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Radio Mercato Centrale


the bread and sweets

Gabriele Bonci‘s shop

the bread and sweets

For Gabriele Bonci, bread is aggregation, music, nourishment. And also a lot of passion, which he’s experimented with in the kitchen since he was young.
A born and bred Roman, he went to hospitality school and worked in many of the capital’s restaurants before opening a pizzeria in 2003. That’s where the flour, dough, yeast and art of the bakery captured him. In no time, pizza, a simple and popular food, had become a mission, and cooking, its natural integration. For his bread and pizza, Gabriele Bonci uses live flour, freshly ground, rich in germ, with the right protein and glutinic intake. Spelt flour replaces that of wheat, the natural sea salt balances the dough, good water reactivates the proteins and sourdough makes the bread and pizza more digestible and easy to preserve. Bonci’s is an authentic love for the art of flour. Gabriele does not use products in his shop, but ingredients that have a history, a face, hands and a unique craftsmanship.

find out more...

A born and bred Roman, he went to hospitality school and worked in many of the capital’s restaurants before opening a pizzeria in 2003. That’s where the flour, dough, yeast and art of the bakery captured him. In no time, pizza, a simple and popular food, had become a mission, and cooking, its natural integration. For his bread and pizza, Gabriele Bonci uses live flour, freshly ground, rich in germ, with the right protein and glutinic intake. Spelt flour replaces that of wheat, the natural sea salt balances the dough, good water reactivates the proteins and sourdough makes the bread and pizza more digestible and easy to preserve. Bonci’s is an authentic love for the art of flour. Gabriele does not use products in his shop, but ingredients that have a history, a face, hands and a unique craftsmanship.

the shop

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