Province. Red shrimp celebrates Italian excellence with two new editions of its prestigious guides: “Bread and Bakers of Italy 2025” And “Sushi Guide 2025“. Several Savona businesses shine in both publications, demonstrating their ability to keep local traditions alive and, at the same time, embrace international culinary influences.
Bread and Bakers of Italy 2025: the Savonese area stands out
In the sixth edition of the “Bread and Bakers of Italy 2025” guide, Liguria confirms its prominent position in the national panorama with ten bakeries present, most of which are recognized with the prestigious Due Pani award. This demonstrates a constantly growing bread culture in the region.
TO Savonathree brands were awarded:
- Round loaves and grains: Known for its dedication to using local grains and traditional leavening methods.
- Uncle Pagnotta in Albenga: recognized for the excellent quality of its artisan bread, made with selected flours and natural leavening.
- Pan per Focaccia in Cairo Montenotte: famous for its baked products that combine innovation and respect for traditions.
Furthermore, Genoa welcomes a new entry, Billi Panedellanno1000where sourdough and ancient flours blend into unique products with an authentic flavour.
Sushi Guide 2025: Japanese cuisine conquers Liguria
Gambero Rosso’s “Sushi Guide 2025” marks the triumphal return of Japanese cuisine in Italy, with a selection of 223 restaurants celebrating the art of sushi. Liguria also stands out with two high-level restaurants:
- Victory Morgana Bay in Sanremo: Situated in a breathtaking location, this restaurant offers a dining experience that ranges from traditional sushi to fusion creations such as the Beef Maki and Foie gras Maki.
- Sushi Beach in Savona: care and attention to detail characterize this location with a refined atmosphere which also allows you to sit at tables by the pool with a sea view. And care in the preparation of the dishes and attention in the selection of the raw materials (local origin is preferred for the fish one) distinguish the culinary offer of this Japanese cuisine restaurant made up of classics (sushi dominates on the menu) and simple variations on the topic. Here then is the scallop uramaki and the one with tempura shrimp with amberjack tartare on the outside; Temaki with crab, avocado, centriole and mayonnaise; hosomaki with red snapper; ventresca or Sanremo purple prawn nigiri; gunkan with scallops, black truffle, truffle mayonnaise and tenkatsu. And again, chirashi (the mixed one is with masago, ikura, salmon, tuna, white fish, ebi and octopus), as well as sashimi (also scampi), tempura and carpaccio.
Gambero Rosso’s Commitment
Gambero Rosso continues to be a point of reference for the valorization of Italian gastronomic excellence. With his guides, he promotes not only the quality of the products, but also the importance of sustainability and respect for culinary traditions. The Savona businesses awarded in the 2025 editions of the “Pane e Panettieri d’Italia” and “Sushi” guides are a clear example of how dedication and passion can lead to excellent results, paying homage to the territory and its cultural roots.
