Bonci Pizza

Pronounced “Bahn-chi”, @bonciusa is the Chicago outpost of a Roman pizzeria (which you can find on the “Via della Meloria”, near the Vatican). Here, the Roman “pizza al taglio” (literally “pizza by the cut”) is faithfully transplanted, as a street-food made with craftsmanship. At the Chicago location, as in Rome, you just tell them how much pizza you want, they cut it with scissors, weigh it, and then serve to you over the counter. Pizza al taglio originated in Rome during the 1950s, initially emerging as a practical and economical meal for workers and students. Today, it’s perhaps Italy’s most popular pizza style.

Bonci’s crust is quite airy and deeply fermented, evident in its crumb structure: large open holes and chewy interior juxtaposed with a crisp, well caramelized bottom. The burrata basil slice demonstrates why simplicity can be profound when well executed (apologies for not straightening the basil for my pics). The almost melting burrata combines with bright tomato sauce, fresh basil, cracked pepper, and a tasteful drizzle of olive oil. In contrast to some of the extreme tastes common in Chicago pizza, Bonci’s achieves a sophisticatedly subtle, flavor equilibrium, with a satisfying texture from the crust beneath. With the airy crust, it’s a much lighter slice than you might expect - the type you can imagine holding while traversing the Via Cavour.

For pizza lovers who appreciate craftsmanship and Roman authenticity in Chicago, Bonci is very worth your time.