Since 1934, the Forno Pasticceria Colapicchioni has been the mark of goodness, a symbol of the excellence of the pastry-maker's art and the best food products in Rome and Lazio. Unrefined oils, Lazio DOC wines, buffalo mozzarella from the Agro Pontino, and traditional sheep's milk ricotta to be spread on warm, fragrant bread and crisp pizza shells. Authentic aromas and flavours of the ancient Roman countryside, worthy of a Grand Tour of taste.
Brick arches, warm wood panelling, and a fantastic view of Rome painted by artist Sigfrido Oliva make the Forno Pasticceria Colapicchioni an unmissable stop on a walk in the capital. Between St. Peter's and the Tiber, Forno Colapicchioni is an address that conceals a secret: the taste of authentic and simple yet exquisite quality, to give everyone the privilege of an exclusive pleasure and the opportunity to know our world-famous products.
This is the case of what could be called the Forno Colapicchioni's flagship product, the Pangiall’Oro, the family jewel, the result of a reinterpretation of an ancient Roman recipe, and today patented in countries around the world. < br/> Forno Pasticceria Colapicchioni draws upon the knowledge of bygone days, made of memories and emotions. With the passion of generations – handed down by his grandparents – Angelo Colapicchioni and his family create delicious and irresistible hand-made treats every day. An alchemy of fragrances and flavours for cakes that encapsulate history: incredibly faithful to tradition, yet full of flair and always seeking new ideas; the perfect blend, in fact, of tradition and innovation.
Like the Panpepato Imperiale, made with flour and nuts, with Malaysian black pepper and exotic fruit. Exquisite fragrances, aromas and flavours, for an everyday gourmet pleasure to be savoured slowly; the flavour of Rome to take away.