Widely considered the gold standard for pizza al taglio (pizza by the slice), Gabriele Bonci's shop is a pilgrimage site for foodies. Forget standard pepperoni; here you will find toppings like potato and mozzarella, burrata with smoked salmon, or pumpkin cream with pancetta. The dough is fermented for 72 hours, resulting in a crust that is incredibly light, airy, and crispy. It is a tiny, standing-room-only space where you take a number and wait your turn. The rotation of flavors changes constantly based on seasonal ingredients. It is located near the Vatican, making it the perfect gourmet pitstop after a morning of sightseeing. The quality of the flour and produce justifies the higher-than-average slice price.
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