Cibrario Forno Contemporaneo

Jacopo Pistone took over this establishment in 2019 and transformed it from a simple cafeteria into a modern bakery, open from breakfast to evening drinks. The Viennoiserie is both sweet and savoury and also comes in a vegan version, while the pain suisse is filled with ricotta aromatised with pesto and herby confit tomatoes. Also delicious is the fagottino with aubergine cream, sausage and salty ricotta. Production of course centres round grissini and bread: as well as classic loaves there are specialities like “cubo di montagna”, a fruit loaf made with a variety of cereals, enriched with nuts, raisins and dried figs. For the lunch break or to go with aperitifs there is an array of focaccias and panpizzas. Even though the display space is restricted, be sure not to miss the petite patisserie, the cakes and the single portions: the style is modern, as you’ll appreciate in classically-inspired creations from the Opéra to the tiramisù. At Christmas and Easter there is no shortage of traditional yeasted cake such as panettone and colomba.

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