Gabriele Bonci brings his pizza to Chicago
Gabriele Bonci brings his pizza to Chicago

Video: Gabriele Bonci brings his pizza to Chicago

Video: Gabriele Bonci brings his pizza to Chicago
Video: Eating at Bonci Pizzeria. Rome’s Famous Pizza Restaurant in Chicago 2024, March
Anonim

Simone Tondo in Paris, like Giovanni Passerini. Giorgio Locatelli in London. Umberto Bombana instead in Hong Kong. Luca Fantin in Tokyo. If you are wondering who these names are not entirely known in our country, the answer is simple.

They are the so-called “cookers on the run”, more or less young Italian chefs capable of imposing their style, inevitably flecked with tricolor, in different countries of the world.

And if once it happened with chefs, today - a clear sign of the times - it happens instead with pizza makers.

Just this morning we gave you an account of the landing in London, in the fashionable Church Street, of the Neapolitan pizzeria par excellence, the Antica Pizzeria da Michele, never re-proposed outside Naples for 130 years and now before in Rome and today, in fact, in the Perfida Albione.

But today Il Gambero Rosso has revealed the plans for the American landing of Gabriele Bonci, no less.

And it would be a real landing, because after the opening of the "Bonci" pizzeria in Chicago, if all goes well, the monumental Roman pizza chef should open a second pizzeria in the city of the wind and then expand to Boston, New York and Philadelphia.

The news was picked up from across the ocean by the Eater website, which explained to the Americans the meaning of "pizza by the slice", a genre in which Gabriele Bonci excels thanks to the irresistible rectangles of leavened dough proposed by Pizzarium, his well-known pizzeria Roman.

A genre that hasn't always been lucky in the US, explains Eater, with some excellent closures like that of the beautiful Pizzeria Gabbiano in Seattle.

Bonci would shortly follow the arrival in New York of another famous Capitoline pizza chef, that Stefano Callegari who imposed three very popular places in the Roman market: Sforno, Tonda and Sbanco.

As we have anticipated, within a month also New York will have its version of Trapizzino, resale of the homonymous "walking shoe", the corner of white pizza in the shape of a sandwich stuffed with Roman specialties such as amatriciana, coratella, lingua, tripe and beat.

All this while preparations are underway for Gino Sorbillo's New York advent; in fact, even the Neapolitan pizza chef who started from Via dei Tribunali will soon have his New York branch.

As it happens, the three pizza chefs we had gathered under the same roof at the Dissapore Cafè, organized on the occasion of the Salone del Gusto 2016.

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