The Red shrimp presented the new guide “Bread and Bakers of Italy 2025“, celebrating the excellence of Italian white art and underlining a return to traditions with a focus on local grains. This edition rewards 64 bakeries from North to South with the Tre Pani, including 6 new entries. An interesting fact is that 10% of the bakeries surveyed directly grow their own grains, emphasizing the importance of the short supply chain and local production. This commitment represents a significant effort in the search for a product that is not only of high quality but also rich in identity.
Davide Longoni, renowned Milanese baker, claims that bread, just like wine, must reflect the concept of terroir. The typicality, tradition and uniqueness of the product must emerge from the oven. This approach dispels many myths about the quality of bread, such as the so-called “dictatorship of the alveoli” described by the curator Annalisa Zordan. A large and airy honeycomb depends on the type of flour used and the processing techniques, and is not in itself an indication of quality. Annalisa Zordan recommends using your sense of smell to recognize good bread, emphasizing that it must smell like wheat. This sensorial method is the most reliable for distinguishing a quality product from one that is not.
Quality and courtesy from Perino Vesco (Instagram Source)
Gambero Rosso’s “Pane e Panettieri d’Italia 2025” guide highlights the best bakers in the country, providing a map of the excellence of Italian bread-making. Among the winners, some companies from Turin and its province emerge, symbols of quality and tradition:
- Bakers wheat in fermentSantena (TO)
- FiciniTurin
- Perino VescoTurin
- Luca Scarcella The corner oven, Turin
- Spoto bakery Craving for breadTurin
These bakeries represent the excellence of Turin baking, with products that respect and enhance local traditions. The Gambero Rosso guide is a tribute to the bakers who, with dedication and passion, bring traditions back to life, enhancing local grains and offering consumers superior quality bread.
