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La Pagnotta

A must-stop for Paola Mariabelli’s schiacciata with grapes (from May to October), sweet, soft and dripping with grape juice. This bakery, close to the Sant’Ambrogio market, is always crowded with Florentines buying bread. It is made in 40 different versions: the Tuscan filone and bozza, both saltless and made from stone-ground flour in the Casentino area, schiacciata, hand-kneaded breadsticks and special breads (suitable for coeliacs).

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