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Forno Palatresi Luigi

Since 1957 a reference point for the production of hand-made naturally leavened bread. Stop here to try the schiacciata alla casalinga (made with the same dough recipe of Tuscan bread, with a final addition, when the bread is cooked, of oil, salt and pepper), the soft Genovese bread or the Pane di Ramerino, one of the best rosemary raisin bread of the city. Very delicious are the pastry products, too, with a wide assortment of typical festivity cakes. Furthermore, this bakery carries on the ancient cooking tradition of cheakpeas and beans. We suggest you stop here also for a light lunch.

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