Slow-leavened pizza
Roman-style pizza made with slow leavening for high digestibility. The dough has a pronounced open crumb and comes in flavours such as truffle and mushroom, or gorgonzola and walnuts.
Dining · Roma (RM)
Slow-leavened Roman pizza and artisan pastries between via del Corso and piazza di Spagna
Eccellenza Italianacertificata 2025–2026ID 17118
Read on
The place
In the heart of Rome, between via del Corso and piazza di Spagna, GRANO - Frutta e Farina celebrates the Italian tradition of pizza and artisan baked goods. The venue was born from a meeting between friends and Costa Group, with a workshop where slow-leavened Roman-style pizzas are prepared daily for high digestibility, with well-aerated dough and quality ingredients. Alongside pizza, the offer ranges from pastries with cream and fresh fruit to yogurt enriched with very fresh fruit and cereals.
At the table
GRANO - Frutta e Farina was founded in 2020 from a meeting between friends and Costa Group, with the aim of bringing a dining offer centred on artisanal quality to the historic centre of Rome.
Why you can trust it
GRANO - Frutta e Farina is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
GRANO - Frutta e Farina is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
Roman-style pizza made with slow leavening for high digestibility. The dough has a pronounced open crumb and comes in flavours such as truffle and mushroom, or gorgonzola and walnuts.
Cream and fresh fruit desserts, tarts, Salento-style pastries, brownies and cheesecake. Generous use of dried and dehydrated fruit, including goji berries valued for their antioxidant properties.
Whole or low-fat yogurt enriched with very fresh fruit, cereals, nut crumbles, berry purées and dried fruit, prepared to order to preserve freshness and nutritional value.
Bread made with sesame seeds, rich in protein, carbohydrates and essential fats, which give the product both flavour and nutritional value.
The figures
What visitors say
«Excellent pizza dough, very well aerated. I had the pizza with truffle and mushrooms and the one with gorgonzola and walnuts. Fair price for a quality product.»
«Five of us ate 2 kg of pizza and didn't even feel it afterwards! Truly delicious!»
«Really good — two spritz with a pizza tasting board of different kinds, all excellent and made in-house, for a total of €20. Considering we were right behind piazza di Spagna, I found it fair value.»
«The pistachio cannolo was superb, but in the heat it was the yogurt that really revived me.»
Reviews appear in the language each guest wrote them in.
In the making · The method
Roman-style pizza is made following the timing of slow leavening, a process that demands patience but produces well-aerated dough and high digestibility.
The in-house workshop allows every recipe to be prepared by hand each day, from pizzas to pastries, from yogurt to baked goods.
The offer is built on quality ingredients: very fresh fruit for yogurt and desserts, dried fruit with health properties, sesame seeds for the bread, and carefully chosen ingredients for the pizzas.
