The story
Sorelle Giordano, a pastry shop on Viale Giulio Agricola, has earned a solid 4-star rating from the ReTubeIt community. Food reviewer Franchino Er Criminale called it a "great neighborhood bakery" during his *Forni criminali GIULIO AGRICOLA* segment, praising the pizza and savory items while noting the pastries are "just average." He gave the spot an overall 8, capturing the appeal of a no-frills local destination that excels more in its savory than its sweet offerings.
Among the dishes Franchino highlighted were the Pizzetta con Oliva, Pizza con Patate e Mozzarella, Crostino Romano, Pizza al Pesto Romano, and a Girella con Crema e Uvetta—all earning his thumbs-up. Even the cornetto got an approval, though he stopped short of calling the pastries excellent. For a casual, neighborhood bakery with takeout and no reservations, Sorelle Giordano delivers where it counts: hearty, Roman-leaning pizza and snacks.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave that Sorelle Giordano’s cornetto is a buttery, airy triumph, capturing the restaurant’s warm, effortlessly joyful Italian soul.
“This croissant looks a bit too cooked, very dry on the outside, so it looks like a croissant on the outside, but inside it has little lamination, it's hard, and it seems like the dough of a Roman cornetto. So outside croissant crunchiness, inside cornetto dough, it's a middle ground, a hybrid. In fact, I don't like this, because if you copy the Groscano style a bit, you have to taste the butter, this doesn't taste of anything.”
What creators say
1 creator has covered Sorelle Giordano. Most active: Franchino Er Criminale
A great neighborhood bakery with excellent pizza and savory items, but the pastries are just average. I'd give it an 8 overall.
Dishes mentioned
Pizzetta con Oliva
These little pizzas cost €1.50 each, and when she told me that, I said no, I want two, because at this point I want to see if they're worth €1.50. First of all, there's an olive on top, not the jarred black olive from Eurospin's nocciolata, but at least it's an olive. It flakes well, it's more like a focaccia than a pizza, but it's good, the dough is melt-in-your-mouth.
- Pizza con Patate
Crostino Romano
This is the classic Roman crostino, which in Rome we mainly mean with prosciutto and cheese. It's good too, the dough and cooking are good, they put a decent and dignified cooked ham on top. This is the classic Roman battuto with parsley, garlic, oil, which we love in Rome. The pizza is always well cooked.
Pizza al Pesto Romano
How much I missed this pizza in Turin, Novara, Milan, Turin. The pesto Romano is not found elsewhere. This is a very oily pesto Romano, and I would add a little bit of spicy kick to it. But did you have it reheated? First of all, you have to see if they ask you, 'do you want it reheated?' I always answer 'if it needs it, yes', not because I don't know what I want, but because I want to leave the choice to them. If they think reheating makes it better, or if they trust it, it also depends on their pizza, their hydration. They know how much hydration they used. This is a pizza with 80% hydration, you know if it's better regenerated or if it's also good cold. Because truly good Roman pizza is also good cold. The regenerated ones are the high-hydration, long-leavened Roman pizza, starting from Bonci but even before from Angelo Iezzi. It's something that was born later with long leavening, but the historic Roman pizzas with direct dough, spread in a tray and baked, those are good even cold. So it depends on what pizza you made. Anyway, it seems very good to me, very good, above average.
cornetto
This croissant looks a bit too cooked, very dry on the outside, so it looks like a croissant on the outside, but inside it has little lamination, it's hard, and it seems like the dough of a Roman cornetto. So outside croissant crunchiness, inside cornetto dough, it's a middle ground, a hybrid. In fact, I don't like this, because if you copy the Groscano style a bit, you have to taste the butter, this doesn't taste of anything.
