Approximately 10% of the bakeries registered in the new Italian Bread and Bakers Guide 2025 cultivates its own grains directly: a strong signal that testifies to the growing attention towards the short supply chain and the valorisation of local production. Because a bread that comes from the seed that germinates in the same land in which it is worked can only tell a precise identity, a real “terroir”, as the master Davide Longoni would say. A return to the traditions and processing techniques that are handed down from generation to generation and which do not give in to the slavery of the honeycomb crumb.
The Three Loaves. Bread and Bakers of Italy 2025 is a precious compass for lovers of good bread, discovering artisan bakers who every day, with passion and dedication, bring a piece of Italy to our tables. From North to South the whole geography is well represented with i Three Loaves which grow homogeneously along the entire boot: 64 with 6 new entries. Among the new excellences, Lazio stands out with two new entries, followed by Friuli-Venezia Giulia, Campania, Puglia and Sardinia which boast a new entry each, testifying to the liveliness of the regional panorama.
Puglia. Puglia, where bread is a symbol of culture, tradition and regional identity, is well represented with its 45 excellences scattered throughout the territory, of which 5 get full points and a Special Prize. Among them is one from BAT:
- Lula – Bread and Dessert, in Trani (BT): Luca Lacalamita is the expression of a generation that has begun to give white art the importance it deserves, starting from cooking experiences even at high levels. Few pieces in the daily assortment make clear the attention and “preciousness” of the products. The classic Lula bread (made with three durum wheat flours: Saragolla, Senatore Cappelli and re-milled semolina) is the Rose Window, beautiful to look at because it reproduces the rose window of the Cathedral of Trani and interesting to eat. Don’t miss the chocolate bread, but you can also have fun with other breads that change every day such as the semi-wholemeal with seeds, the red Majorca tortoise, the burnt wheat and the breads stuffed with raisins and walnuts, olives and candied tomato, candied lemon , dried figs and fennel and much more. The offer is completed by very well-executed single-portion cakes and focaccias that change ingredients daily. Even the great leavened products are masterful.
