He's a master of leavening and has revolutionized the world of pizza by creating a dough that remains crispy on the outside with a soft and fluffy interior. Gabriele Bonci, originally from Rome, began his career as a cook but then became interested in the world of pizza, demonstrating that the same ethics, study, research, and quality that guide a great restaurant can be applied to this product. The care for raw materials, both in the dough and in the toppings, is top-notch, and Bonci personally chooses every ingredient, from flour to tomatoes, from cheeses to vegetables, overseeing the entire supply chain and relying only on small local producers he knows personally. In addition to Pizzarium Roma, Panificio Bonci, and the space at the Mercato Centrale in Rome, always starting from the excellence of raw materials, he has just opened his Pizzarium in Lucca as well.
