BY: Monica Burton
It’s finally here: America’s first, and highly-anticipated, pizza restaurant from acclaimed Italian pizza maker Gabriele Bonci opens in Chicago’s West Loop today. The pizzeria, called Bonci, will serve the same pizza al taglio — baked in rectangular pans and cut into slices with scissors — that has earned Bonci Anthony Bourdain’s approval, not to mention that of the Romans and tourists who routinely wait in line for the stuff at Pizzarium, one of Rome’s essential dining destinations.
Before today, Rome was the only place to find Bonci’s pizza al talgio, known for its creative topping combinations, which, in Rome, have included raspberries with roasted potatoes and cherries and foie gras. The crust, made with an heirloom wheat flour dough that is cold fermented, appears similar to focaccia, though is crisp throughout.
SOURCE: https://www.eater.com/
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