![\"Bonci](\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2020\/03\/Bonci2-220x300.jpg\")
Gabriele Bonci. He’s from Rome. Has a popular pizza place there. Set his sights on the US market, and curiously, the place he chose to debut his concept was Chicago, arguably a population that has very strong opinions about their pizza. He opened one, then another. Added New Orleans. Next up, I think I heard is Miami.<\/p>\n
His concept is a “reinvention” of the pizza.\u00a0 He’s focused on local ingredients and at any one time during the day has 12-15 different pizzas in the showcase.<\/p>\n
You point, they point back as a way of inquiring how large of a slice you want of these rectangular pies in the display.\u00a0 Give a nod, they nod, they weigh it (his pies are sold by the pound),\u00a0 pay (strictly a non-cash operation, btw), they finish your selection in the oven for a few, reslice into bite-size morsels, call your name.<\/p>\n
You fetch. You eat.<\/p>\n
The crust is “thick” by American standards, but light and airy, resembling focaccia. The tomato sauce is pure, and the cheese is ample.\u00a0 I tried two different kinds (pictured) a meatball, and onion and provolone. The latter was the better of the two.\u00a0 There weren’t a whole lot of meat selections when I was in the New Orleans store.\u00a0 I was opening for some spicy salami, or perhaps prosciutto, and the like.<\/p>\n
But meatball was it, and the topping was actually bits of meatball as if they had chopped a ball into pieces or actually made them mini-ball size. The flavor was fine, but I’m of the school that cooks meatballs directly in the sauce, leaving a soft, crumbly texture.\u00a0 Bonci appears to be from the meatball school of cooking separately,\u00a0 baked in the oven until the outside is crispy\/crunchy.\u00a0 Not my thing.<\/p>\n
Onion\/provolone was boldly flavorful.\u00a0 Though I missed a helping of processed pork products as we American pie eaters are used to expecting, it was quite good.<\/p>\n
Another downside (for me)?\u00a0 Kinda spendy.\u00a0 As pictured,\u00a0 $14 worth of pizza.<\/p>\n
BTW, don’t be surprised to see fruit as a topping.\u00a0 Beyond pineapple. Which doesn’t belong on pizza in any case.\u00a0 Nor does chicken.<\/p>\n
I spend a lot of time in Chicago and had always meant to get into his first U.S. outlet, but it’s an inconvenient location for me.\u00a0 So it was just a coincidence that my introduction to Bonci (bon-chee) happened in New Orleans.<\/p>\n
I didn’t find it exceptional enough to merit a return, especially because I have so many favorites in Chicago.\u00a0 But you should try it. Especially as traveling to Italy seems to be out of the picture for the time being.<\/p>\n
Oh yeah, if $110 + for a pizza doesn’t seem unreasonable to you,\u00a0 they ship<\/a>.<\/p>\n Locations and times<\/a>.\u00a0 Photo gallery<\/a>.<\/p>\n <\/p>\n Bonci Pizza Review New Orleans LA Gabriele Bonci. He’s from Rome. Has a popular pizza place there. Set his sights on the US market, and curiously, the place he chose to debut his concept was Chicago, arguably a population that has very strong opinions about their pizza. He opened one, then another. Added New Orleans.… Continue reading Bonci Pizza Review New Orleans LA<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":24054,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,16,22],"tags":[368,2437],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/24056"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24056"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/24056\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24056"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24056"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24056"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a>
\nBonci Pizza Review New Orleans LA<\/p>\n","protected":false},"excerpt":{"rendered":"