In a district often defined by high-traffic retail, this compact bakery operates with the focused intensity of a neighborhood essential. The space itself is narrow, lined with simple wooden details and wall paintings, but your attention is immediately pulled to the counter. Here, trays of focaccia are stacked and spread out in a way that suggests constant turnover rather than careful curation.
It is primarily a takeaway operation. You join the queue – which frequently spills onto the sidewalk – and shuffle toward the glass case. The selection is heavy on regional classics. You will find slabs of oily Focaccia Genovese, the cheese-filled Focaccia di Recco, and taller, softer varieties topped with olives, onions, or cherry tomatoes. Small, round pizzette sit in piles, often bought in bulk for a quick lunch or snack.
While the bakery has been around since 2010, its profile jumped significantly after endorsements from Italian food personalities like Franchino er Criminale. Despite the increased foot traffic, the rhythm remains efficient. Service is fast, loud, and direct. Once you have your slice – or a sweet, chocolate-studded pangocciole – you typically eat it standing just outside or while walking toward the nearby San Lorenzo Columns.
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