Pizzarium

Indirizzo:
Via della Meloria 43
00136 Roma
Quartiere Trionfale
Tel. +39 06.39.74.54.16
Aperto: mezzogiorno e sera
Giorni di chiusura: domenica (mai nelle settimane che precedono il Natale)
Proposte: Pizza al taglio e rotonda, supplì, crocchette, pane
Chef: Gabriele Bonci
Ferie: agosto
Prezzo medio: da E. 5

I giudizi delle Guide:
L’Espresso:
il salvadanaio
Gambero rosso:
oscar qualità cortesia

Pizzarium is one of Rome’s cult address for pizza gourmet near Vatican Museum and Cipro Subway. Bakery’s heart beating is Gabriele Bonci, Chef with specialization in bread both pizzas and Alchemist that found the treasury of his Personal Legend in grain and yeast, transformed in bread and pizzas which give moments of gastronomic happiness.  .

The passion for yeast explains that one for cheeses and beers (Italian and imported beers, many of which are not easy to find, are offered in the refrigerator near the bench). So it’s all a ferment the Pizzarium pizza, obtained from a dough standing from 48 to 72 hours and using best tomatos, extravirgin olive oil and products discovered with passion between craftsmen discovered in Lazio and in Italy. Tasting can start from traditional pizzas like Margherita, traditional or plain versions, with buffalo’s cheese flakes and basil, or with potatoes and mozzarella cheese, also proposed with sausage. 
Other examples: pizza with pumpkin cream, smoked Provola cheese and bacon, pizza with Ricotta cheese, courgette and rose pepper, pizza with chestnuts, potatoes and alpine pasture cheese into marcs, pizza with boletus mushrooms and bacon fats. Also excellent are pizza with courgette flowers, dates, mint and Bagoss cheese (hard cheese from Northern Italy), pizza with raisin and Stilton cheese (Blue-cheese from England), pizza with artichokes and Gorgonzola (soft Blue-cheese from Northern Italy).
Loving citations to Roman cuisine are pizza with roman broccoli, sausage and Caciocavallo cheese (kneaaded-paste cheese from Southern Italy), pizza with “gricia” (see glossary) and pizza with roman tripe.
Always tempting the rice ball supplì with chicken livers, duck ragout, ‘coda alla vaccinara’ (stewed oxtail, sea glossary) or little whelks and the croquette with potatoes and ‘baccalà’ (dried cod), sometimes enriched with truffle. 
Service is done by a team of very kind and patients girls. There are not tables and you can taste pizzas standing up or carring out in the cardboard.