Panella

Panella traces its bakery to 1929, when Augusto Panella founded the business. The company later came under the direction of Maria Grazia Panella, whose work with bread began in 1970 and included study with bakers across Europe. Its Rome premises stand between San Giovanni in Laterano and Santa Maria Maggiore, close to the Auditorium of Maecenas. Bread remains the organising idea rather than one department among many. The bakery says it produces more than seventy kinds of bread. Roman and regional Italian recipes share the range with preparations adapted from ancient Rome, and Panella records more than thirty years of work on gluten-free products. The oven programme includes pizza and breadsticks. Biscuits and friselle appear as well, alongside wine biscuits and bruschetta. Panella describes its pizza as receiving a day-long rise before baking on the stone floor of a Matador oven. These details place the business within a family bakery tradition and show the scale of its bread research. They also explain the breadth of its production and the techniques behind a central part of the menu.