The best 6 bakeries in Salerno and surroundings chosen by Gambero Rosso

The bakeries in Salerno and the province, chosen by the "Pane e Panettieri d'Italia 2023" guide, all focus on tradition, with great attention to local grains and a conscious use of sourdough

The Best Bakeries in Salerno and Surroundings

Panificio Risoli

Angelo Risoli, in this bakery in Caselle in Pittari, follows the path of ancient grains and a love for traditional bread-making rituals. The bread, remaining fragrant for several days, is made with live sourdough and three types of flour: type 1, semolina, stone-ground by the Monte Frumentario Cooperativa Sociale Terra di Resilienza, and type 0. Available in half-kilo, one-kilo, and two-kilo sizes, as well as white and wholegrain oil-coated rolls. Custom orders include chestnut flour bread and bread with 'cigoli.' They also offer taralli, scaldatelli with local extra virgin olive oil, strawberries, and pizza. For the sweet side, there are cookies, trebbiole with malted barley, and cantuccini.

Caselle in Pittari (SA) – via Roma, 50 – 338 6115558

I Sapori del Grano

In the alleys of Caselle in Pittari, Eleonora Granato manages this bakery with love and dedication to local grains. The symbolic bread is the two-kilo loaf with a dark and crunchy crust, using live sourdough and two flours: type 0 from local grains and stone-ground whole wheat (available on Tuesdays). The bread is also transformed into a soft focaccia with extra virgin olive oil and a good tray pizza. The savory offerings include strawberries and taralli, while the sweet selection features almond cookies, 'brutti ma buoni' with hazelnut granules, and cocoa and honey pastorelle.

Caselle in Pittari (SA) – via A. Parente, 12 – 349 8400930

Mastri Fornai

In this contemporary bakery born from the idea of the South Garage boys from Milan, originally from Vallo di Diano, various types of bread are prepared with sourdough and slow fermentation processes. Flours of type 0, 1, and 2, whole grain, rye, semolina, and spelt become rolls, loaves, rosettes, and fresheners. Don't miss the focaccias and tray pizzas, along with small leavened products perfect for breakfast, like fragrant croissants. Locally available products include sugna and pepper taralli, nasprati taralli, and milk biscottoni for dipping. The gastronomy section with table service for lunch is well-stocked. Convenient and ample parking is available.

Polla (SA) – via Annia – 0975 480248 - www.mastrifornai.com

Noschese Bakery

This family-run establishment, open since 1969 and modernized by the new generation represented by master baker Nicola Noschese, is a kingdom of bread in its various forms. The keywords are craftsmanship, sourdough, and long fermentation. The selection is extensive, including 5-grain whole grain bread, kamut bread, semi-whole sourdough, and puff pastry with butter. Also worth trying are those with salami and olives and bread rolls with 'cicoli.' The savory section offers various filled pastries, and the temptation is real with pizzas, on a peel or tray, and focaccia, also available in a flatter format. In the sweet department, there are croissants, zeppole, cakes like the classic 'caprese,' and almond paste sweets, along with large leavened products. Products are available in the delicatessen section, with table service for both lunch and dinner.

Pontecagnano Faiano (SA) – corso Italia,133 – 089 381090 - noschesebakery.it

Panificio Mater

Nicola Guariglia, son of bakers with a family history of over seventy years in bread production, runs this laboratory with kindness and passion. The word 'mater' in the sign already evokes the sourdough that characterizes most of the production, including pastry. This includes large leavened products, especially the renowned panettone, not only during the holidays and not only in sweet versions (including one with anchovy sauce and anchovies from Cetara). The bakery offers fragrant bread, always with sourdough, along with pizza, filled pastries, and sweet and savory Campanian specialties.

Salerno – via Luigi Liguori, 31 – 351 1841858 - nicolaguariglia.it

Storie di Pane

This multifunctional space created by Paolo De Simone at the entrance of Vallo della Lucania remains focused on quality and the Cilentan identity. The bread is prepared with live sourdough and flours of ancient, local, and national grains, left to leaven for a long time, and baked in a wood-fired oven. In addition to larger formats like rosettes, braids, oil and milk rolls, accompanied by tray and fried pizzas, there are stuffed focaccias, savory pastries, and filled pizzas. For lunch, there is a good selection of ready-made dishes following the concept of a circular kitchen based on recovery. Various Italian regional products are available for purchase. The quality-price ratio is not always well-balanced, and a bit more friendliness from the service would be desirable. Another point of sale is in Capaccio Scalo (via Italia, 16/18).

Vallo della Lucania (SA) – via A. Rubino, 1 – 0974 1870716 - www.storiedipane.com