Pasticceria De Bellis
Ricotta Apple Cake with Hazelnuts
Chocolate-lined Cannoli
Bronte Cake with Pistachio Cream and Raspberry
Not far from Campo de’ Fiori, Pasticceria De Bellis looks a little bit French upon entry, and between time studying alongside Ferran Adrià as well as Jordi Roca the Pastries from Chef Andrea De Bellis set a high standard despite Rome’s generally underwhelming Dessert scene.
Closed Monday, but otherwise open from 09h00 to 20h00 daily, it is at Piazza del Paradiso 56 that guests will find the small shop, a lone server on this particular date expediting orders including Cakes, Panini and Coffee.
Offering limited seating, though most Italian patrons seem to take De Bellis’ to-go with Coffee, it was after perusing a small collection that three items were selected, the Espresso stronger than most but finishing smooth and well-suited to sip with crumbly Ricotta Cake with Apples.
More inviting than the likes of Roscioli Caffè, relaxing even, it was seated at a wooden table that forks pierced the shell of De Bellis’ Cannoli, the Chocolate-lining something of a textural compromise though filling is unparalleled while a “Bronte Cake” with Pistachio Cream and Raspberry is delicate, beautiful and delicious.
www.pasticceriadebellis.com