I love the way, in Italian, the word for “bakery” also means “oven.” It’s a word- and food-lover’s favorite instance of synecdoche. Jeannie introduced me to the family-run Antico Forno Marco Roscioli a few weeks ago, during our little culinary tour of Trastevere. When I went back this week, it was because I had two cravings for the two things I bought there last time: fig bread, and the treat Jack and I like to call “secret cookies.” Next time, I’ll get some of their pizza bianca and one of their famous apple torts.
The fig bread is made with farina integrale—whole wheat flour, which comes from local growers and millers. Roasted walnuts and dried figs are rolled into the dough as it’s shaped for its last rise, and the interior comes out looking like this:
Need I even say that it’s delicious in the morning, toasted and spread with butter or honey, served with a caffé con latte?
These other treats go well with a post-pranza (that’s lunch) espresso:
Made of the most delicate blend of flour and marzipan (I think), they are topped with sliced almonds and dusted with powdered sugar. The first time I ate one, I was savoring the sweet, tender crumb when—oh my!—I came upon the concealed sugar-soaked sour cherry. What a delight! Jack is crazy for these cookies, and loves boastfully to tell his friends he knows their secret. They are so rich, though, that these will be special treats.
For more on Forno Roscioli, and for some entertaining translations—such as “biological jam” for confettura biologica, by which they mean “organic jam”—check out their website here.