Ceralli Forno A Legna In Frascati

After watching numerous videos, as soon as I was in the area, I went to the Ceralli bakery. The place has charming, antique furnishings and a warm welcome from the girl at the counter who guided us through our selection. Red pizza, onion pizza, and potato pizza. The best was the one with red onions, but none of them impressed me in terms of taste or flavor, and all three were chewy despite being very thin. My jaw was sore afterward. The biscuits I tried were better in flavor, although some stuck to my teeth. In conclusion, my expectations were disappointed.

I went there for the first time on Saturday with a friend after hearing so much about them. Too bad we were late. It was a Saturday after 5:30 PM, and there was no pizza left. But out of curiosity, we ordered the white pizza with olive oil, and it was delicious. I'll definitely be back!

Good red pizza, average desserts but prices a bit excessive.

Everything was excellent, and the staff was friendly, welcoming, and incredibly nice. Walk around the corner and try it!

Historic bakery. Excellent in every way.

Intrigued by the recent buzz, I decided to travel to Frascati to try this historic bakery, dating back to 1920, which bakes its products in a wood-fired oven. Frankly, after tasting a few products, I can say that one might disagree on some points—personal taste, but objectively, in my opinion, it's a very respectable bakery. You can't help but order their shortcrust pastry with sour cherries and ricotta rather than the one with pears and chocolate. I also tried their red pizza, so some people had said there wasn't enough tomato; I'd say that adding more or less tomato, and the baker's discretion, was perfect in my humble opinion. With this thin dough, accompanied by a drizzle of olive oil, it was perfect. I also had a white pizza with mortadella. It was a good pizza, even the oil had penetrated the dough well. Again, in my humble opinion, it was quite melt-in-your-mouth, slightly bready, and you could tell it was a wood-fired dough, made even more melt-in-your-mouth once you removed some of the crumbs to put the mortadella on top. The only thing I think needs a little rethinking is the potatoes and porchetta. Porchetta was as good as it gets, quite flavorful and not dry. The only thing I would have liked for the potatoes to be cooked more. I paid €17, a bit expensive, but then again, I can't say I didn't like what I ate. In short, Forno Ceralli, despite its 120-year history, is succeeding in continuing the work it began years ago thanks to perseverance and love for this work. I advise everyone to have less hate and more visibility for these centuries-old businesses that are a heritage.

There are no words to describe my first visit to this historic Frascati bakery. Quality, exceptional flavors, and a tradition that has endured for generations make Ceralli a unique corner of history and flavor. But one thing above all struck and won me over: the genuine, spontaneous kindness and courtesy of all the staff, starting with Francesco, who make you feel like family! Thank you so much for the welcome and congratulations on everything!

Typical old-fashioned oven, one of those that doesn't make you miss the ultra-modern ones. Excellent pizza, the red specialty.

Everything was good and of great quality, the owner and the young lady were very kind. I must say, however, that there is tradition but also too high prices.

Absolute excellence, sensational products, and above all, people with a capital P who lovingly craft the products they bake and serve, not to mention the bakery's historic importance. Today we chose Forno Ceralli for an afternoon snack with the autistic children I care for. The patience, kindness, and humanity of the staff who served us are truly rare these days.