Pizzarium in Downtown: Almost Like the Pizzarium in Rome

Categories: The Critic
pizzarium pizza al taglio 2.jpg
Pizzarium in downtown: funghetto, campagnola, patata tartufata, Genovese

On a recent weekday afternoon at Pizzarium, an afterwork crowd trickled in to pick up a few trays to-go. Pies are on display behind glass. Crusts are about a half-inch thick, with large bubbles and a pleasant chew. (Doughs rise for about 96 hours.) Toppings vary. Some pies, including one topped with red onions, cherry tomatoes, Kalamata olives, and shriveled arugula, had clearly been sitting around too long.

Others, such as the funghetto, sprinkled with mushrooms, garlic, oregano, black truffle cream, and extra-virgin olive oil, as well as the campagnola, with eggplant, mozzarella fior di latte, mozzarella di bufala, and roasted red peppers, looked fresh. They were delectable.

At downtown's Pizzarium, prices range from $2.34 per margherita taster to about $41.80 per tray for the more creative pies, such as potato and rosemary or mushroom and speck. Five taster slices and one arancino ai funghi -- a risotto croquette filled with mushrooms and mozzarella cheese -- were $22. That easily feeds two.

Comparing Pizzarium and Lucali makes little sense -- not only because I like Lucali better, but also because they are different types of pies in a different price range.

Comparing downtown's Pizzarium to Rome's Pizzarium makes more sense. They both serve Roman pizza al taglio, employ like-minded methods for slow-rise doughs, and operate on a similar model.

This downtown pizza spot might not beat the Pizzarium in Prati, and it does not beat Lucali either. But, considering the reasonable prices and delectable funghetto, it's fair to say Miami's Pizzarium makes a pretty good pie.

Just skip the arugula; go for a slice of the excellent mushroom variety instead.

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Location Info


69 E. Flagler St., Miami, FL

Category: Restaurant

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Hi Emily, thank you so much for coming to Downtown and trying our pizza. I hope next time you'll have more time to sit down and have another slice and maybe talk about pizza!

The reasons why I wrote on your article are because one of your readers wrote that " only an idiot would dare open another pizza joint in Miami " referring to another pizza spot and I believe that it is very offensive to publicize something like that, there being people like myself dedicating most of their lifes to better our products. Another point that I would like to mention would be that in your article it was said that a pizza joint at south beach was miamis best! It would be good to make it clear that there are different styles of pizza. In these styles, the round pizza which comes from Napoli, is considered the original style of pizza. Then we have, in these types, Round Roman style pizza and Pizza in teglia alla romana and that is why neither can be generalized as the best type of pizza. These three would be the orginal styles of pizza before NY style pizza, Chicago style pizza etc. As I already mentioned, in all occasions that I could, il grande Maestro Gabriele Bonci has nothing to do with this Pizzarium. I was fortunate enough to have two great mentors like Angelo Iezzi and Federico Del Moro which I am sure you know who they are. Hoping that I haven't offended anybody, I conclude this by thanking you again for your time.


Probably important to note that the "reader" who commented on the Lucali piece about Pizzarium having better pizza was none other than Pizzarium's owner himself.

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