Bologna, 17 June 2024 – The famous guide Bread and bakers of Italy 2025 of the Gambero Rosso magazine, a true ‘bible’ for lovers of quality cuisine. The volume mentions the best bakeries from North to South of the countrylisting them 558 (54 more than last year’s guide): of these, 64 were awarded the so-called ‘Three Loaves’the highest recognition foreseen by the guide (6 new entries in the 2025 list).
Then there are t r and special prizes (Emerging Baker, Bakery of the Year and Bread and Territory): in particular, the award ‘Bakery of the year’ went to Stria Pane e cucina, in Reggio Emilia. Founded in 2015 by two women, Lorella Braglia and Elisa Tribuzio, the bakery uses only ancient local stone-ground grain flours and specializes in organic and plant-based (vegan) gastronomy.
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The ‘Three Loaves’ in Emilia-Romagna
No new entriesbut many pleasant confirmations in the ranking of excellent bakeries Emilia-Romagna, starting from two stainless Bolognese realities: ‘The Calzolari oven’a historic business founded in 1956 Monghidoroon the Bolognese Apennines, present today with 4 offices in the city and one in Saint Lazarus of Savena (in addition to the laboratory and shop in the town of origin, in via del Mercato); And ‘Forno Brisa’the company started by Pasquale Polito and Davide Sarti, which also holds the ‘Tre Rotelle’ awards for pan pizza and ‘Tre Chicchi’ for coffee.
Confirmed for fifth time in a row in the Gambero guide, Brisa oven is now working on two new openings (one a Saint Lazarus and the other a Bologna, in the stadium area) and an academy to offer quality training on bread. In Emilythe ‘Micro bakery Mollica’ of Carpi (Mo) and ‘The butega in Franton’ Of Guastalla (Reggio Emilia): the Carpi business, opened in 2018 by the young spouses Chiara Bracali and Gianluca Del Canto, has kept its recognition intact since 2019; the Guastallese shop, for its part, is defined as ‘an authentic jewel’ by the guide’s severe judges.
In Romagna resists ‘In the Name of Bread Cappelletti & Bongiovanni’Of Dovadola (Fc), while the Faenza-based ‘O’fiore mio hub’, by Davide Fiorentini, one of the pioneers of Italian artisan bread-making, comes out – hopefully only temporarily. The laboratory – which stood right next to the Lamone river, on the ashes of a redeveloped industrial area – has been closed since the flood of May 16th, having been completely destroyed by the flood. Thanks to a real solidarity contest, started by friends and colleagues, Davide Fiorentini recently made it known that he plans to reopen by next autumn: in time to restart from the great Christmas leavened products.
Francesca Casci Ceccacci, baker from Senigallia and soul of Pandefrà, confirmed excellence of the Marche
The ‘Tre Pani’ in the Marche
Two excellences confirmed in the Marche: ‘The assault on the ovens’ Of Ascoli Piceno And ‘Pandefrà’ Of Senigallia (An). Micro-bakery with courtyard, ‘The assault on the ovens’ was born from an idea by Lorenza Roiati – experience alongside masters such as Bonci and Davide Longoni – considered by experts to be one of the best bakers in Italy. “Assalto bread is its flagship – we read in the guide -: well-cooked and crunchy crust, honeycomb and moist crumb, complex taste with evident acidity. Among the workhorses is the highly sought after chocolate bread, with crust well cooked, scented with cocoa beans and malt, melting crumbs and delicious pieces of chocolate in the middle.”
Also ‘Pandefrà’ is part of the new ‘pink’ wave of bread making: its creator is in fact Francesca Casci Ceccacci, 39 years old and with a degree in Law in her pocket. With her creations she literally enchanted the three-starred chef Mauro Uliassi, her countryman and first-time testimonial. Her bread is, as she defines it, an ‘agricultural’ bread, light because it is based on rigorous compliance with slow leavening times, capable of keeping for several days and composed of exclusively local raw materials.
