Review
Antico Forno Roscioli is the historic bakery at the heart of the Roscioli family story, with roots documented as early as 1824 on Via dei Chiavari, just behind Campo de’ Fiori. Long before the restaurant and salumeria, this was the foundation: a working forno supplying bread to the neighbourhood and shaping what Roman baking should be.
The offering remains broad and deeply Roman. Shelves are lined with breads, focacce, pastries, biscuits, and savoury staples, alongside supplì and small baked snacks meant for quick stops rather than lingering meals. A quintessential highlight is the pizza al taglio and pizza bianca, thin and crisp, sold by weight and topped simply — from olive oil and tomato to potato, mozzarella, and seasonal vegetables. It is everyday Rome at its best: informal, dependable, and rooted in centuries of practice rather than presentation.