Pizzarium

We’ve tested it and will be publishing a full review very soon. In the meantime, scroll down to see our photos and what others are saying about Pizzarium.

Practical Information

Address: Via della Meloria, 43
Hours: Open Monday-Saturday from 11:00-22:00. Open Sunday from 12:00-16:00 and 18:00-22:00.
Telephone:+39 06 3974 5416
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Pizzarium in Pictures

Photos by Meg Zimbeck © Rome by Mouth

What people are saying

  • I Cento (2018) includes them among their favorite 50 “Pop” or informal addresses in Rome.
  • The Monocle Guide to Rome (2017) says “the ingredients are top-notch, from prawns and rare lamb to the more usual suspects, but the main point of difference is the dough, made from Mulino Marino spelt flour and set aside to rise for 36 hours before being masterfully manipulated and baked to fluffy, crunchy goodness.”
  • An American in Rome (2016) says “my rule remains unchanged: you can’t leave Rome without trying this pizza.” She adds an all caps “AMAZING” and underlines that it is “unlike any pizza you have had/will have.”
  • Maureen B. Fant (2014) recommends the oversized supplì and says “they will put your pizza on little boards so you can taste as many kinds as you can handle. There are some benches outside, but don’t expect comfort or even tables.”
  • Katie Parla (2011) discusses Pizzarium’s renovation, saying “the interior is still tight, and indeed lost 15cm of depth, which was donated to the kitchen space. However, the tiny storefront has more elbow room than the previous shop.”
  • Slice (2011) reports that Bonci’s crust “was wispy, light and airy, despite a thickness of around an inch. It might have looked like a standard Sicilian slice, but it was far lighter. The exterior came imbued with a deep burnishing and a wonderful snap, while the crumb within was moist with a yeasty fragrance. The toppings were truly inspired.”
  • The Guardian (2011) notes that “Bonci uses organic stone ground flour, sour dough starter, prolonged leavening and quality toppings to produce quadrilateral works of art. Toppings change regularly and can be quite creative (rabbit, raisins, and fennel greens come to mind), but classics like pizza alle patate (with potato and mozzarella) and pizza rossa (with a rich tomato sauce) are constants.”

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