The best bakeries in Ragusa selected by Gambero Rosso

In Ragusa's bakeries, the scaccia ragusana is a must-have. It's a unique focaccia rolled onto itself, almost resembling a piadina, and sealed at the ends like a calzone. This specialty is claimed by both Ragusa and Modica, but it's widespread throughout the province. The classic version is topped with tomato sauce and caciocavallo cheese, Ragusano, yet the variety of toppings is nearly endless. Here are the best bakeries in Ragusa highlighted in our latest guide “Pane e Panettieri d'Italia”, where you can find scaccia and much more.

The best bakeries in Ragusa

I Banchi

With the departure of Peppe Cannistrà (who opened his Rude) in February 2023, for the pyrotechnic "side project" (bakery, bar, restaurant, shop), Ciccio Sultano has chosen a "representative of good bread" as a flour consultant, as Renato Flaborea likes to define himself—a baker from four generations and a bread-making teacher. Meanwhile, the young Francesco Intorrella is hands-on in the dough. However, nothing has changed in the house's philosophy: they craft loaves and loaves weighing half a kilo, using sourdough and ancient grain flours from organic farming. The neighbourhood bread is based on Russello, the most widespread ancient grain in the Iblei area. It has a crispy crust enclosing a fragrant, soft, and well-aerated crumb. The Castelvetrano bread is fragrant and has an intense flavour, thanks to the sesame seeds covering its surface. Notably, the quintessential specialty of the Iblei area is the scaccia, which in the Ragusa version, is even taller. Here, you can also stop by for a snack; cannoli and arancine are made with expertise. Or, for a lunch or dinner certain to satisfy your palate with dishes and flavours.

via Orfanotrofio, 39 – 0932 655000 - ibanchiragusa.it

Distefano

A family of bakers for over sixty years and a point of reference for the Iblean community, the Distefano family has consistently maintained a high standard of baked goods, evident from the large number of customers that fill the bakery from the early hours of the morning. Without a doubt, the "pane di casa" (home bread) reigns supreme on the counter—a traditional semolina bread that is a staple on every table in Ragusa. There is also a good assortment of soft bread made with whole grain flours. Among the must-try specialties, the scaccia stands out—a stuffed focaccia composed of multiple layers of dough folded repeatedly. The classic version with tomato and Ragusano cheese is almost addictive. Their selection of butter cookies and almond paste treats is also noteworthy. Additionally, their store on via Giuseppe di Vittorio includes a delicatessen section.

via Paestum, 20 – 0932 622384 - www.panificiodistefano.it

FOZ - Fermento Officina Zero

This is a veritable laboratory of good food—a full-fledged bakery, a modern and spacious multifunctional space where one can enjoy vegetarian dishes for lunch. It offers a dedicated section for a shop-like experience, including a fine selection of natural wines and local craft beers, as well as a farmer's counter with fresh daily produce directly sourced. For bread-making, they use sourdough and stone-ground flours from native Sicilian grains such as Russello, Margherito, Timilia, and farro lungo. The result is a fragrant, soft, and highly digestible product. Here, apart from bread, you'll also find pizzas, focaccias, and the inevitable scaccia at the counter. The staff is friendly, helpful, and ready to satisfy any curiosity about their baked goods. Before entering the store, it's impossible not to pause and admire the visible laboratory next to it.

via Paestum, 95 -  329 883 5846 - fermentofficinazero.com