The story
There’s no shortage of debate when it comes to Rome’s best pizza al taglio, and Bonci—Gabriele Bonci’s celebrated bakery near the Vatican—sits at the center of it. Bruce Pappalardo calls it “legendary,” crediting the spot with revolutionizing sheet-pan pizza through high-quality ingredients and wildly creative toppings. YouTuber xMurry agrees the pizza is good, especially the inventive combinations, but notes the dough doesn’t beat Salvatore’s for him. The takeaway? This is a must-visit experience—lines and prices aside—for its bold, modern take on a Roman classic.
Toppings run the gamut from a Genovese di Montone to a Pizza Ripiena with swordfish cutlet and salicornia; simpler offerings like the Pizza Rossa and a classic Margherita also earn praise. Don’t skip the fried bites: the Supplì and Lasagna Fritta both get the thumbs-up, and a Mini Maritozzo makes for a tidy sweet finish. Whether you’re a purist or an adventurer, Bonci delivers a polarizing but undeniably influential slice of Rome.
Synthesised by AI from every creator’s review. First reviewed 2024.
What diners say
Synthesized from 20 Google reviews · tap an aspect for the detail
Bonci is celebrated for its Roman-style pizza al taglio, offering a wide variety of creative toppings and high-quality ingredients. Diners appreciate the unique pay-by-weight system and the vibrant, bustling atmosphere. However, many note that the service can be slow and disorganized, especially during peak hours, and some feel the prices are steep for the portions.
Pizza quality
The pizza is widely praised for its excellent crust and inventive topping combinations, with favorites like sausage and mushroom, potato, and tomato. Many call it the best pizza in Rome, though a few find the flavors unbalanced or the pizza overly salty.
Service
Service is a common pain point: staff can be inattentive, slow, or even rude, particularly towards non-Italian speakers. The ordering process is described as chaotic, with long waits even after receiving a number.
Value
Many diners find the pizza overpriced, with a small piece costing around €15 and the per-kilo price reaching €45. While the quality is good, several feel it does not justify the high cost, especially compared to other local options.
Wait time
Long lines and slow service are recurring complaints, with waits of 15 minutes or more for just a couple of slices. The busy atmosphere can be frustrating, though some advise using the wait time to decide on toppings.
Atmosphere
The venue is lively and popular, but the chaotic ordering system and limited seating can make the experience feel rushed and uncomfortable. Some tourists report feeling unwelcome.
Selection
The variety of pizzas and fried snacks is a highlight, with many options to choose from. The ability to mix and match by weight is appreciated, and the potato croquette is specifically recommended.
Most-loved dishes
AI summary of what 16 dish mentions say about the food
Reviewers rave about the supplì, a crispy, molten rice ball that steals the show. The overall vibe is rustic, soulful Italian comfort food done with joyful, unpretentious precision.
“The red pizza (marinara) is an excellent simplicity: well-cooked tomato, oregano with a great aroma, and a slightly higher crust that is crunchy underneath. The creator rated it very highly.”
“The dough is really flavorful, crunchy on the bottom, and well-developed inside. The tomato is excellent. I would have liked it a bit more oily, but it's good. Now that it's cooled down a bit, it seems much better — maybe it was too hot and I couldn't fully appreciate all the flavors.”
What creators say
4 creators have covered Bonci. Most active: Bruce Pappalardo, xMurry, More Best Ever Food Review Show
Bonci is a legendary pizza al taglio spot in Rome that revolutionized the concept of sheet-pan pizza with high-quality ingredients and creative toppings; it's a must-visit experience despite the long lines and high prices.
Dishes mentioned
Supplì
This supplì has a top-notch breading, not too invasive, so it doesn't overpower the filling. The rice is perfectly cooked, the tomato is well salted. It's a clamorous supplì. I personally prefer the one from 180 because it's full of basil, but this is really great stuff.
Lasagna Fritta
Same breading as the supplì. The inside has beautiful egg pasta, maybe a little undercooked aesthetically. The tomato is well reduced, with small pieces of meat. It's good — a classic fried food where you take one bite and immediately want another. Honestly, I would have liked a bit more meat, but it's really, really good.
Genovese di Montone
Aesthetically stunning — you can see half a paccheri, carrots, meat, basil, and a bit of mozzarella that stretches. It's very good, but compared to the genovese from Buok, which is one of the best in Naples, this one is a bit less aggressive and rustic. I'd rate it slightly lower than the supplì and the lasagna, but still excellent.
Pizza Rossa
The red pizza (marinara) is an excellent simplicity: well-cooked tomato, oregano with a great aroma, and a slightly higher crust that is crunchy underneath. The creator rated it very highly.
Pizza con Cicoria, Cipolla, Mandorle e Pesto di Pomodorini
The onion is sweet and contrasts well with the bitter chicory. But honestly, I don't taste the pesto of cherry tomatoes much. The only things I really taste are the sweet onion and the bitter chicory. The dough and ingredients are great, but it didn't blow me away.
Bonci is a well-known spot. The pizza is good, especially the creative toppings, but the dough doesn't beat Salvatore's for me.
Dishes mentioned
Pizza Margherita
This margherita is noticeably taller than the other three we tried, but it still crunches. It's very alveolated. The only thing that bothers me is maybe too much oil on top, it covers the tomato a bit. The dough is good, but I prefer the dough of the other places, especially Salvatore's.
Pizza con Hummus di Ceci e Carciofi Stufati
This one with chickpea hummus and stewed artichokes looks like it has meat, but it doesn't. It's not my favorite, but it's good. Ruben likes it a lot.
Pizza con Polpette e Mozzarella
This one with meatballs and mozzarella is a risk — pizza with lasagna on top. But it smells like lasagna, it's good. The dough is good, but I prefer the other doughs we had earlier. It's light though, not heavy at all.
- More Best Ever Food Review ShowLoved
Italy’s Cheapest and Most Expensive PIZZA!! Worse Than Pizza Hut!! · @ 4:26
A famous pizza al taglio spot by Gabriele Bonci with 15-16 rotating creative toppings, including wild combinations like tripe and spaghetti, served by the slice with scissors.
Dishes mentioned
Pizza con Guanciale e Asparagi
The crust is kind of crackery, fresh, and light. It has pecorino cheese, which is very savory and full of flavor — I like it even more than the free parmesan at Olive Garden. The pork cheek is so rich, porky, and crispy. This is a completely different experience.
Pizza con Spaghetti
This is a genius creation. You can feel the noodles as you're biting through a thick layer of cheese. It's almost like a lasagna — so full of different layers. Naturally sweet pizza sauce, super savory, with an amazing balance of herbs and other ingredients. It's a carbohydrate bomb.
Pizza con Trippa
That's a tough one. They boiled the stomach for hours because it's not chewy, it's very soft and almost gelatinous. It's absolutely smothered in pizza sauce, which helps cover up that gamey stomach taste. Do I like it? I could think of about 20 other toppings I would prefer before cow stomach. It's just very new and a little bit awkward.
Bonci is the most famous and probably most expensive pizza al taglio spot in Rome, with a flavorful dough and high-quality ingredients, though the red pizza wasn't mind-blowing.
Dishes mentioned
Pizza Rossa
The dough is really flavorful, crunchy on the bottom, and well-developed inside. The tomato is excellent. I would have liked it a bit more oily, but it's good. Now that it's cooled down a bit, it seems much better — maybe it was too hot and I couldn't fully appreciate all the flavors.
Pizza con 'Nduja, Cipolla Fritta e Mozzarella
Good! Nice and spicy, indulgent with the sweetness of the fried onion. Excellent mozzarella. This one is definitely very tasty. This is excellent.
