Its name is its own history

In 1999 the old Albino’s oven and our farm Procoio (it takes its name from the particular rural construction with circular section barn and central pillar, typical of these places) came together to carry out a project of a farmhouse that saw the transformation of the farm wheat into flour, bread and buns, and the restoration of the warehouses in the square.

The Pancotto, the ancient bakers of the Castelli Romani retrieved the vault and the functionality of the oven and between one dough and another, they began to envisage new targets for the Forno del Procoio, up to 2010 when the restaurant was inaugurated just as you can enjoy it today. The passionate cuisine of Alessandro and Donatella and the welcome of Chiara and Giuseppe are its strong point.

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