Bonci Pizzarium

The experience

Gabriele Bonci's tiny pizza-al-taglio shop near the Vatican, opened in 2003 and widely credited with reinventing Roman by-the-slice pizza. The long-fermented dough is made with stone-ground heritage flours and topped with seasonal, often unexpected combinations, cut and sold by weight. There's essentially no seating and suppli and croquettes round out the counter.

The pizza al taglio that made Bonci famous, with inventive seasonal toppings on 72-hour dough.

What a membership adds.

Everything above is free: the name, the photo, the rating, the exact spot. What members get is the part you can't Google: the sourced insider tip for this place (what to order, when to go, what to skip), every day of your trips unlocked in full with the insider tip on every researched stop, and the concierge at full strength, answering with your own insider tips, no daily meter.