Sweet stop in Grué

An excellent pastry shop in the Parioli district of Rome, Grué is not to be missed this week to buy the Easter dove.

A sweet stop in Viale Regina Margherita in the Parioli district of Rome. An idea born from the meeting between two young people who attended university, engineering her, political science him. A common dream: to open a pastry shop according to their attitudes and their desires. 

We can say that the bet has been won and the success achieved by Marta Boccanera and Felice Venanzi is the result of passion, dedication and a great technical-scientific approach. An approach that sees the production of mother yeast, candied fruit and a choice of raw materials that still points to excellence around the world, such as vanilla and butter that is purchased in France because of the less aggressive flavor vs our own. 

The research is continuous and the equipment in the laboratory is excellent, from mixers to various refrigerators, to ovens. The counter is full of delicacies and the croissants are exceptional with that touch of orange blossom that makes the difference. Excellent production of Easter doves with medium alveolation and good humidity and panettone (not be horrified: it will not be "season" but they are great!) that continues even after the canonical dates. In this period you can also think about simple or decorated Easter eggs, all in Valrhona chocolate. In short, a place to go for lovers of sweets or for a gift.

But it doesn't end there. For those who are interested, we report some additional information provided by them: "The offer moves throughout the day. We start early in the morning, with the soft leavened for breakfast together with a perfect coffee (with the mixture of Club Kavé). We continue with the modern pastry shop: a wide range of single portions, small pastries, chocolate pralines, jellies and macarons. Lunch at Grué follows two formulas, one weekly and one on Sundays. The first, with a fresh proposal and renewed every day, is a buffet to satisfy the desire for lightness and speed of the workers of the area. On Sundays, Grué offers a real small restaurant, with a menu that changes weekly according to the season and the inspiration of chef Roberto Loriga.

A final note for those who want to try out: last month Felice Venanzi joined the Accademia Maestri Pasticceri Italiani (AMPI). Now Grué is the only physical pastry shop of an AMPI master in Rome.

Related Products