Tradition and the Art of Baking in the Heart of Rome
In the vibrant and multicultural Esquilino neighborhood of Rome, just steps from Piazza Vittorio Emanuele, you will find Forno Roscioli, a gastronomic institution where the art of baking has been passed down through three generations. Located at Via Buonarroti 46/48, this historic bakery is a point of reference not only for local residents but for all Romans and visitors seeking authenticity and quality in artisan baked goods.
A Family Story Across the Generations
The story of Forno Roscioli Esquilino has its roots in the Marche region. Pietro Roscioli was born in Rocca di Montemonaco in Le Marche, where he helped his father in the fields before moving to Rome to work with his uncles. Pietro's path in the capital is that of the classic craftsman who builds his expertise from the ground up: starting as a simple apprentice and working his way up to shop assistant, learning all the secrets of the baking trade through years of dedication and hard work.
The experience Pietro gained at one of the oldest bakeries in the capital, the one on Via Chiavari active since 1800, gave him the skills needed to open his own business. In 1972, Forno Roscioli all'Esquilino was officially founded and quickly earned the trust and affection of the neighborhood. Pietro did not work alone: by his side were his sister and his mother, the true custodian of the traditional recipes that still define the bakery's production today. This family dimension brought with it a wealth of culinary knowledge that enriched the offering and made it unique.
Andrea's Famous Pizzette
With the arrival of Andrea, Pietro's son, the bakery entered a new era of creativity and innovation. From a very young age, Andrea showed a natural passion for the art of baking. At just six years old he began experimenting with new recipes, bringing a breath of fresh energy to the family workshop alongside the established tradition. It is Andrea who is credited with inventing the celebrated red pizzette, a product so iconic that it still bears his name today. These pizzette represent the perfect balance between respect for tradition and the ability to innovate, a combination that defines the entire production philosophy of the bakery.
A Complete Offering for Every Time of Day
Forno Roscioli Esquilino stands out for the breadth and variety of its offering. Production ranges from bread of every kind to white and red pizza, from pizza al taglio to pizza alla pala, from hot counter dishes to artisan pastries. Each category deserves its own in-depth look, so rich and carefully crafted is the selection.
The bread is produced following the family's traditional recipes, using carefully selected flours and processes that respect the natural rising times. The variety of loaves available satisfies every need and personal preference, from classic rustic bread to specialties with seeds and grains.
White pizza and red pizza are two pillars of the offering. Fragrant, aromatic, with the right balance between crispy and soft areas, they embody the essence of the Roman tradition. The thick focaccia, offered with various fillings, is a hearty option for anyone looking for a complete and satisfying meal.
Pizza alla pala deserves a special mention. The undisputed star of the counter, it is offered with flavors ranging from the classics to the most creative and tempting combinations. The ingredients used are always top quality, and the variety of options satisfies a wide range of tastes, from those who prefer simple and traditional flavors to those who seek richer and more structured combinations.
Artisan Pastries and Seasonal Products
The pastry selection at Forno Roscioli Esquilino is yet another area of excellence. The croissants, cantucci, jam tarts, and plumcakes follow recipes that have been handed down and refined over time. Particularly appreciated is the sour cherry jam tart, a dessert that captures all the flavor of the Roman and Lazio tradition.
During the holidays, the bakery produces artisan panettoni and pandori for Christmas, and Easter colomba cakes. These seasonal products require lengthy and complex preparation, but the final result more than repays the effort: soft, fragrant, ingredient-rich baked goods that stand alongside the finest specialized pastry shops.
