There is even a bakery that makes the crib with panettone. Here are the best bakeries in Perugia listed in our latest Pane e Panettieri d’Italia guide.
The best bakeries of Perugia
Il Fornaio Faffa dal 1851
In business since 1850, the Faffa family's bakery is one of the oldest historical enterprises in Italy. Natural leavening and baking in a wood-fired oven contribute to an appreciable result, as do the working of the dough and the choice of flours. A homemade bread with a golden, fragrant crust and a soluble, well-blended crumb with pleasantly acidulous notes. Also semi-integral breads, peasant bread, classic Apulian bread, pizzas, focaccia and schiacciate (flatbreads). On the sweet side, the offer focuses on typical (fresh and dry pastries), and on the great festive leavings, panettone in primis.
via Antonio Gramsci, 9/11 – 075 6920122 – www.faffailfornaio.it
Gionangeli
The Gionangeli family has been dedicated to the art of bread baking since 1897 with professionalism and consistency. A delicious variety of bakery products, but the bread remains the flagship of the entire production. A dough made with sourdough and soft wheat flour, crafted by hand, a soft crumb and a tough, crispy crust. In addition to white bread, there is rye bread, wholemeal bread, multi-grain bread, or lightly salted home-made durum wheat bread. The formats vary from small, such as sandwiches, to loaves, from filette to filoni. A careful eye is also kept on the rest of the offer, which remains firmly rooted in its regional roots, offering dry and fresh pastries and a few savoury alternatives. In this period also pinolatas, pandoro and panettone.
Ponte Valleceppi – via Gramsci, 18 – gionangeli.com
Santino
A well-structured bakery with four locations in the hinterland: from Perugia to Ponte San Giovanni, from San Martino in Campo to the headquarters in Sant'Andrea d'Agliano. A wide range of bakery products that embrace local tradition, without neglecting quality and attention to detail. The bread (also available in wholemeal or multi-grain versions), is a confirmation in every sense: fragrant, well-balanced and well-made from rising to baking and, undoubtedly, pleasant to the bite. In addition to homemade bread, various types of bread are available in small or large formats. A good portion of the production is related to typical regional sweets (ciaramicola, torcolo, sweet pizza and much more) and festivities: classic pandoro and panettone, chocolate, berry, pistachio, with strawberries and even the “panettone with crib”.
Sant'Andrea d'Agliano – via delle Fascine, 6 – www.santinopanetteriapasticceria.com
One of the finest coffee shops in Southern Italy closes: it had brought specialty coffee to Pompeii
The Barbera d'Asti and Monferrato Wines Consortium: Guardian of UNESCO's oenological heritage
The chef who brought the Michelin star to a remote village in Tuscia opens a restaurant in the center of Florence
The 7 best Biancolella wines from Lazio and Campania chosen by Gambero Rosso
From California to the Camino de Santiago. The journey of the courageous baker who returned to open a bakery in a remote village
