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Antico Forno Giglio

This small bakery has been baking bread, pizza and focaccia for seventy years. Nearly a local institution, a cult destination for some specialities. Above all the Catalana, a rustic schiacciata, kneaded and rolled out by hand, baked directly on the stone oven. Also the afternoon bread, the result of a very long and slow rising as well as another secret that Dario Landi is careful not to reveal. Finally, the sourdough bread, white, wholemeal or with stone ground flour 2.

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