The best Roman bakeries

The best Roman bakeries: gluttonous treats for the winter

In the winter, Rome’s bakeries transform into magical places, where old and new recipes blend in an irresistible menu of gluttonous treats. Pangialli, panpepati and maritozzi dating all the way back to the Roman Empire, donuts and tarts alla nonna, not to mention modern cakes and pastries, emblematic of the everlasting combination of delicious and beautiful that’s perfect for all tastes and budgets, represent the best examples of local and authentic culinary craftsmanship. Ancient recipes typical of the “poor” Roman tradition meld with excellent ingredients for increasingly attentive and informed customers, flourished with a touch of colour and modern creativity to contrast the uniformity of the flavour. In addition to holiday sweets, customers can also find lighter options that can be enjoyed every day. These desserts are the stuff of dreams no matter your age or provenance, so we invite you to stop by one of the bakeries we’ve chosen below and gift yourself a sweet break on these cold and rainy days. 

The bakery De Bellis is the domain of Andrea De Bellis, an enthusiast of art in general and the confectionery arts in particular. After several experiences abroad, he opened his workshop in the capital’s historic centre. Gourmet pastries and sugary creations in a small, welcoming space bestowed with a boutique style. Piazza del Paradiso 56/57, tel. 06 6861480, www.andreadebellis.it

In the heart of the Jewish ghetto, from the outside Forno Boccione seems like a simple and austere bakery, but don’t be fooled: this place is an institution. Incredible delicacies reminiscent of the medieval kosher tradition are suitable for every Jewish holiday. Amongst their specialties, customers can taste gigantic pastries, braided pastries with sweets and candied cherries and traditional ginetti cookies. Via del Portico d’Ottavia 1, tel. 06 6878637.

In the Esquilino neighbourhood, the bakery Panella has upheld the art of bread-making (they were one of the first to work without gluten) and made ancient Roman sweets, with fresh ricotta and aromatic spices, since 1929. Via Merulana 54, tel. 06 4872435, www.panellaroma.com

In Trastevere, Valzani, a small artisan, family-run business, has produced Roman sweets since 1925, including pangiallo, panpepato, torrone and mostaccioli, all exquisitely Roman, as well as diavoletti al peperoncino. Via del Moro 37 a/b, tel. 06 5803792, www.pasticceriavalzani.it

Also in Trastevere, the modern Le Levain, named after the essential sourdough starter, brings the concept of the French boulangerie to Rome. There are no unprocessed ingredients here, no additives, flavourings or conservatives; shortcuts have no place in this bakery: only the highest-quality products made by hand. Via Luigi Santini 22-23, tel. 06 47543834, www.lelevainroma.it

In Prati since 1934, the bakery Angelo Colapicchioni is a symbol of excellence in Rome. Their products evoke all the flavours of years past and are guaranteed to provide a simple yet authentic food experience. The crown jewel is the Pangiall’Oro, a reinterpretation of the famous recipe dating to Imperial Rome. Via Tacito 76-78, tel. 06 3215405, www.colapicchioni.it

Biscottificio Artigiano Innocenti is a retro-style workshop where top-quality sweets and biscotti are made following the household recipes of yesteryear. Via dell Luce 21, tel. 06 5803926.

Since 1916, the artisan bakery Regoli has contrasted the multiculturalism of piazza Vittorio with traditional desserts in a 1960s atmosphere. Maritozzi, mini pastries and sour cherry tarts can tempt anyone into breaking the Roman tradition of only eating desserts on Sunday. Via dello Statuto 60, tel. 06 4872812, www.pasticceriaregoli.com.