Gambero Rosso, also Bisceglie in the 2025 bread and bakers guide

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 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.

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 entire geography is well represented with the Tre Pani growing homogeneously throughout the country: 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.

Eight novelties in the guide for Puglia, which are the Antico Forno Santa Caterina in Altamura (BA), DaMa Italian Bakery in Bari, In grano veritas in BisceglieInForno in Martina Franca (TA), Forno Taronna in Monte Sant’Angelo (FG), Panificio Saccente in Palo del Colle (BA), Panificio Rollo in San Cesario (LE), and Pane su Misura in San Ferdinando di Puglia.