The L’Aquila bakery Førma Bakery of chef Simone Ciuffetelli and pastry chef Leonardo Josè Mungiello, confirmed again this year in the Gambero Rosso “Breads & Panettieri d’Italia” guide.
Bread and bakers of Italy 2025 celebrates the return to local grains for a white art that tells the story of the territory. The sixth edition of Gambero Rosso guide it is a tribute to the artisans, capable of dealing with a constantly evolving market and creators of increasingly authentic baked products. Abruzzo is present with 14 brands and wins the special mention Pane e Territorio con Flour from my Atessa sack and two Tre Pani with Forma Bakery of L’Aquila And Montesilvano bread market. There is strong enthusiasm for the team at Førma Bakery, opened in 2022 on via Fortebraccio n.63 next to the Førma restaurant. Last May the bread from the L’Aquila bakery had already won 2 national awards at the event “Rome Bread and Cheese 2024”created to promote and preserve Italian gastronomic culture.
Il Gambero Rosso writes: “To express the essence of the L’Aquila mountains, its territory of origin, the young chef Simone Ciuffetelli hunts for native grains grown naturally on site. The bread and desserts he produces are the result of great technique and personal creativity. Traditional natural grains with a short traced supply chain, flours sifted as required, quality education, awareness, responsibility. Førma Bakery’s project takes a leap forward by using at least 40% grains from its own farm and local growers. From the Piana di Navelli comes the buckwheat base of the new seasonal bread with fresh sprouts (buckwheat) and poppy seeds, a product rich in vegetal flavor and important nutrients. Bread and desserts are made with technique and a spirit of research, ranging from the classic Førma loaf (Solina and Senatore Cappelli) tall, dark and elegant, to the cocco spelled ciabatta, to the ancient rye trunk and Solina with cooked spelled and seeds, focaccia Apulian, croissant with sourdough, lemon tart with wholemeal Solina sablé. Biscuits and large leavened products are also special.”
Around 10% of the bakeries surveyed in the new Bread and Bakers of Italy Guide 2025 directly grow their own grains: 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 sprouts in the same land in which it is worked can only tell a precise identity, a real “terroir”, as the master would say Davide Longoni. 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.
Førma Bakery in the Gambero Rosso Pani & Panettieri d’Italia guide
“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 Zordaneditor of the Guide, emphasizing 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 by Petra Molino Quaglia, main partner of the Guide, who 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.”
For the complete ranking and to view the press kit: https://bit.ly/45gSmHH
