A historic oven in Rome, known above all for the traditional Roman pizza, steaming at all hours of the day, the naturally leavened breads of various doughs and flours: from Lariano to Casareccio bread, from figs to rye bread. Also try the supplì, classic or cacio e pepe, crunchy and always hot. There are also baked cakes such as ciambellone and rustic cakes and, of course, there is no shortage of festive desserts. All artisan bakery products, with the typical roughness of the baked product and the aromas and cooking reminiscent of bread, direct and rustic on the nose and with an immediate and straightforward identity.
The Antico Forno Roscioli it is one of the historical establishments of Rome, opened in 1972. Certificates have even been found attesting to the presence of a bakery in the Rione della Regola since the first half of the nineteenth century. A papal edict arranged that there was an oven in Via dei Chiavari that would sell bread at affordable prices to people with limited economic possibilities, and the Vatican census dated 17 August 1824 confirms this. For about two centuries the Antico Forno thus intoxicates Via dei Chiavari with the scent of freshly baked products, such as bread and pizza.
After two months of closure for renovations, on 19 August Roscioli reopened to the public. The renovations have redefined the spaces of the oven, with the creation of a rotisserie for cooking meats such as chickens and cockerels. Now the historic bakery premises have a contemporary look and feel. There is also a large space dedicated to gastronomy, to eat an express dish prepared in the back kitchens, also to take away. Like tomatoes with rice, eggplant parmigiana, mixed vegetables and carbonara.
Among the novelties, the electric Giararrosto which will expand the gastronomic offer with rotisserie products: organic chicken and homemade pork in primis. A renewed gastronomic offer, therefore, which is added to the other bakery proposals. Not only the smell of freshly baked bread, pizza and desserts, but also the smell of roast meats. The new rotisserie will be in plain sight, right in front of the open laboratory. On the blackboards outside, the gastronomic proposal of the day and Lo Spiedo in the center, with the price of the “Bio di Fileni” chicken. And only on order also the “Golden Eye” chicken from a farm in Velletri. The Porchetta recipe is the classic one, while the Chicken has a cold marinade for 24 hours with the typical Mediterranean aromas, to keep the chicken better juiciness.