Finding Roman Style Pizza and Authentic Italian Gelato

Pizza Trio at Gelati & Peccati
Pizza Trio at Gelati & Peccati

From Buona Forchetta Family comes Gelati & Peccati, a new walk up Roman-style pizza (pizza al taglio) and authentic Italian gelato spot opening in North Park this August. The first collaboration from Buona Forchetta founder Matteo Cattaneo and longtime employees Luca Zamboni and Giovanni Bonomi, the 800-square-foot shop is inspired by the ubiquitous and beloved pizza stands and corner gelato shops found throughout Italy. Although Roman-style pizza has already made its debut at the Buona Forchetta location at Petco Park, Gelati & Peccati marks the first foray devoted solely to the pizza style for Buona Forchetta Family, whose namesake Buona Forchetta restaurants feature Neapolitan-style pizza made in hand-built wood-fired ovens. Rooted in Italian technique, Gelati & Peccati’s menu focuses strictly on pizza al taglio and gelato and will be both an all-day and late-night destination, serving 40 kinds of square-shaped, crispy-yet-airy crusted slices daily alongside 18 flavors of gelato, in an indoor-outdoor space.

Zamboni’s menu at Peccati, which is Italian for “sins,” will feature seven signature styles of pizza named after each deadly sin, including Ira (wrath) with ricotta, arugula and  Calabrian ‘nduja and Lussuria (lust) with mozzarella, cacio cavallo, guanciale and fresh truffle. Zamboni spent time working at world-famous Bonci Pizzarium in Rome under Bonci Gabriele, who has since opened the only U.S. location of Bonci Pizza in Chicago. Like his former mentor, Zamboni will utilize unexpected toppings to surprise guests with his rotating daily menus. His dough, fermented for 72 hours, is 80 percent water, which creates the crusty exterior and bubbly interior.

Giovanni Bonomi’s gelato, made with high-quality, organic ingredients, will include unexpected sweet and savory flavors like Saffron Pistacchio Vanilla, Popcorn, Fig and Banana Caramel Walnut Brownie. A selection of plant-based flavors made with coconut and rice milks, as well as whole fruit sorbets will also be available. A traditional Pozzetti gelato case will house all flavors, keeping them at optimal temperature. While Giovanni’s traditional flavors have long been on the menu at Buona Forchetta restaurants, the menus will soon feature a wider variety of flavors.


10 a.m. to 11 p.m. Monday through Thursday

10 a.m. to 2 a.m. Friday through Sunday


Started in 2011 as a tiny Italian restaurant nestled on a leafy corner of San Diego’s South Park neighborhood, Buona Forchetta has since grown into Buona Forchetta Family, a fast-growing restaurant group helmed by owner Matteo Cattaneo. In addition to the three core Buona Forchetta restaurants, widely known for their Neapolitan-style pizza, there is also an Enoteca that serves as a market and deli. This year the group will introduce three new concepts, all centered around the food from Matteo’s childhood in Italy. Central to the Buona Forchetta experience are its hand-built wood fired pizza ovens, tended to by pizzaioli who ensure a perfect pizza every time. All Buona Forchetta Family restaurants deliver exceptional and authentic Italian hospitality, with menus that have a strong focus on the traditional recipes special to an Italian dining experience.