ristorazione — Roma · Lazio
In the web of lanes connecting via del Corso to piazza di Spagna, there is a workshop that works every day with flour, fruit and yeast. GRANO - Frutta e Farina has been open since 2020 and tells the story of Roman-style pizza as an act of patience and measure.
A few steps from piazza di Spagna, on via della Croce, GRANO - Frutta e Farina occupies one of those spots in Rome's historic centre where the flow of tourists mingles with the loyalty of locals. Open since 2020, the place was born from the meeting of a group of friends and Costa Group, with the idea of bringing artisanal baking quality to the heart of the city.
The counter is the heart of the scene: here, Roman-style pizza al taglio awaits those who walk in, prepared daily with slow-leavened dough for easy digestibility. The well-developed alveolatura (crumb structure) is the recognisable sign of fermentation respected in its timing. Reviews confirm it with a precise measure: two kilos among five people, and no one felt it sit heavy.
In the workshop inside, the work begins again each morning: doughs, bakes, pastries made with fresh, dried and dehydrated fruit. Crostate, brownies, cheesecake and cream-filled desserts stand alongside the pizza in an offering that spans the day from opening until ten in the evening, seven days a week, without a break in service.
From pizza al taglio to pastries made with fresh fruit: discover the full offering of GRANO - Frutta e Farina on the dedicated page.
