/Le Mani in Pasta with Gabriele Bonci

Le Mani in Pasta with Gabriele Bonci

Gabriele Bonci is one of Rome’s most famous and influential bakers (though he himself would tell you that it is his maestro Franco Palermo who really counts). Bonci’s Pizzarium is among the city’s premier boutique pizzerias, selling pizza al taglio from a small storefront next to the Cipro Metro stop. Yesterday I sat down with Bonci and his friend and flour hook up Fulvio Marino for a chat about the pizza craft, ingredients, and the state of food in Rome, which I will recount in a future post. A few hours later, I attended the first of a two-day pizza course led by Bonci at Tricolore in Monti. You can check out some photos here. Stay tuned for more from tonight’s class. Though Bonci’s bread and pizza classes at Tricolore are sold out for Feburary, you can still get in on his March classes. Visit the Tricolore website for details. For a really nice account of the class in Italian (with a recipe), check out Kitty’s Kitchen.

2016-01-07T03:37:39+00:00 January 21st, 2011|Categories: Carbs, Culture, Gastronomic Traditions, Pizza, Rome & Lazio|7 Comments

7 Comments

  1. kitty's kitchen January 21, 2011 at 12:13 pm - Reply

    Thanks! 🙂

  2. […] This post was mentioned on Twitter by katieparla and Italian Notes, Nathalie. Nathalie said: RT @katieparla: Le Mani in Pasta with Gabriele Bonci [new blog post] http://tinyurl.com/6bg62dq […]

  3. Claudia-Cloo January 21, 2011 at 3:19 pm - Reply
  4. janie January 21, 2011 at 5:25 pm - Reply

    Thanks for posting all the photos on Flickr. My mouth is watering! It reminds me of the pizza my grandmother used to make. I wish I was there now!

  5. Stu February 2, 2011 at 9:53 pm - Reply

    Fantastic!

    Need more details on the method/recipe. Been obsessed with pizza al taglio since my first visit to Rome.

  6. Katie February 2, 2011 at 11:25 pm - Reply

    @Kitty’s Kitchen you’re welcome!

    @Claudia-Cloo Thank you!!!!

    @janie Im glad you enjoyed the pics!

    @stu the recipe with instructions should be published on The Atlantic Food Channel any day now. I’ll also be testing the recipe again this month and will report on how well i do!

  7. […] released into the wild this week. Now even home cooks who can’t afford the pizzaiolo‘s pricey pizza workshop in Rome can take a stab at recreating his bases with creative toppings. The Italian text with […]

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