The hidden bakery in a village an hour away from Rome, a paradise for French croissants

Veroli is a beautiful village in the province of Frosinone, an hour's drive from Rome, a historic village immersed in nature. But we're not in the town centre: we're in Giglio, a hamlet of the municipality, on a somewhat isolated road, which runs the risk of being crossed absentmindedly by passersby heading towards the centre. And it would be a real shame to miss it because in this timeless place lies the paradise of French croissants.

Radici Bakery, the temple of croissants in Ciociaria

A bakery with a microscopic sign, hidden behind the canvas that encloses the outdoor area: four tables, nothing more. Then you enter Radici, and the tune changes; you find yourself catapulted into the United Kingdom, without leaving Ciociaria. Vegan lemon and blueberry muffins, cookies, orange and almond cakes, but above all, a viennoiserie section of the highest quality. Because if the decor - minimal, all wood and warm lights - speaks English, breakfast here has a marked French accent.

Pain Suisse

Pain au chocolat (also available in vegan version, just like the croissants), pain suisse (excellent, perfectly layered and with a perfect ratio between pastry and filling), and then cardamom buns, hazelnut babka, cinnamon rolls, almond croissants, cream and fruit Danish pastries, as well as the now indispensable New York rolls. Flavours constantly change, following the rhythm of the seasons with always different fresh fruit; the pastry cream at the base is light, smooth, ethereal, while the hazelnut spread has a strong character, a persistent and assertive taste, and the lamination of each pastry is exemplary.

International offerings in a countryside village

Not a bar, nor a pastry shop, but a true bakery: you come, you buy, you take away. Or perhaps you stop at the few outdoor tables, or maybe you simply order a good Pumpkin Spice Latte to sip while walking (the option to order espressos and cappuccinos - with an excellent selection of plant-based and lactose-free drinks - is available, but that's not the main focus).

A place worth deviating for during a journey to this beautiful territory steeped in centuries-old traditions, but also deserving of a dedicated visit. Even if only to discover the wonderful story hidden behind this courageous project.

Brave, indeed, because creating an international venue in a land so deeply rooted in tradition isn't something everyone does. It requires audacity, perseverance, and even a touch of folly, just what Giada Quattrociocchi and Giorgio Gadici needed to purchase a one-way ticket from the United Kingdom to Ciociaria. Both pastry chefs, the two twenty-seven-year-olds spent quite some time in England until they chose to return home and put down roots. “We felt the need to create something that was solely ours, where we could express ourselves freely,” Giada tells Gambero Rosso.

A Bet Won

In 2022, they returned to their native Ciociaria with a very clear intention to focus everything on croissants. They took over the location in September 2022, opened the door on October 2, but just a month later, a serious accident forced them to stop and close the shop. The couple didn't give up; in December, they restarted, albeit with considerable effort. “The clientele here is used to a type of classic pastry. Initially, everyone came in looking for petits fours, maritozzo... not to mention the prices, which made more than one person walk away”.

Giada Quattrociocchi e Giorgio Gadici

A year later, however, sacrifices and tenacity paid off. “I'm still amazed to see some people coming back here every day. We've continued on our path, with the only exception being birthday or wedding cakes, which we make upon request.” The offering remains inspired by foreign influences, but the connection with the territory is definitely felt: in the small venue, an entire shelf is dedicated to local excellences, especially lesser-known products. “Now we're selling honey and preserves from ‘La Terra di Piero’; we want to promote people of our age who have fewer opportunities to be known”.

So even for the savoury options (no lunch, but there's always some gourmet croissant available), they use local cured meats and cheeses from the traditional butcher shops. And the bread? “We tried it at the beginning, but the kitchen is tiny... now we are known for our pastries, which are our passion. We'll keep focusing on these”. Often, you have to make compromises, a lot of compromises, just to keep going. Other times, not doing so is the key to success.

Radici Bakery - Giglio di Veroli (FR) - via Rotondi, 11 - Instagram