ristorazione — Roma · Lazio
In the Quadraro, a district east of Rome that still keeps the pace of its old rioni (traditional neighbourhoods), the Caucci brothers have run an artisan pastry shop since 2006 that the area has made its own. The secret, here, lies in the dough: sourdough starter, family recipes, no shortcuts.
The entrance is that of a neighbourhood shop that needs no showy sign: the Quadraro already knows it, and visitors from elsewhere soon learn to find Via Marco Decumio. Since 2006 the Caucci brothers have built a quiet, solid, family-run presence here, where family recipes pass from hand to hand without losing anything.
Everything is decided at the counter. The cornetti come out warm and are filled to order — custard, pistachio, chocolate, cream — with visible care. The salted caramel specialty, flagged by customers as one of the house's revelations, shows an ability to innovate without betraying its artisan register. Fair prices, always-fresh products: the formula is simple and it works.
The workshop works every day with sourdough starter: the cornetti dough is soft and fragrant, the ciambelle have that recognisable rise, the bombe are light. In the Christmas season production extends to artisan panettoni, made without mono-diglycerides, confirming a method that does not change with the calendar.
A neighbourhood pastry shop that, twenty years after opening, still makes the trip to the Quadraro worthwhile. The page covers what is made, opening hours and how to get there.
