Focaccia at Testaccio’s Panificio Passi
Wednesday, 5th May 2010 | 5 Comments
Yesterday I went to Via Ostiense for a bit of “research” at Gelateria Fata Morgana. I was fully planning to eat gelato for lunch when in a flash of genius I decided to take a detour to Panificio Passi in Testaccio, a bakery known for their stellar pizza rossa and pizza bianca. I was tempted by both, but ultimately settled on a slice of thick focaccia with onions, tomatoes and olives. The onions were cooked to the point that they just dissolved upon contact. The focaccia would have been perfect with an extra pinch or two of salt, but the lack thereof hardly slowed me down.
Panificio Passi
Via Mastro Giorgio 87 – Rome
May 5th, 2010 at 6:54 pm
Love the look of that focaccia; it’d be fun to make it from scratch too. And doing gelato research sounds like an excellent way to spend some time. Wish there were more gelato shops in the US.
May 5th, 2010 at 11:58 pm
slurp! my fave bakery. x shayma
September 5th, 2010 at 10:37 am
[...] and the thick-crusted, elastic centered Neapolitan variety. There are also untold variations of focaccia and pizzette, which can vary from city to city and region to [...]
October 30th, 2010 at 5:16 pm
[...] I am in Testaccio, which is often, I make three stops. The first is to Panificio Passi for a sliver of pizza bianca or pizza rossa, the second is to 00100 for another slice of pizza, and [...]
November 3rd, 2010 at 1:54 am
[...] Marco Roscioli, Pietro Roscioli, Forno Campo de’ Fiori, Panificio Passi, and Forno Pasticceria [...]