The exterior is crispy and golden from frying. Inside, risotto is bound with egg, filled with ragù, mozzarella, and peas. The mozzarella melts with the heat of the rice. This classic Roman snack is made fresh and pairs perfectly with pizza. Reviewers specifically praise these supplì.
Tips from diners
Order 2-3 supplì with a slice of pizza and you have a complete, filling meal for under €15.
This simple pizza showcases the fermented dough itself. The ricotta is creamy and slightly whipped, topped with fleur de sel. The 72-hour fermentation creates a base that's simultaneously crispy and airy. No tomato sauce — the focus is on dough quality and the purity of the ricotta.
Tips from diners
Order this first to taste the dough quality without other flavors interfering. This is how to judge a pizza al taglio place.
This advanced combination starts with thin potato slices, then tops them with braised veal intestines (coratella) that are tender and flavorful. The potatoes provide starch and sweetness. This dish demonstrates Bonci's creativity and willingness to explore offal and unusual toppings. It's for adventurous eaters.
Tips from diners
Try this if you enjoy offal. The preparation is refined and not intimidating. The potatoes soften the texture.
In season, Bonci fills slices with zucchini blossoms and adds fresh burrata on top. The lemon zest brightens everything. The flowers remain delicate despite the heat. Burrata's creaminess contrasts with the pizza base. This vegetarian option shows the kitchen's commitment to seasonal ingredient quality.
Tips from diners
This only appears May-July. If you visit during those months and see it, order it. It won't be available year-round.
Sliced mortadella from Bologna is paired with a subtle pistachio cream. The mortadella's fat renders slightly in the warm pizza, making it richer. The pistachio is not overwhelming — just enough to add a nutty undertone. This combination represents modern Roman pizza thinking while respecting tradition.
Tips from diners
Ask for the mortadella to be added fresh after the pizza is cut — it retains better texture this way.
Founded in 2003 by legendary pizzaiolo Gabriele Bonci, Pizzarium is Rome's benchmark for pizza al taglio sold by weight. The dough ferments for 72 hours using organic Mulino Marino flour, creating an airy, digestible base. Bonci has developed over 1500 recipes showcasing seasonal ingredients, from classic tomato and mozzarella to creative combinations with vegetables, seafood, and charcuterie. The location in Prati is a short walk from Vatican Museums.
Located 2 minutes walk from Cipro Metro station and 10 minutes walk from Vatican Museums. Perfect for a quick meal before or after sightseeing.
This place is always busy. Expect lines 12-1 PM and 6-7:30 PM. Visit at 2-3 PM or after 8 PM for shorter waits.
Pizza is sold by weight — typically €15-45 per kilogram. A normal slice with light toppings is €4-6, more loaded slices up to €7-8. Budget €20-30 per person for pizza plus a supplì.
The 72-hour fermentation is the signature. Ask the staff about the fermentation process — they're enthusiastic about explaining the technique.
Page last updated: