The 6 best bakeries in L'Aquila and its province selected by Gambero Rosso

There's a buzz in L'Aquila and its surroundings. From the bakery inspired by Nordic locales to the home restaurant that also offers excellent bread, to Niko Romito's project, which finds its first home in Abruzzo. But there's also room for more "traditional" bakeries. Here are the best bakeries in L'Aquila and its province according to our latest guide, "Pane e Panettieri d'Italia" (Bread and Bakeries of Italy).

The best bakeries in L'Aquila and its province

Alt - Stazione del Gusto

Pane di Saragolla and Solina and white potato bread: these are the breads through which Niko Romito pays homage to the tradition of "his" mountains. Loaves of about 800 grams, sold whole, freshly baked every day in the laboratory. An inviting crust, colorful and glossy, with a soft and airy milk-white crumb for the white bread, which keeps well for days. The darker bread made with local grains, more rustic, is also offered for tasting, served as a course, dressed with ragù or spread with whipped cod. Also available is the Rivisondoli focaccia, plain white, stuffed, or red. Equally indispensable are the legendary whole fried chicken and fried bombs, sweet and savory, made with sourdough, and the maritozzi. The offering is completed with sweet bread, fruit nectars, large leavened products, cookies, pies (also available online). Alt - Stazione del Gusto is now part of a larger project involving the chef from Reale in Castel di Sangro (and many other gastronomic projects) together with Enilive (the new brand of Eni Sustainable Mobility owned by Eni).

Castel di Sangro (AQ) – ss 17, Km 150 – 347 489949 - www.altstazionedelgusto.it

Førma bakery

In the revived historic center, aromas of freshly baked bread and pastries by Simone Ciuffetelli fill the air. Tasty, healthy, clean, and sustainable principles guide the diverse offerings, based on flours from Conca aquilana (they also own fields), respecting the natural leavening times and using fresh locally sourced ingredients. The breads have a beautiful rustic appearance and are rich in flavor, easily digestible, and long-lasting. The classic Førma made from Solina and organic Cappelli wheat boasts a dark, substantial crust, soft and soluble crumb, balanced acidity, and intense, aromatic taste. Likewise, the einkorn spelt bread, rye bread, and pumpkin bread are noteworthy. Don't miss the flavorful bread seasoned with sun-dried tomatoes, olives, and Sicilian oregano. The focaccias and pizzas are delightful. All breakfast options are inviting. The pastry section offers many new treats, refined single portions with great taste, beauty, and digestibility. Polite and knowledgeable service.

L'Aquila – via Fortebraccio, 63 – 331 6880236 - www.formarestaurant.it

Cover photo is from Førma bakery

Il Pane di Collemaggio

Naturally leavened bread and focaccias made with rustic flours following traditional recipes, catering to various customer needs, with many options for a quick lunch break. This is how this establishment has earned respect in the hearts of Aquilani residents. Every day, there are filled sandwiches, tray pizzas, the timeless "ancient recipe" focaccia (also stuffed), croissants filled with cheeses and cured meats sold in the deli counter. Try the hearty buns made from fragrant Montereale spelt and the red pure spelt pizza, compact when sliced yet melting in the mouth, with a round taste typical of this nourishing basic cereal. Also worth trying is the semi-wholegrain homemade bread made from selected Umbrian flours. They've expanded the range of baked goods as well.

L'Aquila – via Amleto Cencioni, snc – 0862 23994 

Pane di Prata

The master baker Bruno Chelli has always aimed to modernize the bread of traditional farming. His bread is rustic, rich, and aromatic, heightened by the natural leavening of raw flours from the Aquilana mountains, ground in a historic local stone mill. Memories and homemade recipes inspire the homemade bread, pure spelt bread, Solina bread, barley bread, and cornbread. Among the highlights is the "Contadino," made with a naturally leavened dough of three flours, featuring a robust crust, dense crumb, melting texture, and a naturally sweet taste. From the same blend of spelt, Solina, and soft whole grain, there's the eponymous focaccia. Aquilana pizza, homemade biscuits, and baked sweets complement the offerings. Other locations are found in the industrial area of Bazzano, the production laboratory, and in Rocca di Mezzo. Friendly and fast service.

L'Aquila – viale Alcide de Gasperi, 49 – 0862 700188

Il Vecchio Forno Pinocchio

Among the novelties of this historical Del Principe family business is the introduction of a weekly schedule of mixed leavening bread made with national grain flours consistently provided by a mill in Frusinate. Varieties include homemade-style, durum wheat, whole grain, and cereal loaves weighing approximately 1 kg. Twice a week, there's the "ancient" naturally leavened bread made from a mix of flours including whole grain. Daily offerings encompass flavored braids, dressed ciabattas, seed grissini, flavored soft rolls (including cereal varieties), fresh fennel biscuits, wine and anise seed donuts, tray pizza, and on weekends, thin and crispy pizza with various toppings; the sweet offering is diverse. Occasionally, they reintroduce traditional local preparations like the "pizza roscia" for San Martino (a cornflour-based dish with raisins and other sweet and savory ingredients) and a pizza made from leftover bread dough.

Pescasseroli (AQ) – piazza Vittorio Emanuele III, 21 – 0863 399603

Rito

Home bakery in the old Stiffe mill. It's where Claire and Dan, chef bakers with a green soul and previous experience in catering, began in August 2020. They use only whole organic flours, water, salt, and sourdough, baking in a wood-fired oven. Their micro-menu includes sourdough bread, about 500 grams sold whole, made from organic flour of five wheat varieties from an ancient mill in Langhe, 100% hydration, very durable, dark, elastic crust, tight crumb, characterized by a pleasantly tangy taste. With an incredibly short supply chain, they offer 100% whole Solina bread, rustic and compact, made from wheat flour cultivated by the neighboring farm of Claudio Mancinelli. They also have chocolate bread, focaccias, and breakfast products. Baking takes place weekly; pick-up is available on-site or at Art Café in downtown L'Aquila, with orders (whole loaves) placed via WhatsApp.

San Demetrio Né Vestini (AQ) – via San Martino, snc – 338 8811642