The guide is out Bread and bakers of Italy 2025 of Gambero Rosso: return to local grains for a white art that tells the story of the territory.
The sixth edition of the Guide is a tribute to artisans, capable of dealing with a constantly evolving market and creators of increasingly authentic baked products. In Liguria 10 establishments, almost all one step away from the summit with the Due Pani and a new entrance.
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 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, emphasizing the importance of smell and taste in the evaluation of a good product − a fragrant bread, with an intense aroma of wheat, is in itself an excellent indication. 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”.
Liguria
Few but good, in fact almost excellent: there are 10 shops present, almost all with Due Pani to testify to a growing culture. And what’s more, something new in the guide: the entry of Billi Panedellanno1000 from Genoa (in the photo), where live sourdough is combined with stone-ground old grain flours, a long leavening and cooking in a wood-fired oven. The marinara stands out here, also in the version with Ottofile corn, and the “100 per 100 dell’anno1000” bread.
The other brands are all between Genoa and Savonawhile Imperia and La Spezia remain, for this new edition, discovered.
Genoa:
Baked in Albaro
Ancient Patrone oven
Claretta bakery and breadstick shop
Mario Bakery
Silviè Bakery in Borzonasca
Ancient wood-fired oven at Carlo’s in Montebruno
Savona:
Round loaves and grains
Uncle Pagnotta in Albenga
Pan per Focaccia in Cairo Montenotte
