Bonci's interpretation of the traditional Tuscan salt-free bread. Long fermentation creates deep flavor from grains alone. The crumb is dense and chewy, ideal for soaking up soup or eating with cheese.
Tips from diners
Fresh batches are ready by 7:30am. Come then for the warm loaf—they sell out fast.
This bread keeps for 4-5 days without drying out thanks to the long fermentation.
Made with durum wheat semolina, this bread has a slightly sweet note and a sturdy golden crust. The crumb is finer and lighter than the Toscano, with a subtle sweetness from the grain.
Tips from diners
Less dense than the Toscano. Try both to decide which suits you.
Made entirely from rice flour and fermented long enough for flavor development. The crumb is tender and crumbly, with a hint of sweetness from the rice. One of Bonci's specialty gluten-free options.
Tips from diners
Rare to find properly fermented gluten-free bread this good. Worth the slight premium.
Bonci's take on Genoa's classic: thin focaccia with olive oil, rosemary, and fleur de sel. The dough puffs slightly; the surface stays crispy. Eaten plain or split for panini.
Tips from diners
Eat it warm straight from the oven with nothing else. That's the best way.
A heartier loaf with sunflower seeds, flax, spelt, and other grains mixed into a sourdough base. Nutty, complex, and sustaining. Popular with health-conscious Romans.
Tips from diners
This is their most nutritious option. Great sliced thin and toasted.
Gabriele Bonci is one of Italy's most respected bread makers. His Trionfale bakery focuses purely on sourdough and naturally leavened breads—no commercial yeast, no shortcuts. The counter stocks focaccia, whole grain loaves, and seasonal varieties. Romans queue for fresh bread at opening or grab yesterday's at a discount late in the day.
Arrive before 8am on weekdays for the full selection. By noon, only certain breads remain.
Check after 7pm for discounted day-old bread. Still fresh, at 20-30% off.
Gabriele Bonci is a famous bread authority in Italy. You're buying from a master.
Page last updated: