Buongiorno!
First off, let me tell you how to pronounce my last name: Bonci = Bahn-chi.
I think good things are made with good things and produced by people who genuinely care for the well-being of those who eat them. We are changing the pizza game by embracing my artisanal Roman roots and these guiding principles:
- Quality without compromise
- Use only the freshest, natural ingredients available
- Agriculture as culinary art
We only use ingredients produced by people who share our beliefs and respect the true value of culinary and nutrition.
This is how we are … Simply Natural.
Grazie Ci vediamo presto,
“It’s amazing … You want it. You want it bad. Your life would be so much better if you have this right now. Leave your family. Abandon your children … You know you want it.”Anthony Bourdain while eating Bonci pizza, The Layover, Season 1, Ep. 7
What is Bonci?
Roman-style Pizza al Taglio
A variety of one of a kind pizzas created to excite and entice. The lineup changes frequently throughout the day based on availability of locally sourced ingredients. Vegetarian options always available.
Suppli
Roman-inspired rice and pasta balls stuffed with cheeses and meats.
All natural teas, sodas, juices, craft beers and wines
All debit and credit cards accepted. Sorry, no cash payments accepted.
Simply Delicious.
Deliciously Simple.
How to Bonci
Our style of pizza is “Al Taglio” which is a large, rectangular pizza loaded with toppings, cut with scissors into quadrilateral slices and sold by weight. This approach makes it easier for you to customize for both price and variety. So, the first thing you do is to take a number from the dispenser there on the counter. Got your number? Great. Now time for some fun …
Step 1: Pick Your Pizza(s)
In front of you is a beautiful array of anywhere from 12 to 15 pizzas, which includes our mainstays — like the exquisitely simple Margherita — along with new creations — like pumpkin, speck and caciocavallo — that rotate in throughout the day. Your friendly counter person will guide you through each pizza, answer your questions along the way and help you with your selections.
Step 2: Your Pizza Weigh In
Once selected, your counter person will then weigh the items selected and give you a printed ticket. While your pizza gets the final Bonci touch, select your beverage and take your ticket to the register. (Not doing pizza? No problem. Your server will help you select the perfect suppli for your appetite.)
Step 3: Savor the Flavor
Pick up your eagerly anticipated pizza, suppli and … Enjoy!
Ciao, and please come again soon! Oh, and please spread the Bonci love to your friends and family. We know they’ll love it, too.
Simply Revolutionary.
Who is Bonci?
Rome’s esteemed pizzaiolo Gabriele Bonci creates pizzas that are so delicious, so creative, and so visually stunning that he has developed a fanatical following not only in Italy, but around the globe.
And now this pizza maestro has brought his recipes and his famed al taglio pizza to Chicago.
A Bonci pizza isn’t your run-of-the-mill round pie with processed toppings.
Bonci is a reinvention of pizza that embraces quality above all else. That “quality without compromise” approach is a philosophy Gabriele learned at a young age working at some of the finest restaurants in Rome. And it’s an approach he’s using to change the pizza game.
“There has been no progress,” says Bonci. “Pizza has traditionally been seen as food for poor people and so pizza makers would use cheaper industrial dough and cut corners on quality. I refuse to do that.”
Bonci’s vision, passion and inventiveness can be found in everything we make. His creations are unlike anything you’ve ever had before, because Bonci is unlike any chef you’ve met before. He brings a level of excellence to pizza that is at once refreshing and daring.
And all he asks you to do is take a bite. You’ll see what it’s all about.
Simply Fresh.
Why Bonci?
Gabriele has created 1,500 different pizza recipes. To date, no one has tried to eat them all at once.
Vogue magazine’s food critic refers to Gabriele as “The Michelangelo of Pizza.” We’re guessing that’s a good thing.
Gabriele’s restaurant in Rome is called Pizzarium and its most popular pizza is Potato. Yep, potato. Try it…it’s awesome.
Our signature dough is made with heirloom wheat flour and takes 72 hours to create. Because greatness takes time.
Bonci pizzas are cooked in special ovens shipped over from Rome that create the perfect crust and crunch.
Airy yet Crisp.
What’s With That Bonci Dough?
One bite of our pizza and you’ll know that our dough is something truly special. And, by design, its creation is neither fast nor easy. Because, well, we know there’s no shortcut to greatness.
Bonci uses a 100% organic proprietary blend of heritage stone ground flours produced in Italy. Then we mix the flour with water, EVOO and salt. The dough is then left to rise for 48-72 hours and, when baked, the result is a thick but light and airy crispy crust rich in natural fiber.
And it’s the perfect bed for our incredibly fresh and flavorful toppings.
