Every Sunday, our bus tour begins at Forno Rosso, for an exquisite Neapolitan pizza, then typically travels to three other stops, including Roman al taglio, tavern-style and deep-dish. Guests go behind-the-scenes, and into the kitchens, to see how these pizzas are made, and hear from the owners themselves.
We then head just a few blocks away to Bonci, a Roman al Taglio-style pizzeria that comes from Rome (the only place they've opened outside of Rome is here in Chicago).
After trying these crispy, focaccia-like slices, we head to Salerno's for a classic Chicago tavern-style and then to MyPi for a classic (and underrated) deep-dish:
Pizza City USA Tours are curated by 13-time James Beard Award-winning food reporter, Steve Dolinsky. Inspired by his book, "Pizza City USA: 101 Reasons Why Chicago is America's Greatest Pizza Town," each tour takes guests to at least four different styles of pizza in about three hours. Pizza lovers will go back in the kitchens to learn more about how the pizzas are made, and in some cases, meet the owners.