaps more importantly, Vito Bernabei’s spectacular porchetta has returned for this limited time! Stay tuned for updates on the work!
Update: Pizzarium reopened on Thursday March 12!
Sorry to all my fellow meat eating, lard loving carnivores out there. Gone are the days of chowing down on a luscious slice of Vito Bernabei’s porchetta sandwiched between two crisp pieces of Bonci’s pizza bianca. As of November 3, 2014, Gabriele Bonci’s eponymous bakery on Via Trionfale is 100% vegetarian. Rome’s most (more…)