Here are the best bakeries in Friuli according to Gambero Rosso

The best bakeries in Friuli according to Gambero Rosso.

Gambero Rosso has published the new one edition of Pani e Panettieri d’Italia: for 2025, they are well 21 Friuli Venezia Giulia bakeries awarded from the guide, with three excellences (deserving of the Tre Pani) and two new entries. Here are the winners:

Il Posto Di Follador in Pordenone.

“The history of Follador begins in 1968, with a small bakery in Prata di Pordenone, the classic village shop. When Antonio took over the family business in 1999, a new chapter in the story began, from the choice of high quality raw materials to the expansion of the offer with gastronomy and cafeteria. Today, in the new 1,400 square meter laboratory, products are created that are making their way around Italy.”

“Follador’s Place has become an essential destination for bread lovers, but not only. There is a wide choice of breads, all made from selected flours, many of which are organic. Don’t miss the Trittico, a loaf made from three durum wheat semolina coming respectively from Puglia, Sicily and Tuscany. Friulano is also specialthanks to the addition of toasted bran, or the Fruity Panenriched with dried fruit. There is also a wide selection of excellent pizzas and focaccias and the great leavened products at Christmas and Easter are unmissable. Among the specialties there are various sbrisoline recipes, which recall the famous cake but are baked in a biscuit version. A strong point, in addition to the quality of the raw materials used, is the courtesy of the staff, both in the Pordenone store and in the shop in via Roma in Prata”.

Jerian in Trieste.

“A family story started in 1952 and today entrusted to Cristina Jerian, who follows the production with an eye towards tradition and contemporary attitude. Historic Trieste bakery in its fourth generation which has maintained a close relationship with the city and its traditions. Large and bright environment, shop windows full of breads and sweet offerings (which in Trieste are more mixed than elsewhere, if you think for example of presnitz and putizzewell made here following tradition) and gastronomy”.

“Perfectly executed typical breads – perhaps to be enjoyed with cooked ham, mustard and horseradish – with a thin and not overcooked crust and a high and abundant crumb but easy to melt on the palate. Good baguettes, in different formats, for leavening and baking, as well as special breads, with seeds or wholemeal flours, up to Arabic bread which has the limit of being a little dry. On the pastry front, the Carsolina is impeccable, the fritole and the apple dumplings and boats are delicious. Always a safe reference in the city.”

Mamm Bread, Wine and Cuisine in Udine.

“It all started with Ciclofocacceria, a tangible demonstration of his love for his Puglia (and its focaccias). Roberto Notarnicola, with a background in the world of marketing, has become a wonder of bakingthanks to a technique acquired in the field and over time, and an innate curiosity. A corner of Puglia in Friuli which interprets tradition with a young and contemporary spirit but always making it “recognizable”. Breads, focaccias and panzerotti – fried to perfection and in multiple variations – would, in fact, receive the applause of any grandmother from Bari”.

“It is the overall approach that makes the difference, wonderfully combining typical preparations with a careful selection of raw materials (flours first and foremost), modern and welcoming furnishings, natural wines and craft beers, impeccable leavening and cooking, the result of knowledge and great technique. Not only in bread making and pastry making – which mixes Puglia (try the pasticciotto) territory and the world – but also in a wide range of restaurants, with a menu that changes often always starting from bread and oil (just as in the morning we start with bread and jam). From breakfast to dinner, through the aperitif, you’re on the safe side“.

Mamm, among other things, will open its third restaurant in the city within the year.

The other bakeries reported by the guide.

Two new features have entered the 2025 edition: these are Bread shop in Trieste and Gobatto Bakery in Grado. To these are added the Two Loaves of Bear Bakery 1962 of Aiello del Friuli, Iordan Bakery of Capriva del Friuli, Paussa’s Bakery in Gradisca d’Isonzo, Bonelli Bakery of Cormons, Central Bakery and Pastry Shop of Gorizia, Fregonese Bakery of Lucinico and Gaddi Bakery in Grado.

In the Pordenone area, the Due Pani went to The flavors of wheat (in the capital), Da Marino Bakery in Prata di Pordenone e From Forner of San Vito al Tagliamento; A Bread a Wheat Agricultural Oven of Porcia. In Trieste, the Due Pani were awarded to Cadenaro, Pagna Panificio Artigianale and Viezzoli Pirona; A Homemade Bread and Sircelli Bakery and Pastry Shop.