Why go
The counter runs from espresso at one end to aperitivo at the other, and the pastry in between is what the Rimini house is known for: Babà soaked in orange liqueur syrup, butter shortcrust frollini, chocolate, gelato. It has held the first floor of the Terrazza Termini, inside Roma Termini, since June 2023, a 160 square metre shop set on the station's renewed internal terrace.
Rimini pastry under a station roof
The brand belongs to Roberto Rinaldini, a master pastry chef whose house phrase, L'essenza del gusto, treats pastry and savoury cooking as two sides of the same medal. Rome came after Rimini, Milan Malpensa, Milan Linate and Rome Fiumicino, so the format was already tuned for travel: a full pastry range in a room people move through rather than settle into. Rinaldini belongs to Relais Desserts, the international association of pastry chefs, which is the credential sitting behind the case.
What is in the case
The Babà is the reference, naturally leavened, soaked in orange liqueur syrup and finished with candied orange. The frollini are the everyday counterpart, butter shortcrust made with cacao, dark chocolate or coffee. Around them sit chocolate, gelato, cakes and the Tenerina, the soft Ferrarese chocolate cake, which is also made in a gluten-free version. Parts of the range are produced without preservatives or hydrogenated fats. This is not a bread-led bakery: the work is pastry-shop precision and sweets that survive a journey.
How to use it on a travel day
Read the case by category and order to the hour. Coffee and a pastry make the colazione version, a single sweet from the display makes the merenda version, and the bar side covers an aperitivo before an evening train. The savoury shelves matter for the same reason, since a station stop is often a meal by accident rather than intention. The footprint helps: at 160 square metres there is room to keep the coffee bar, the pastry display and the gelato counter apart instead of stacking them into one window, which is why the shop reads as a pasticceria rather than a kiosk. What separates this branch from a neighbourhood pastry shop is the setting, a high-pastry brand condensed into a counter so a traveller can take chocolate, gelato or a boxed sweet without leaving the concourse.
Frequently asked questions
What should I order at Rinaldini in Termini?
The Babà is the reference order: naturally leavened dough soaked in orange liqueur syrup and finished with candied orange. For something smaller, the frollini come in butter shortcrust with cacao, dark chocolate or coffee. Chocolate, gelato and the Tenerina cake cover the rest, and the savoury shelves work when the timing is wrong for dessert.
Is there anything gluten free?
Yes. The Tenerina chocolate cake is made in a gluten-free version, and parts of the range are produced without preservatives or hydrogenated fats. Those items sit in the same display as everything else rather than in a separate case, so they are worth looking for among the pastry, chocolate and gelato.
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