This is a panificio that has become a landmark for the entire city. Its delights, both sweet and savory, are winners for their highest quality raw materials and for their impeccable workmanship. There are many types of bread to choose from displayed along the counter, according to the day of the week and the whim of the bread maker. They are prepared using select flours and unique baking techniques. One example is the extracotto, baked at 260°C for a lengthy amount of time to obtain the desired crunchiness and consistency that are typical of a wood-fired oven. Another protagonist is the pizza. It is soft and highly hydrated, with an expert use of yeast and salt to exalt the authentic flavor of the wheat. Next to the savory display case there is a notable selection of baked goods and sweets, some of which are vegan. There are cornetti, saccottini, and girelle with perfect layers and a great balance of sugar. But the real news is the menu for fried chicken, the owner’s personal passion, which has been created at this Panificio with some inspiration from the classic American style. The chicken is cooked to order and served with fried potatoes and your choice of sauce. Everything is strictly house-made. The inside of the chicken is well-done while the exterior is super crunchy: this is thanks to the marinade and the American-style breading. They are small details that make the difference, even if the recipe for the fried chicken at Bonci is top secret. Gabriele Bonci, with his work and with his example, is perhaps the most inspiring professional today for youngsters, who in this particular phase of Italian history are striving to find their own way in the kitchen, at a pizza oven, or in the fields that they cultivate with pride.
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