The dough ferments 48 hours, creating complex flavor and superior digestibility. Butter is layered 27 times through the lamination process. The baked croissant is crispy on the outside, with alternating butter and dough layers visible on the inside. It's warm and buttery, typically paired with espresso. Multiple reviews note this as reference-quality croissant.
Tips from diners
Order this warm with a double espresso. The butter quality and lamination are reference-level. This is how croissants should taste.
The brioche is feather-light from 48-hour fermentation. It's split and filled with lightly whipped cream and candied orange. The cream is not overly sweet. This Roman pastry is simple and elegant. Reviews emphasize the brioche's quality as the reason to order.
Tips from diners
This is the classic Roman breakfast pastry. Order it with a cappuccino and watch Rome wake up around you.
The coffee program is serious. Beans are sourced from small roasters and roasted in-house. A single espresso is 25ml, lungo (long) is 40ml. The crema is thick and the flavor is balanced — not overly bitter or acidic. Many Romans stand at the bar for a quick espresso-and-cornetto before work.
Tips from diners
Ask your barista which origin is today's single-origin espresso. The quality of the daily selection is impressive.
The croissant dough is identical to the butter version. Inside, a pistachio cream made from Sicilian pistachios provides richness and nutty flavor. The cream is not overly sweet. The pistachio is toasted and ground in-house. This seasonal favorite (available year-round but peaked in spring) shows the kitchen's commitment to premium fillings.
Tips from diners
The pistachio cream is made fresh frequently. Ask when the batch was made — morning batches are best.
Sfogliatelle use thin phyllo-like sheets (sfoglia) layered with butter. Inside, a mixture of ricotta, candied orange, and pistachio. The filling is not overly sweet — the ricotta is the focus. The texture is shatteringly crisp outside, tender inside. This Neapolitan classic shows the Roscioli family's respect for Italian regional pastry traditions.
Tips from diners
This is a Neapolitan specialty, not Roman. But Roscioli's version is excellent. The ricotta filling is the key.
Roscioli Caffè Pasticceria is the pastry and coffee side of the Roscioli family's Roman food empire. While Antico Forno Roscioli focuses on savory baked goods, this location specializes in sweet pastries, cakes, and coffee. The kitchen uses traditional fermentation for brioche and croissants, creating light, buttery pastries. The coffee program is serious — beans are sourced and roasted with care. The café atmosphere is refined casual, ideal for breakfast, morning coffee, or afternoon pastry.
Come early (7-8 AM) for the best selection and warmest pastries. Morning batches are restocked continuously, but peak hours see depletion of specialty items.
Romans eat breakfast standing at the bar in 5-10 minutes. It's coffee, cornetto, maybe a quick chat, then out. Sit-down seating is available but not the norm.
Budget €5-10 per person. Breakfast at the bar is cheapest (€4-5). Sit-down seating adds slight cost. No cover charge.
This is the quintessential Roman breakfast experience. Come alone, stand at the bar, order espresso and cornetto, and observe locals. It's culture.
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