People travel from around the world to try Gabriele Bonci's legendary pies at Pizzarium. The Rome pizzeria has received countless accolades for its pizza al taglio, the square "by the cut" slices that have become the region's hallmark style.
Now, Bonci has released a cookbook that promises to deliver his iconic pies to your home table, pairing his carefully honed, all-natural technique with an array of seasonally-inspired topping combinations. The first third of Pizza sets out to demystify the pie, its tools and ingredients, techniques, and terminologies. But even experienced pizza-makers are bound to learn from Bonci's nuanced tips and remarkably detailed, step-by-step instructional photographs. Meanwhile, the 80 recipes that follow range from a classic Margherita to fanciful pairings—octopus with potatoes; shrimp cocktail pizza; pies stuffed with mortadella, puntarelle, and anchovies—that are organized according to season.
We're giving away five (5) copies of Pizza. To enter to win a copy for yourself, just tell us about your favorite fall topping combination in the comments below!
This contest will end and comments will close at 5 p.m. EST, Monday, November 11, 2013. One entry per community member. Winners are limited to residents of the continental U.S. Standard Serious Eats contest rules apply.
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