You’d think that there was nothing new under the sun that I could write about Gabriele Bonci. I’ve written so much about him and his classes, that my posts and You Tube videos have become one of the reference points to getting in touch with him to learn his magic.
Sometimes people write to me with specific questions about recipes or techniques. Most get in touch for information about his twice monthly pizza classes. But every so often I get a request of a different kind. Professional chefs or pizzeria owners who would like to come to Rome and take a private class with Gabriele. Not the home cook type of class he usually teaches (which is fantastic), but one that addresses the specific issues facing professionals who would like to recreate his pizza in restaurant ovens far, far away.
Before the holidays I had a great time helping facilitate one of these private classes with a super fun couple from California, John and Gesine, who own two restaurants and are about to open a third, focusing on Italian street food. (all those past porchetta posts were part of my research to help them too).
Since they are both chefs, the private pizza class went right to the heart of things. Gabriele discussed flour types, quantities, mixing methods, rising times. We talked ovens, we talked reheating. And got our hands very dirty with dough, flour and toppings up to our elbows.
Bonci’s normal classes focus on his signature type of long rise, high hydration dough which makes its way into the pizza he serves at Pizzarium. In this class, instead, we packed how to make four types of dough into our one night class. Focaccia pugliese, focaccia genovese, traditional pizza al taglio romana and his own ethereal version of it.
Yes, we did get into toppings as well. But this was all about the dough, and how tiny differences in variables like water, rise time and temperature can result in huge differences in texture, crumb and taste.
Amazing how much ground you can cover in a few short hours.
And how much pizza you can eat sample.
To find out more about Bonci’s private classes you can email directly or else I am happy to help set up a custom made experience that suits your needs. Just send me an email for more details.
And for more of my posts about Bonci you can find all the links here, including information about his group classes in Rome.
For more information about eating in Rome and other food related activities, download my app, Eat Italy, available on iTunes.
mmm… I can almost taste it! All the way from Australia.. it looks fantastic and the pics are great! Maryann
Thanks!!
Elizabeth, we have Bonci on our radar and will be happily sampling his “from what I have heard & read” amazing pizza at Pizzarium which is quite close to our rented apartment in Rome! My mouth is watering…I’m getting excited!
As a frequent reader of this blog, its interesting to see Rosso pop-up. Its in my hometown and I will stop in and see how they apply their newly formed skills when next back for a visit. Grazie.
Could you help me learn how to cook Pizza from “gabriele bonci”
It is very difficult to find out the contact information about him.
Now I have stayed in Frankfurt, Deutschland.
Just send me a direct email and I can try to help you out. It’s not easy!
I am jealous.Great experience great photos. I would like to join !!! One Day….
Hi Elizabeth
I am in italy right now and would like to take pizza course with gabriele.
can you help me out?
If you send me an email to my address at [email protected] I can try to help you.
Hello,
We are visiting Rome for a short stay at the end of June and it would be magic if there was a Bonci course on or possibly a private class…. Is he still holding these courses as I can’t find any info online?
Thanks for your help,
Jo
If you can send me a direct email I can see Bonci is available for a private class. [email protected]
Hi Elizabeth,
We are also travelling to Rome on the 14 July and staying for 7 nights and would also appreciate any info you would have on Bonci classes. We have had his pizza and loved it so would be interested in taking a class.
Eurife
Sorry Eurife, but Gabriele is not doing any more classes this summer. He’ll start up again in the fall.