Don't miss this bakery in Rome. Handcrafted, authentic, minimalist, modern and very comfortable!

So, my name is Cristian and I've been doing this job for three years, after Covid. I actually had a pizzeria with my family, a Roman pizzeria. I started this because I was in Ireland, in Dublin. I lived there for a few months, because I worked in a restaurant as a manager. I had never made pizza, I had never touched bread. I got the Covid and my mother called me, told me Listen, we don't have the pizzaiolo anymore, come work here. I said, but I've never made pizza. And she told me, uh, okay, so now in the red zone we just have to make the pizza to take away, I'm pocket. So no, I started out like this and I wasn't able to. But I started playing piano, I studied, I tried, I tried and I managed to eat pizza. And then a year later I arrived here, which opened Fornoconti. I asked if you could take me as a trainee. The boy who was here was very brave, he followed me and nothing. Then he left, after eight months he left. And I'm still in charge of the lab. The little tempo, the brief ma intenso. Now we put it inside the dough. This is a solo pasta. I'm going to make three pancakes. That's what I'm sure of. Here's the fruit, after we make the bread. And then the classic. The paninietti, they have oil and then they become like pretzels. But they're not exactly the shape of a pretzel but they're a little longer than a pretzel baguette. So little that we do inside ripieni. Soda, please. It's called Acqua Bollente. A little flour, left bene le dita, vedi? So not if they attack. This is stracchino, crescenza. They're more or less alike. I'm going to have to go. We are here! This is malt d'orzo toastato. Rehydrate, then it is powdered. We put water in it. If we put the powder here, the powder takes the water from the dough. Instead, rehydrate yourself. So we can add it to the whole dough without changing its hydration. It's sure to soften the paste. Because anyway this gives annoyance to the maglia glutinica. Let's have a look, there's no peso. We usually say 2-3% sulfa. It's called "Pane di segale". We did it yesterday. This is usually done one day before the sale. Because it must dry, it must raise the humidity. Super seeds, with a little bit of tantis. I'm going to see you. The same weight of flour, the same weight of half. So 2.5 kg of flour, 2.5 kg of semis. Always livin' mother, always livin' mother. This is the life of Segal's mother. We also have the lievito madre di segale. This is the impasto, pan. He instead now starts to do all the preparation of breakfast. Veneziane with cocoa. Then we'll have a nice white chocolate and blueberries. It's called a castanet, filigree, orange, pistachio. Cinnamon rolls. Bacca al chocolate. I'm not going to eat it. We always end up with a little scyroppetto. Because the nocciola is in granella sopra. These are the bags of the campaign, the integral ones. 6 integrated. They call them Veneziane, but they're called delle brioche. Then a donkey paste, water, eggs, sugar. And inside we put the cream, the almond and the sugar. Because there's the cream that doesn't stay wet. Hello to all, I'm Sergio. I am the manager, together with my family, together with the boys from the Conti oven. My name is Conti. We're opening this post in 2022. After so many years in another family business, always similar. We've been bakers for four generations, since my grandparents. We left the old place for renovation. We came up with this format, trying to be a little more modern, A little more projected into the future. We're just having fun. - Sergio, thank you. Then square squares of pasta spoglia and we make salads with tomatoes, potatoes and sugar. Sweet with pear, cream, apple and a vanilla cream. Another one with cream orange. And then we'll make another six with cream pasticcera and chocolate and nocciola. Now let's start with those salads. Potatoes, onions and pane. Zucca in the oven with paprika, garlic and pepperoncino. And these are gonna garner all the spontaneous connotations that this girl brings us. From the area of the Castelli, no? Give me this mystique full of flowers and herbs. Very good. Sarano dei panini, like the hamburgers, but with the pizza. Half and half. This is always a smoothie with chicory, sausage and cheese-colored provon. And the sopra sesamo. Instead it's a Swiss bread with a cross lamination, It means a spoglia inversa on top of that gives crunchy, cream and chocolate. There's the cicoria. And these are the Danish with cream pastry and fruit. These are the spongy girls we'll use for the panini. So we're going to make salad. With ham, cheese and salad. I'll make him a granola. It's a crock of sesame. It's clear, officer. Now let's get him outside and then we'll put him in the ice at 13 degrees. We wait. Come and find me. This is Borgomonti and Roma, ragazzi. I recommend you, a presto. We're ready for you. Thank you. Cotto due volte. I'm going to have to go. The second time, we say, it's cotto nel burro. Then there's a banana plambata, a mousse with chocolate. Crockant sesame black and white sesame.