After much anticipation, renowned Roman baker Gabriele Bonci has officially launched his pizza venture in Milan, marking a significant arrival in a city known for embracing various culinary styles but lacking Bonci's unique approach. The new location, Bonci milanese, opened on February 27 in a vibrant neighborhood near Corso Buenos Aires, essentially adding a notable piece to Milan's gastronomic landscape. Bonci is not just serving pizza; he is promoting a philosophy that combines traditional baking techniques with a commitment to sustainability and local agriculture.

Bonci's pizza is characterized by its long fermentation process, which can exceed 72 hours, and the use of organic flours coupled with seasonal ingredients. His recipes focus on simplicity, often featuring only a few components to highlight the quality of each ingredient. As Bonci himself states, his venture transcends just pizza; it reflects a broader vision that encompasses agriculture and environmental considerations. This approach has garnered him international acclaim since he first opened Pizzarium in Rome in 2003, setting a benchmark for how pizza can be crafted and enjoyed.

The opening of Bonci's location in Milan is not only a personal milestone for the baker but also a cultural event for the city, which is seen as a national and potentially international stage for diverse culinary expressions. Bonci's arrival is expected to invigorate the local food scene, allowing Milanese pizza lovers to experience his distinct style firsthand and, perhaps, to shift the perception of pizza in a city with such a rich culinary heritage.