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Panificio Bonci

Panificio Bonci

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
  • The lightweight bombe, 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
How to get there
  • Numerous public transport stop near the bakery. Metro Line A stop Ottaviano is 10 minutes walk away.