/Buono Come il Pane

Buono Come il Pane

pizza

This is more than just a slice of pizza. It is one of the reasons artisinal bakeries in Rome still exist. If it weren’t for the profits reaped from pizza al taglio, crostate, ciambelle, and biscotti, small bakeries could no longer afford to make bread. Sounds crazy, I know! But panifici artigianali using quality ingredients cannot compete with the industrial bakeries that churn out loaves made with inferior flour and yeast that are snatched up by the city’s supermarkets, alimentari, and hotels. Fortunately Romans (and expatriates!) have a healthy appetite for the supporting actors that keep Rome’s bakeries afloat. I like to think I do my part!

Now without getting too political, I kindly ask you to boycott supermarket bread. Go to the local forno or panificio (bakeries with ovens for baking bread). Avoid alimentari, too, which usually get all or some of their bread from an industrial bakery. Check out Panificio Monti, Panella, Forno Pasticceria Colapicchioni, and Roscioli instead.

2016-01-08T12:26:38+00:00 April 23rd, 2009|Categories: Carbs, Gastronomic Traditions, Pizza, Rome & Lazio|7 Comments

7 Comments

  1. My Melange April 23, 2009 at 2:14 pm - Reply

    I will gladly boycott and ONLY get my bread and pizza al taglio at local bakeries 🙂 A most delicious boycott, indeed!

  2. ciaochowlinda April 27, 2009 at 1:14 am - Reply

    How could you leave out Renella on via del moro? THE best pizza and bread.

    • Katie April 27, 2009 at 1:35 am - Reply

      @ciaochowlinda I thought about it. I love their bread but I have not been loving their pizza lately. It has really gone downhill. Ill swing by for a loaf or some brutti ma buoni but i save my pizza al taglio calories for elsewhere.

  3. exromana April 28, 2009 at 8:43 pm - Reply

    adore all the ones mentioned in your post. a
    hidden gem, in my opinion is at passi bakery, in testaccio (i am a big fan of anything testaccio). they have a simple pizza rossa, it’s for those who like their pizza al taglio thin and crisp. the pizza ai funghi is also lovely. like gelato, everyone has a fave when it comes to pizza al taglio. thanks for this post.

    • Katie April 28, 2009 at 10:42 pm - Reply

      @exromana I LOVE Passi. I take clients there when I do market tours in Testaccio to show them what a Roman alimentari is like (then contrast it with the decidedly un-Roman Volpetti). I dream about Passi’s pizza rossa. Thanks for reminding me of the name!

  4. bettie casis October 13, 2011 at 6:02 pm - Reply

    artigianal pizza will never disappear, its quality is indisputable and people know it!

  5. Valeria February 28, 2012 at 8:18 pm - Reply

    I just spent 10 days renting an apartment almost directly across from Panificio Monti. Their breads and pastries were absolutely incredible and the 2 ladies behind the counter picked out something good and new for me every day. What a woderful place. Signed, Hungry in Atlanta GA

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