Gabriele Bonci, a leavening genius, is the architect of a revolution in the bread-making sector. He has weathered time and fame with confident and happy steps. Whoever tastes his pizza and his popular breads which are conquering the world feels that same happiness. The establishment, founded in 2003 in a busy area of Rome, two steps away from the Vatican, is a simple, inviting kingdom of goodness, where the kind and fast service renders the wait pleasant. Bonci, a flour giant with great hands, as his logo depicts, creates pizzas to die for that are good and digestible. The dough is soft and crunchy, fruit of an accurate workmanship on living flours and expert leavenings, and there is a volcanic variety of quality toppings. There is no menu; it would be impossible. From the red pizza to the smell of oregano to the one with scrambled eggs and tartufo, to red broccoli and grated hazelnut, there is an explosion of flavours and textures, nature and genius, where a passionate committment leaves nothing to chance.