Pasticceria De Bellis is a bakery in Centro Storico, Rome.
Editorially verified June 2, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: The €5 individual Setteveli is the order; whole cakes book three days ahead. Closed Monday.
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Address: Piazza del Paradiso 56/57, 00186 Roma, Rome
Panificio Passi in Rome's Centro Storico runs a 1916 family bakery near the Spanish Steps, with pizza bianca by weight, sourdough loaves and a long focaccia.
Worth the queuePizza bianca
TipOpen from 07:00. The pizza bianca lunch counter heats up at 12:00; arrive before then for the freshest batch.
Forno Campo de' Fiori in Rome's Centro Storico has baked the pizza bianca that defines the city since 1924, with the Roscioli family owning the brand.
Worth the queuePizza bianca with mortadella
TipThe pizza bianca with mortadella eaten standing up is the working-quarter ritual. Cash only.
Panificio Passi in Rome's Centro Storico runs a 1916 family bakery near the Spanish Steps, with pizza bianca by weight, sourdough loaves and a long focaccia.
Worth the queuePizza bianca
TipOpen from 07:00. The pizza bianca lunch counter heats up at 12:00; arrive before then for the freshest batch.
Forno Monteforte in Rome's Monti district is the family-run wood-fire bakery with daily sourdough, pizza bianca by weight and a long focaccia carte rolling.
Worth the queuePane casareccio
TipOpen 07:00; the casareccio sourdough loaf sells out by 13:00. Cash and card.
Andreotti Pasticceria in Rome's Ostiense district has run since 1931 as the working-quarter cornetto-and-cappuccino bar, with a long counter of Roman classic.
Worth the queueCornetto, sfogliatella
TipOpen 07:00; the morning cornetto sfogliato is the breakfast steal at 1.50 euros.
Panificio Mosca in Rome's Trastevere is the family-run bakery serving pizza bianca by weight, sourdough loaves and a long focaccia counter at lunchtime.
Worth the queuePizza bianca
TipCash only. Open 07:00; the pizza bianca lunch counter heats up at 12:00. Closed Sunday.
Forno Campo de' Fiori in Rome's Centro Storico has baked the pizza bianca that defines the city since 1924, with the Roscioli family owning the brand.
Worth the queuePizza bianca with mortadella
TipThe pizza bianca with mortadella eaten standing up is the working-quarter ritual. Cash only.
Pasticceria Regoli in Rome's Esquilino has baked the city's defining maritozzo con la panna since 1916, with the fluffy bun split and stuffed with whipped.
Worth the queueMaritozzo con la panna
TipOpen from 06:45; the maritozzo sells out by 11:00 on Saturdays. Cash and card; standing room only.
