The Guide arrives”Bread and Bakers of Italy 2025” of the Red shrimp, a precious compass for lovers of good bread, to discover artisan bakers who every day, with passion and dedication, bring a piece of Italy to our tables. From north to south the entire geography is well represented, with the Tre Pani growing homogeneously throughout the country: 64 with six new entries.
The “geography” of bread
Among the new excellences, Lazio stands out with two new entries, followed by Friuli-Venezia Giulia, then Campania, Puglia and Sardinia which boast a new entry each. And here are the special awards: Emerging baker ad Andrea Cirolla of Settecroste in Galatina (Lecce); bakery of the year a Stria Pane e Cucina in Reggio-Emilia; Bread and territory a my own work in Atessa (Chieti).
Around 10% of the bakeries surveyed in the new Bread and Bakers of Italy Guide 2025 directly cultivate their own grains, it is explained: a strong signal that testifies to the growing attention towards the short supply chain and the valorisation of local production.
The ratio
«To recognize good bread you have to smell it: it must first of all taste like wheat», he writes in the preface Annalisa Zordaneditor of the Guide, which emphasizes the importance of smell and taste in evaluating a good product.
And Tuscany?
The “Three Loaves” of Gambero Rosso go, as far as the Grand Duchy is concerned, to Pank La Bulangeriaof Florence, and then there is Mildly in via Garibaldi in Viareggio which are in the “I Tre Pani” list in the Tuscany section.
