Tel: 39 06 3974 5416
Concierge.com's insider take:
If hours of admiring the priceless masterpieces of the Vatican Museums has you craving a humble piece of pizza, you'll be grateful for this tiny to-go outlet, hidden away on an anonymous street less than ten minutes' walk from the museum entrance (walk down the steps to Piazza Santa Maria delle Grazie, take your first left, then your first right). Gabriele Bonci, a young chef expert in the use of flours and leavens, lets his pizza dough rise for 72 hours, and sells it by weight. The fresh, organic toppings include treats like wild asparagus; pesto and eggplant; and buffalo mozzarella, cherry tomatoes, and anchovies. Bonci also bakes bread: The rye loaf and sourdough are both particularly good—and long-lasting.
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