What is the best bread in Italy? Whoever answers is coveted”Rome Prize“, an annual competition that has the challenge of choosing delicacies made by 47 Italian companies from 13 different regions, with more than 150 products divided into categories.
Os best breads in Italy they were judged by four professional tasters who chose the winners based on a rigorous grid of organoleptic and sensorial requirements.
For each category, prizes were awarded to first, second and third place, as well as individual prizes for specific products.
The best bread in Italy
O Carasau Wholemeal Bread da Tundu Piccola Panetteria Artigiana, em Nuoro (Sardinia), won the award for best traditional and historical durum wheat bread.
The best traditional soft grain wheat bread was ranked a Società Agricola Biopanetteria, from Aosta, which also won the section dedicated to innovative breads for production technology, functionality or use of small cereals.
O Bauletto alla Mediterrane, Albanesi 2011On Rome won first prize in the seasoned, sweet and savory bread category at national level.
The objective of the competition, in addition to rewarding Italian gastronomic excellence, is to encourage participation and comparison between companies that share the same philosophy: the connection with their territory and the search for distinctive features that, in addition to following tradition, allow intercept even modern taste.
The competition also dedicated a specific section to companies from Rome and Lazio, with categories. as the prize for the best white pizza in Rome, awarded to the Panificio Frontoni Alessandro.
Another oven in the capital, Didan, won the best product award as a young entrepreneur with Naturalíssimo.
Homemade bread with Type “2” flour from LT Pane, from Frosinone, was awarded as the best bakery product of interest to the national and foreign market.
Roma Award: the winners of the “best bread in Italy”
NATIONAL SELECTION
Traditional and historical durum wheat breads
- #1 Tundu Piccola Panetteria Artigiana (NU) – Wholemeal Carasau Bread
- #2 Panificio Moderno (TN) – Hard grains
- #3 Rosa Maria Vittoria and Del Rosso Angelo (CB) – Naturally Rising Durum Wheat Bread
Traditional soft wheat breads
- # 1 Società Agricola Biopanetteria ss (AO) – Wholemeal Bread
- # 2 Panificio Bubbo Brunella srl (CZ) – Type “1” Bread
- #3 Panificio Duerre snc (RM) Rosetta e Baldassarini Domenico (RM) – Salt bread
Innovative breads for production technology, functionality or use of smaller cereals
- #1 Società Agricola Biopanetteria ss (AO) – 100% Rye Bread
- #2 Panificio Marè Massimo (RM) – Baguette with Various Seeds
- #3 La Butega ad Frantòn (RE) – Sorghum black bread
Seasoned, sweet and savory breads
- # 1 Albanesi 2011 srl (RM) – Bauletto alla Mediterranea
- #2 LT Pane (FR) – The Ciociaro
- #3 Panificio Giulio Bulloni e Figli srl (NU) – Pane Carasatu Guttiatu
ROME AND LAZIO SECTION
Traditional Baked Sweet Cookies
- #1 I Dolci di Nonna Maria (LT) – Amaretto, rum and chocolate
- #2 Panificio Bilancia Angelo (LT) – Sbriciolata di Visciola
- #3 Di Raimo Maria Teresa (LT) – Crostatina di Visciola
Breads made with mother yeast (mother yeast)
- # 1 Artigiani del Pane F.lli Mastio (RM) Homemade Bread with Mother Yeast and LT Bread (FR) – Homemade Bread with Type “2” Flour
- #2 Pane & Dolci di Scorsoni Aronne (RM) – Filone Integrale
- #3 Didan snc (RM) – Naturalissimo
Rome white pizza
- #1 Panificio Frontoni Alessandro srl (RM) – Pizza Bianca from Rome
- #2 Cuore di Grano srl (RM) – Pizza Bianca from Rome
- #3 Bakery Duerre snc (RM) – Pizza Bianca from Rome
Best bread produced by a young entrepreneur
Didan snc (RM) – Naturalissimo
Best bakery product of interest to the national and foreign market
LT Pane (FR) – Homemade Bread with Type “2” Flour
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