Portrait of Pierluigi Roscioli
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."
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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.”
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.
The Sunday email
Read about chefs like Pierluigi Roscioli in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.