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FORNO PASTICCERIA COLAPICCHIONI, the mark of goodness since 1934 as well as excellence in art baker and confectioner’s in Rome. authentic flavors of the ancient Roman countryside, since the Antico Forno Colapicchioni uses the best products of Rome and Lazio. Here we can savor the delicious Roman pizza to the blade, which is prepared with flour, water, olive oil, extra virgin olive oil, yeast and salt.

Tradition, experience and creativity of Angelo Colapicchioni, handicraft master, give more than eighty years flavors of yesteryear. In the heart of Rome, just a short walk from Castel Sant’Angelo, the Forno Pasticceria Colapicchioni offers its customers products of high quality confectionery and bakery. We choose always the finest ingredients, to create the bread and the most delicious cake in Rome. In our stores we have more than twenty people, including skilled workers, apprentices and salespeople. We work with passion alongside the founder with one goal: satisfied customers, preparing by excellent baked goods, following cutting-edge production processes and always choosing the finest ingredients. We are among the historical Italian shops that have been able to maintain high craftsmanship. Therefore all ‘inside of the best Italian pastries.

In the two outlets, the Oven Via Tacitus and the historian local Via Properzio, in addition to the award-winning Roman white pizza and tasty natural bread without additives, troviano true delights, including the most important realities panarie of Lazio. Beyond that, the characteristic casarecci of Lariano and Genzano, the bread of durum wheat, the best products of Rome and the Lazio region, the most quoted crus of oils of Sabina, Tuscia, the Frusinate, the most inviting and award-winning labels DOC and IGT and selected Lazio specialties.

Do not miss the “jewels” of the artisan family production: the Pangiall’Oro, unique taste and extraordinary evolution of Roman pangiallo, patented in major countries of the world; the Imperial Panpepato cake with dried fruit also exotic and black pepper in Malaysia, happy marriage between our tradition and Eastern and finally the Classical Roman Pangiallo with spelled flour. Among the specialties of pastry, do not miss the pretzels wine with extra virgin olive oil of Sabina and Tozzetti with Roman hazelnuts.