We ended up here after visiting the Centrale Montemartini museum. I had a little bit of trouble…read moreordering, but considering I was wearing a mask and speaking English, that's understandable. The prices are cheaper here than the main tourist area, and we took a bus to this area, so it's not hard to get to. I asked the employee to recommend 2 pastries, but I am happy that he talked me into trying 3 because they were all good. I think the most interesting was the powder-dusted pastry, which I think was called sfogliatella. The pastry itself was surprisingly crunchy, which was really fun! I'm sure the filling was something traditional, but my blasphemous American taste buds think the filling would've been better if flavored with some jam/fruit. I definitely recommend trying one though!

Renovated in 2007, but minimally changed in terms of recipes dating to 1931, Andreotti remains an…read moreiconic Patisserie in the Gambero Rosso section of Rome, even finding itself on the list of "Shops of Historical Interest" as published by the Eternal City's Capital Administration. Open from 07h30 until 24h00 daily, an elegant space at Via Ostiense 54 turning from Pasticceria to Bar as the day marches on, guests arriving early can expect to find shelves lined with Desserts, Cakes and Pastries currently produced under the guidance of Marco Andreotti. Dating to Grandparents Bruno and Ada Andreotti, whose traditions can be seen in pictures throughout the Eatery, it is after lengthy perusal that guests must make choices, a situation made easier by sized-down Tarts so that a wider variety can be tasted. Also offering limited savories and Ice Cream, it was in exchange for €9.40 that a Lobster Tail, four Tarts and an equal number of Castagnole were carried to a table, the fried Dough so light it could have very well been baked around the ethereal white Crema. Next sampling Andreotti's Aragosta, a Pastry Cream filling with lots of Sugar quickly flooding the palate, it was with more subtlety that Torta della Nonna stood out thanks to lemony Egg Yolk Custard and a few grams of Pine Nuts. Replacing Pinoli with Grapes and Melon to make a Fruit Tart, with other items featuring Kiwi or Berries, it was thanks to thick Jam that a Apricot and Amarena Cherry Tart performed well, though the same Crust filled with Ricotta Cheese and Chestnuts mostly stole the spotlight.