Panificio Bonci

Gabriele Bonci became a household name when he spearheaded the “gourmetization” of pizza in teglia (“in a pan”), served by the square – a mainstay of every Roman forno (although, as the case with another Roman classic, carbonara, this too was a fairly recent invention). Despite this, Bonci always thought of himself as more of a baker: in the pursuit of “ethical, sustainable and subversive” bread, in 2012 he opened his bakery in what used to be an old-school panificio (“bakery”) in the Prati district of Rome, keeping its vintage neon sign as a tribute to tradition.