"I knew this was one of those peak gastronomic moments you never forget, like the last time you ate a perfect peach, or the first time you tasted a ripe, raw-milk Camembert or sautéed foie gras, or every time you have white truffles or Pizza Bianca Romana."

Jeffrey Steingarten, Internationally acclaimed food critic of American Vogue magazine, writing in his book: "It Must Have Been Something I Ate".

Spianata^® bread (known as “Pizza Bianca Romana” in Italy) is the bread we use to make all of our sandwiches. It is a long, flat and golden Roman bread. Handmade, stone-baked, it is six feet long and eleven inches wide. It is light, airy and crisp in texture with a distinctive golden crust, achieved with a few brushstrokes of extra virgin olive oil. Finished with a sprinkling of sea salt, it makes for a sublime mouthful that speaks of comfort, goodness and tradition. Crucially, Spianata^® bread is characteristically low in fat and rich in flavour, which is why after generations, it still remains the backbone of the Mediterranean diet of the residents of Rome.

At Spianata&Co^® we are careful to follow the time-honoured methods of the Maestri Fornai (Master Bakers) of Rome to create the authentic Spianata^® bread exactly as you find it throughout the Eternal City. We follow the same lengthy routines (including the daily 5am starts) and use only the finest, imported ingredients to ensure our bread is of the highest quality. Appreciate the time and effort devoted to creating the perfect Spianata® bread.

Our bread is the secret behind our sandwiches. In the preparation of a sandwich, very little can go wrong, when using truly authentic, Spianata^® bread. That said, at Spianata&Co^®, we apply the same passion and dedication to sourcing the fillings for our sandwiches, as we do in baking the bread itself.