Pizza al taglio, the Roman-style pizza cut with scissors and sold by weight, lands in New Orleans today. The highly-anticipated third U.S. location of Italy’s acclaimed Bonci Pizza opens its doors in the Warehouse District at 9 a.m.
Bonci made its American debut in Chicago two years ago, kicking off an U.S. expansion of the pizza empire built by Gabriele Bonci in Rome. Bonci opened his first shop, Pizzarium, near the Vatican museum’s entrance in 2003, and it has since become an internationally recognized destination, gaining Anthony Bourdain as a fan. The team behind the American expansion is a separate company; Bonci USA is made up of restaurant veterans Rick Tasman and Chakib Touhami.
Al taglio literally means “by the cut.” The cold-fermented, heirloom wheat-based dough is baked in rectangular pans and covered with a daily rotating combination of toppings, along with some signatures. On opening day, the New Orleans location will offer signature toppings of meatball, sopressata, zucchini ricotta, potato mozzarella, and one specially-made for the city, muffuletta. Bonci will also serve beloved Roman street food suppli, similar to arancini.
Bonci is located in the The Julia, a mixed-use development in the Warehouse District on the corner of St. Charles Avenue and Julia Street. It will be joined in the building in September by the Oprah-backed True Food Kitchen.
Bonci, 726 Julia Street, is open seven days a week: from 9 a.m. to 10 p.m. Monday through Thursday, 9 a.m. to 11 p.m. Friday and Saturday, and until 9 p.m. on Sunday.
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