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.
“Because the alveoli can, yes, be indicative of the quality of the leavening, but not always, even more so if the flours used are low in protein, such as rye. To recognize good bread you have to smell it: it must first of all taste like wheat”, he writes in the preface Annalisa Zordan, editor of the Guide, placing emphasis on the importance of smell and taste in evaluating a good product. A fragrant bread, with an intense aroma of wheat, is in itself an excellent clue. And if the alveoli, often praised as a symbol of perfect leavening, are not always a reliable indicator, especially with flours low in gluten such as rye, Gambero Rosso invites us to rediscover the value of taste as a signal of good quality.
The thought of also joins this vision Piero Gabrieli of Petra Molino Quaglia, main partner of the Guide, which makes a profound reflection on the future of Italian bread-making which needs “recover traditional knowledge and skills, combining them with innovation and experimentation. Only in this way will it be possible to preserve the rich variety of Italian breads and build a sustainable future for the sector”.
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.
The Special Prizes
- Bread and territory: Flour from my bag in Atessa (Chieti)
- Emerging baker: Andrea Cirolla from Settecroste in Galatina (LE)
- Bakery of the year: Stria Pane e Cucina in Reggio Emilia
Molise
An essential element of the culinary culture of Molise, bread is a symbol of tradition and community that continues to play a central role in the daily life of its inhabitants, as demonstrated by the 9 excellencesbetween Isernia and Campobasso, which represent the region within the guide:
Campobasso:
- Punto Caldo Iannone Bakerywhere passion, research and the desire to experiment to always give the public something new make this bakery, located in the heart of Campobasso, a safe haven for those looking for products that enhance the territory.
- Sabetta, since 1960 a certainty for the quality of the products and the kindness of the staff. A historic shop that owes its fame to the selection of typical products.
- Casa Priolo Bakeryin Bojano (CB): a family history spanning over a century that today proudly claims its history and looks forward driven by technique, study of typical products, original interpretations, research into local raw materials and gastronomic excellence.
Isernia:
- Blanz Bakerywhere tradition, interpreted with a modern twist, is the strength of this brand, which has also obtained recognition from our Street Food guide.
- Fratelli Giancola Bakerya historic bakery in Isernia, always family-run for over eighty years, offering genuine and genuine flavors in everything.
- The Golden Spikein Agnone (IS) which from 1972 to today has carried on the traditions of Alto Molise with care and improving some products from year to year.
- Antichi Sapori Patriarca Bakeryin Agnone (IS): a beautiful artisan business, now in its third generation, which has its roots in the late nineteenth century when it all began with grandmother Concetta’s wood-fired oven.
- Ricci bakersin Montaquila (IS), a historical reality since 1967, today it is a multifaceted place with bar service, wine shop, quick lunches and aperitifs, where the cult of sourdough (, the desire to use high quality raw materials, possibly short, and respect for ancient recipes remain cornerstones.
- Delicious Bakeryin Santa Maria del Molise (IS) an eclectic place (bakery, sandwich shop, pizzeria and cafeteria) welcoming and bright, with attentive and kind staff with a wide and varied offer that covers the whole day.
