The bread of the year is Sicilian of Milazzo (Messina) for the seventh edition of the Italian 2026 Italian Pane e Paettieri Guide by Gambero Rosso and presented in Rome. To toast to the recognition, which is part of the special prizes, is Frangipane oven and kitchen.
The food and wine publication presents in total the review of 614 bakeries of the peninsula with an increase, compared to the previous edition, of the bakeries awarded with the three loaves (maximum recognition considering raw material, processing and concept) that pass to 65.
At the top of the ranking the three breads Piedmont (10 awarded exercises, including 1 new entry). Lombardy (9) and Lazio follow (8). Special prizes are also growing, which pass from previous 3 to the current 5: emerging bakers, bread and territory, bakery of the year, typical bread and precisely bread of the year. The emerging baker is Chiara Regattieri of type two contemporary oven (Mantua, Lombardy), while the Bread and Territory Award wins the San Leo oven (San Leo (Rimini), Emilia-Romagna). Bakery of the year is Coce (Parma, Emilia-Romagna),
The recognition for typical bread goes to Panequaglia – Sant’Urbano (Padua, Veneto).