Pizzarium
The reference point for Roman pizza in teglia and the place the city's al taglio generation trained in or against. The dough is described in print as high hydration with fermentations up to 72 hours on seasonal short-chain ingredients, and the provenance claim is unusually specific for this trade: through Brigata Agricola, a collective of about twenty small producers Bonci created, the business contributes to cultivating 60 hectares of cereals milled and used in the Roman area. It reopened on 13 September 2025 after an expansion to about 160 square metres with a counter sized for eleven teglie.
No photograph published for Pizzarium yet.
Why it is here
The reference point for Roman pizza in teglia and the place the city's al taglio generation trained in or against. The dough is described in print as high hydration with fermentations up to 72 hours on seasonal short-chain ingredients, and the provenance claim is unusually specific for this trade: through Brigata Agricola, a collective of about twenty small producers Bonci created, the business contributes to cultivating 60 hectares of cereals milled and used in the Roman area. It reopened on 13 September 2025 after an expansion to about 160 square metres with a counter sized for eleven teglie.
What to order
Pizza con polpette al sugo; patate e pajata, with Avezzano potatoes, roast lamb pajata and fondo bruno; the 'due volte zucchine' with burrata