The Guardian ran a really great piece on Gabriele Bonci this week. Since the request for information about Bonci Bo seems to be endless, I thought I’d post the link here. And yes, the title of the article is “Rome’s Michelangelo of Pizza.”
But the fun part of the article is the video they included. Remember when I took those classes with Bonci? During the last one, there was a camera crew following around my friend and colleague Lee Marshall. Here is the video they shot, which is very well done and really gives you a feel of what the classes were like. Not only did they manage to capture some of my favorite classmates playing with their pizza dough , I also have a cameo speaking part!
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Hi Elizabeth,
Thanks for sharing the video and clarifying that language shouldn’t be a problem. I’ve read the article but haven’t seen the video. One question- are classes held in Tricolore or Pizzarium? It’s easier for me to get to Tricolore.
The classes are held at Tricolore. But for now only in Italian.
Yesterday when I saw the headline on that piece I thought “been there, done that”….the Guardian is behind the Liz curve!
@APB: it’s hard to keep up on that curve!
Yeah, especially when eating a lot of pizza….
Great clip. Hope I have an opportunity to visit his shop. I want that fried dough thing that the reporter eas eating. That looked phenomenal.
Hi, I saw this on the Guardian and I’m dying to go, but they are all booked up now. I’m hoping maybe i can go in the spring. I was just wondering, as someone who doesn’t speak any italian, do you think I’d be okay to go?
@Heavenly Housewife: I”m not sure what to say about the language. I did have a friend that went, and spoke no Italian, and I felt she was a bit left out. Hopefully they will be organizing some lessons in English soon.
Do you know of any other pizza schools that exist?
Love it! Here in CA, I’m trying to do everything local, growing my tomato and basil plants very well, buying oil from Sonoma, using farmer’s market cheeses. What in the states have you heard is the best flour to use?
Thanks! Brendan
@ Brendan, Janet, from Janet’s Quality Baked Goods wrote in and sent this information about local grown flour:
http://www.communitygrains.com/
Elizabeth, how many pizzas can I make from 1 batch of dough?
Thanks,
Mariceli