i. Biography
Pierluigi Roscioli heads Antico Forno Roscioli in Rome. The work sits inside a four-generation line of baking, as Roscioli puts it: "I am a baker, and my family and I are four generations that have baked." He describes the craft as inheritance, not selection: "My work was not born; I was born into my work."
At a Glance Bread, in Roscioli's terms, is a finished language, not a platform for revision: "Bread is a form of gastronomical expression which I do not think should be altered." That position comes through in an approach that favors traditional production methods and raw materials.
Signature
Pierluigi Roscioli's signature dishes include pizza bianca, Pane di Lariano, and pane di Kamut.
In Their Words “My inspiration comes from always willing to respect the traditional production methods and the raw materials.” “Bread is a form of gastronomical expression which I do not think should be altered.”
Profile updated July 2026
FAQ
Asked of Pierluigi
Where does Pierluigi Roscioli work?
He works at Antico Forno Roscioli in Rome.
Who is Pierluigi Roscioli?
He is the head of Antico Forno Roscioli and a baker in a family of four generations of bakers.
What is Pierluigi Roscioli known for?
He is known for bread as a form of gastronomical expression, with respect for traditional production methods and raw materials.
