The story
Piccolo Forno di Grazia has quickly become a neighborhood favorite in Centocelle, earning a stellar 4.8-star rating from early reviewers. Franchino Er Criminale, in his video “Forni criminali nuova HIT a CENTOCELLE,” calls it a great new bakery with fair prices, praising the focaccia barese as excellent and the cream brioche as fantastic. While the overall reception is glowing, he notes minor quibbles: the parigina and pizzette come up short on tomato quantity and doneness. Still, with hits like the pizza rossa, pizza con mozzarella, and a range of pastries—croissant, panino al cioccolato, pan Swiss—this spot proves a solid, affordable addition to the Roman bakery scene.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 10 dish mentions say about the food
The Parigina earns unanimous praise for its perfectly blistered crust and creamy interior, while the overall vibe is that of a humble, soul-warming neighborhood gem.
“The classic parigina, with a puff pastry veil on top. They told me they use pecorino cheese. There's a ton of prosciutto and tomato. It's very good, well made, but I've had better parigine. While the focaccia was a 9.5, this one is an 8. It didn't excite me as much.”
What creators say
1 creator has covered Piccolo Forno di Grazia. Most active: Franchino Er Criminale
A great new bakery in Centocelle with excellent focaccia barese and a fantastic cream brioche, though some items like the parigina and pizzette have minor issues with tomato quantity and doneness; overall a solid hit with fair prices.
Dishes mentioned
Focaccia Barese
This focaccia is incredible. The dough is extremely melt-in-your-mouth, perfectly baked, nice and oily but just enough. It dissolves in your mouth. The tomato is well roasted, and they ask if you want a drizzle of raw oil on top. Compared to Bari, I'm glad they don't put olive pits in it like they do there. I'd give it a 9.5 out of 10, leaving the 10 for Panificio Fiore in Bari. It's a stunning focaccia.
Parigina
The classic parigina, with a puff pastry veil on top. They told me they use pecorino cheese. There's a ton of prosciutto and tomato. It's very good, well made, but I've had better parigine. While the focaccia was a 9.5, this one is an 8. It didn't excite me as much.
Pizzette Normali
These two pizzette were a bit overcooked, right at the limit. I can taste a tiny hint of burnt in my mouth. The tomato is cooked but not perfectly; I think a bit more cooking would have made it perfect. There's too much tomato, and it leaves a slightly acidic aftertaste. The puff pastry ones are much better.
Pizzette Sfoglia
These are much better. The puff pastry is good, you can really taste the butter. They're very good, but I'd cook the tomato a bit more or use a little less of it. As they are, there's too much tomato and it's not cooked through perfectly.
Pizza Rossa
Excellent. Very, very good. It's not excessively crunchy, but the dough is melt-in-your-mouth, so it has both qualities: softness and crunchiness. The crunchiness is just right. The tomato works better here because there's less of it, though it still has that same character as the pizzette. Maybe it's the quality of the tomato supply.
