The 7 best bakeries in Reggio Calabria and Province chosen by Gambero Rosso

According to our latest guide, "Pane e Panettieri d'Italia," the best bakeries in Reggio Calabria and its surroundings number seven, but we are certain that this figure is bound to increase because this province is rich in surprises.

The Best Bakeries in Reggio Calabria and Province

Panificio Giannarèna

In the heart of the Aspromonte National Park, surrounded by greenery, amidst the hills of Canale: not bad for a bakery (which also includes a butcher shop). Their flagship is the Jermano bread, typical of Canolo, made with rye flour, a cereal that has always been cultivated in Aspromonte. It is characterized by a thick crust and a compact, very moist crumb, allowing the bread to stay good for many days. They also offer small formats, such as ciabatta, rolls, or michette. Other typical products include sgute (soft Easter brioche) and Calabrian zeppole, offered in various variations, starting with the flavorful zeppola with 'nduja.

Canolo (RC) – Giannarena district – 0964 356808

Panificio Bruno Stilo

A place of memory, as well as bread. In this bakery, using a wood-fired oven and an artisanal method drawing heavily from traditional recipes, you'll find products and flavors anchored to the memory of this area in Aspromonte. Starting with the typical Canolo bread "co u granu jermanu," which is how rye is called in dialect, a cereal that finds an ideal habitat in these lands. The result is a rustic, compact bread with a characteristic acidity transferred to the dough by sourdough, with beneficial organoleptic properties that last for several days. The bakery's offerings also range from sweet and savory specialties to Christmas San Martine, Easter cuzzupa or cuddura (braided bread, also decorated with hard-boiled eggs), to strawberries and more.

Canolo (RC) – via Aldo Moro snc – 0964 385996

La Farineria

Behind this sign are five generations of millers who have always believed in stone milling. In recent years, their dream of opening a shop to sell their flours and a selection of artisanal products that share the same philosophy has come true. Farineria is also a micro-bakery where organic agricultural bread is baked daily. They prefer large formats: spelt and buckwheat round loaf, country bread with corn flour, Calabrian Jermano bread, or grandfather's bread, a tribute to Salvatore Anselmo, thanks to whom everything started. They also experiment with special bread and Roman-style flatbreads; small-format bread and large leavened products for the holidays are also available. Friendly and helpful service.

Cittanova (RC) – Tarquinio Prisco Street, 1 – 0966 1974449

Sorbara

This family-run establishment has exceeded a century of existence. The proposal of the venue, whose offerings are made with attention to organic, as well as gluten-free and vegan needs, is multifaceted. It spans bakery products, pastries, pizza, coffee, and gastronomy, offering the possibility to stop for breakfast, an aperitif, or an informal meal. The laboratory produces excellent bread, ranging from the classic homemade made with type 0 flour and sourdough (with high hydration and crispy crust) to filled ones, and characteristic recipes like biscuit bread. Additionally, fresh and dry pastry, strawberries, and bruschette in ready-to-go packaging, and various local specialties.

Cittanova (RC) – G. Amendola Street, 31 – 0966 447087

Arte del Pane

Conceptually born as a "bakery lab," this venue manages to satisfy the customer at any time of the day. The products that come out of the laboratory are diverse, from bread to snacks, pizza to sweets. For bread, the best-selling is undoubtedly the homemade bread baked almost every hour: liquid sourdough (the so-called licoli), entirely naturally leavened and produced from a mix of type 1 stone-ground flour, part bran, rye flour, and whole wheat flour. Thick and crispy crust, moist and alveolar crumb. The 5-grain bread is also good, very fragrant. It's worth stopping for pizza too, with a crispy base and various toppings. Friendly service.

Gioia Tauro (RC) – Nazionale Street, 18 – 0966 1906131 - panificiolartedelpane.it

Panificio D'Agostino

A must-visit if you want to taste bread made with quality grains dedicated to the territory, like the famous Pane dello Stretto. A typical bread of the Reggio Calabria and Messina area, mainly made with Senator Cappelli flour, added Jermanu rye flour, and soft wheat flour Maiorca, and the use of live sourdough. Thick, crunchy crust with an alveolar and pleasantly acidic crumb. Great attention to the flours used for other products: stone-ground decorticated grains, short supply chain. The offering also includes rye bread, whole wheat, butter rolls, and some pastry products. Also worth trying is the oven-baked pizza, always with sourdough: soft, moist dough and well-seasoned surface. Friendly counter service.

Reggio Calabria – Camelie Street, 31 – 0965 1713484

Pane Amore e Lievito Madre

A love for baking that began in 1965, now in the hands of Pasquale Gattuso with his bakery Pane Amore e Lievito Madre, opened in 2018. The flagship is the San Pasquale bread in homage to his grandfather. A naturally leavened bread made from ancient grains ground with stones, with a slightly thick, flavorful, and crumbly crust, made with live sourdough that encloses an alveolar and fragrant crumb. A product that keeps well for several days. Also, try the walnut and rye bread and the whole wheat flour bread: soft, moist, with a not-too-thick crust that complements the softness of the crumb. A wide choice of fresh pastries, mainly consisting of dry biscuits. Vegan options. Courteous service.

Reggio Calabria – via San Francesco da Paola, 116 – 0965 615103 - www.paneamoreelievitomadre.it