For the seventh consecutive year Pandefrà obtains the highest recognition dedicated to bread-making artisans in the Gambero Rosso 2025 Italian Bread & Bakers Guide: the Tre Pani. The one to be rewarded is its tailor-made bread, linked to its land of origin, the Marche, for which it guarantees a very high standard of quality and periodically expands the range of countertop doughs. To celebrate one year since the opening of the store in the historic center, a party is planned on Monday 15 July, which will involve national guests such as Totost and local entities including Mauro Uliassi and Terra Enoteca.
Maximum recognition
For the sixth consecutive year, Pandefrà obtains the highest recognition dedicated to bread-making artisans in the Pane&Panettieri d’Italia 2025 Guide, maintaining a very high standard of quality and expanding the range of counter-baked breads. Also recognized by critics for her Cheese Pizza, the leavened Easter tradition of Central Italy which she wanted to deseasonalize and also offer as toast, Francesca celebrates the opening of the store in the historic center inaugurated a year ago in July. A party is scheduled for Monday 15 July with national guests and local entities. The protagonists of the evening together with Pandefrà will be: Totost, the new itinerant project dedicated to quality toast born in Milan from the idea of the innkeeper Giacomo Pavesi and the master baker Davide Longoni; the three-starred chef Mauro Uliassi and the natural wines of Terra Enoteca.
Gesture of love
«For me, making bread is an act of love, as well as an agricultural one» says Francesca Casci Ceccacci, founder of Pandefrà. «I believe that bread is one of the most powerful tools for expressing oneself, one’s origins, one’s values and one’s land but also for building strong and sincere relationships, especially at a local level. This is why I am happy that, once again, one of the most authoritative publications in the gastronomic world has recognized the result of years of experimentation to restore value to bread by awarding us the most prestigious award in the guide. Now all we have to do is celebrate our goals: the confirmation of the Gambero Rosso Tre Pani and the first year of opening our shop in the historic center. We are waiting for you all, don’t miss out!
The news
Among the unmissable novelties that can be found in the stores, Pandefrà offers special breads that combine culinary mentality with the professionalism of the baker, such as: “Cocoa, oat and tahini bread”; “Potato and caper bread”; “Almonds and red fruits”. An unmissable must are also the sandwiches which, instead of toast bread, prefer cheese pizza and delicious fillings which once again put the origin of the raw materials and seasonality first.
Gambero Rosso’s motivation:
THE BAKER
If in our first guide we presented Francesca Casci Ceccacci as a woman with a law degree with a great love for agriculture and bread-making, today we can say that she is an authority when it comes to bread and what it represents. The Pandefrà staff grows every year, as does the research into ancient traditions and the potential of grains.
THE BAKERY
New point of sale in the city centre, a place on two floors where it is possible to sit both inside and outside, for a breakfast (they also make filter coffee), a brunch, a lunch or a snack. The quality of the bread is always excellent, carefully “studied” to ensure taste, digestibility and shelf life. It is therefore not surprising if a recipe changes over time because here experimentation is constant. Try the multigrain bread with ten varieties of cereals that ensure complex aromas from the crust to the crumb. The classic durum wheat bread is no exception and can be cut soundly thanks to its crunchy crust. The desserts complete the picture, from perfectly flaked croissants to cardamom knots, pizzas and focaccias, quiches and rustic cakes, seasonal pans. The cheese pizza is amazing. Biscuits and large festive leavened products are also on sale. Pandefrà Lab remains active in via Copernico 8
Pandefrà bread
Francesca’s bread is a hymn to the land and to the recovery of its traditions. In Senigallia, the value of the countryside and the memories of wholemeal or cereal bread had faded after the war, leaving room for a common white bread completely eradicated from the territory. From the beginning, Francesca’s work has consisted of bringing to light local habits and customs, but also the flavor of wheat and cereals used in purity. With this objective, Pandefrà immediately began producing the typical local bread, the Marche loaf, an essential product for telling the forgotten story of that Marche countryside dotted with villages, where bread was once baked in collective ovens.
Francesca produces supply chain bread of various formats, with a very careful focus on flours and baking techniques, convinced that each grain expresses the best of itself only in certain sizes. According to Pandefrà’s philosophy, the wheat, the grinding, the flour and the kneading technique are at the service of the bread you want to obtain. This sartorial approach, completely different from that of other colleagues, spurred her to invest a lot of time in research, actively contributing to building a sustainable supply chain that could link bread to the land. Her path of studies and awareness started from the knowledge of everything that happens in the field – from the conformation of the land, to the choice of seeds – up to the secrets of milling and bread-making. Unlike other bakers who use the same technique but with different varieties of flour, Francesca makes “tailoring” her distinctive feature and that “brand” that makes each loaf different from one another. A choice that requires a truly unique organizational and specialization capacity for individual doughs day after day. Today Pandefrà’s offer is made up of various sizes, including the Marche loaf, durum wheat, spelt, a mixture of ancient varieties, rye and various proposals for sweet and savory breakfasts.
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