Farina & Club BakeryPaolo D’Errico, who as a young man undertook an artistic career as an actor and voice-over speaker before returning to the family bakery, opened in 1980, now runs Farina Club & Bakery with his wife Loredana Scicli. The historic premises in Via Asiago, which used to be the bakery’s only shop, is now the production hub, while sales to the public have extended to three different addresses; in Via Germonio, opened by Loredana in 2015 complete with cafeteria; in Corso Francia, opposite Villa La Tesoriera, opened in 2023; and in Via Monginevro, the most recent, scheduled to be given over to fresh confectionery.
The pièce de resistance continues to be the over 30 typologies, the high hydration toscano and long-leavened pane pinsato in particular. Then come the sweet and savoury panettoni, 15 or so varieties of focaccia romana, viennoiserie and biscuits. More recently the business has developed a sustainable deli which transforms bakery leftovers and vegetables to make lasagne, frittate and veggie balls.
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