Food and drink
They do all the standard Roman bakery specialities: various types of bread; breakfast cornettos (sweet croissants); festive Easter colombas and Christmas panettones. But the main reason people crowd in here is for the pizza al taglio (literally ‘cut pizza’ – ie the takeaway variety), which is baked on long wooden paddles. This ranges from simple, and delicious, pizza bianca (what the Genoese would call focaccia), sprinkled with salt and drizzled with olive oil, to versions topped with courgettes and tomatoes or (my favourite) mozzarella and courgette flowers.
A simple, bustling Roman wood-lined bakery. The two shops are fairly similar: both sell bread and pizza, but the Vicolo del Gallo branch, which stays open in the afternoon when the mothership is closed, also does a good line in pizza ripiena (pizza bianca sliced in half down the middle and filled with salami, cheese, etc).
It’s a bakery, not a café – so you queue, order, pay at the till, and consume your purchase somewhere in the square outside. Service is brisk and efficient.
The bakery is in the south-western corner of Rome’s centro storico market piazza, Campo de’ Fiori. It consists of two shops, divided by the entrance to the cobbled lane of Via dei Cappellari.
For takeaway pizza, you pay by weight. A 3 euro slab should be enough for most people.
- Backpackers / Students
- No fuss