He attends the hotel management institute, carries out some summer jobs in his school years and once he graduated, Gabriele goes around various restaurants in Rome starting from the renowned restaurant „Il Symposio”.

The experience in the professional kitchen makes him discover his true calling. Bonci is at ease among the flours, close to an oven with very high temperatures, with a shovel in hand.

2003 is the year he abandons the kitchen with the opening of Pizzarium, one of the first establishments in Rome to use only organic products and meticulously research quality ingredients. It all starts with flour: forgotten cereals, ancient grains, all rigorously rich in fibers, with intact germs, ground with natural stone and an ancient mother yeast, regenerated for decades for a dough that has become legendary. 

Gabriele Bonci managed to patent a mixture of grains and cereals called „Pane di sempre” with which he creates almost all his leavened products: in this way he obtains a very airy, crunchy pizza with an intense flavor but at the same time light and delicate.

The flour used for his Pizza is all self-produced, following firsthand as a farmer and with farmers. Today there are about 60 hectares of cultivated land, one of its precious grains is the rare blue grain called „Mary’s mantle”, which takes its name from as at the end of its maturation it reaches a blue reflection, and the wheat fields recall the mantle of the Madonna.

The selection of condiments allows him to create incredible recipes, recipes that change daily, following the course of the seasons and the mood of the master. Basically there are only three pizzas always present at Pizzarium: margherita, the “pizza bianca” (simple focaccia) and the one with potatoes.

Gabriele is recognized as a symbol and source of inspiration for all lovers of Roman pizza.

In 2012 after the great success of Pizzarium Gabriele decided to open the Panificio Bonci, always in his beloved city.

In a few years Gabriele became a celebrity, first in Italy and then in the world thanks to a several television programs that see him as the protagonist, he becomes the King of Roman Pizza, the “pizza in teglia”.