The Gourmet Specialist

"Since 1925, Pasticceria Valzani makes the specialties known all over the world. The most appreciated sweets from this small artisan workshop are the pangiallo Romano and panpepato."

Paolo Massobrio

"The Roman pastry tradition is at its best in this historic and elegant pasticceria: Pangiallo, mostaccioli, Roman torrone and Pan Pepato."

Gina Depalma

"This family-operated shop is one of the few in town that makes a Roman version of nougat. Their extra-sweet Torrone Romano is quite soft and fluffy, with a distinctive flavor that is unlike any other torrone I’ve tried."

In Rome Cooking

"Best place for Mostaccioli: Pasticceria Valzani."

Angela Corrias

"If you find yourself in Trastevere you can enjoy a delicious dessert at the historic pastry shop Valzani in 37a/b Via del Moro, where you can choose anything from chili dark chocolate pralines to spicy chocolate-based panpepato."

Buzz in Rome

"We love the spicy version, panpepato, with the addition of chili and chocolate!"

Tavole Romane

"Sacher, Mont Blanc, panpepato. Everything made very skillfully with selected ingredients, by passing down the ancient recipes from generation to generation."

Emily Scrivener

"Those who prefer cake will be impressed with the panpepato (fruit cake with pepper)."

Alexandra Bruzzese

"A sticky nougat made with honey and sugar, the torrone typically includes some sort of nut (pistachio, almond, and hazelnut are the most common) and can be either morbido (soft) or duro (hard) in consistency. Both types are more than fine by me. Look for Torrone locally at Valzani in Trastevere."

Francesca Romana Castellani

"The Roman torrone is a white cylinder of sugar and almonds, hard and coated with sugar in grains, inspired by the phallic symbols found in some ancient Roman ruins. It also exists in versions with pistachios, pine nuts and chocolate. I always order from Valzani, historic Roman pasticceria in Trastevere."