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Rome Restaurants: New Takes on the Classics

Slide 2 of 5

Pizzarium

Gabriele Bonci rescues the reputation of pizza al taglio (by the slice) by using esoteric flours (enkir, kamut) and a 100-year-old sourdough starter. He often tries out experimental combos like “LSD”: licorice, sausage and dates. Via della Meloria 43.

Photo © Andrea Wyner.

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