"Gabriele Bonci’s landmark pizza al taglio (pizza by the slice) shop near the Vatican Museums has become a globally acclaimed landmark where cold-fermented, heirloom wheat-based dough is topped with exquisite produce from biodynamic farms and artisanal cured meats and cheeses. Most toppings change from day to day, or even hour to hour, but Pizzarium’s signatures (tomato-oregano and potato-mozzarella) are nearly always available. There are only a few high-top tables outside and no seating, so don’t wear yourself out too much wandering the museums before stopping by. The place is packed at lunchtime; avoid an hour-plus wait and swing by after 3 p.m." - Katie Parla
Katie Parla
