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Via Trionfale 36
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Natural artisan bakery of the famous Roman chef-baker Gabriele Bonci.
What we love
The sourdough bread
The pumpkin bread made without water
The fragrant bread with garlic and rosemary
The Italian croissants with French butter
The delicious fresh pastries by Valerio Coltellacci
The mini pizza canapés
The pumpkin panettone with candied pumpkin
The white pizza at 90% hydration and 72 hours of fermentation
The PaneNostro with Poggi flour that lasts 100 days
The sandwich that goes by meter, stuffed with quality products
The millefeuille that is always made fresh
, a type of Italian donuts
What to know
The flour used are mainly from Mulino Marino di Cossano Belbo and from Azienda Agricola Poggi del Lazio
The team of bakers are led by Gabriele Bonci and the maestro Franco Palermo
French butter "Pamplie" is used for pastries. It is the same kind of butter that the French pastry chef, Pierre Hermé, uses.
The deli counter is assorted with products of gastronomy DOL (with origins of Lazio)
Jams and tomato sauce used are selected from Gabriele's trusted manufacturers
They also sell hamburgers with meat from La Granda and homemade bread
What to do in the surroundings
St. Peter's Basilica
Climb up to the highest point of
view the beautiful panorama
Go shopping on
Via Cola di Rienzo
Go to the
, and hear the canon go off at noon
How to get there
Numerous public transport stop near the bakery. Metro Line A stop Ottaviano is 10 minutes walk away.