The story
In the competitive Roman bakery scene, Zampa has quickly earned a standout reputation. Reviewer Franchino Er Criminale, known for his *Forni criminali* series, visited this modern, open-kitchen spot and came away impressed, calling it "an excellent new bakery with fantastic pizza and leavened products." He praised the team's skill, stating, "The guys are very skilled and deserve the best," and awarded the venue a 9+ or 9.5.
The menu leans heavily into pizza varieties, with a Pizza Bianca, Pizza Rossa, Pizza con Mozzarella, and Pizza con Patate all earning thumbs-up. Beyond pizza, the bakery offers a Pan Swiss, a Pano Cioccolato, a Cornetto Vuoto, and a Veneziana, positioning it as a versatile local spot for both savory takeout and pastry cravings. Franchino’s high score suggests Zampa is a legitimate contender in Rome’s bakery revival.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
Zampa’s pan-swiss earns unanimous praise, a hearty, indulgent standout. The overall vibe is warmly satisfying, with comfort and quality at the forefront.
“This is a pan Swiss with cream and chocolate. The cream is good, the chocolate is good, the leavening is perfect. Ah, this is a good flavor. It has the right degree of crunchiness of the puff pastry, but it doesn't go dry.”
What creators say
1 creator has covered Zampa. Most active: Franchino Er Criminale
An excellent new bakery with fantastic pizza and leavened products. The guys are very skilled and deserve the best. I give them a 9+ or 9.5.
Dishes mentioned
Pizza Bianca
Beautiful, well-leavened, well-cooked, well-salted, and I think it's very crunchy. This one, I think, makes a bit of a disco in your mouth. You can feel the difference when you eat a good product, you go 'wow'. And then all those white pizzas they give us that are gummy, elastic, that we chew for 3 hours but we paid for them anyway, but you can't say those pizzas are disgusting, are you crazy? I can't express my opinion, I can't criticize. Then many times...
Pizza Rossa
Look how beautiful. Wow, these guys work well, I already have the score in my head. I hope the leavened products don't disappoint me. Ah, you can taste the tomato, cooked well, not raw. This pizza, I feel the difference, that is, the white one yes, but less, this one here I feel it's something I've rarely eaten. So the difference between a product made well and a product made just for the sake of it.
Pizza con Mozzarella
After the red one, for those who love mozzarella, it's well cooked, it's all good. I'll let him taste it. Well, these guys make truly excellent pizza.
Pizza con Patate
Look how beautiful, well-leavened, well-hydrated. It's a pleasure to eat this pizza. I bit into the potato and gave it away. Excellent, they are very good, the dough is just right, the cooking, the leavening, the hydration, the toppings. Because then, among other things, simple toppings like in the old days, part of our tradition: white, red, pesto Romano, crostino, mozzarella, potatoes, without inventing truffle and stuff. Many times we settle for Autogrill stuff and forget that you can make these things here, which maybe it's better sometimes to eat those. That is, never experiment, never reach the next level. If you don't know how beautiful ignorance is, you don't know. Exactly, you don't know, you stay there.
Pan Swiss
This is a pan Swiss with cream and chocolate. The cream is good, the chocolate is good, the leavening is perfect. Ah, this is a good flavor. It has the right degree of crunchiness of the puff pastry, but it doesn't go dry.
