Gambero Rosso awards '3 Pani' to the best bakeries in Sicily

Sicily is renowned for its rich tradition in the field of bread and its preparation. Numerous specialities can be found throughout the territory, some of which have very ancient origins. These products are handed down with great care and passion from generation to generation.

The fifth edition of the Gambero Rosso's Bread and Bakery Guide of Italy 2024 was presented at the Palazzo delle Esposizioni in Rome, offering an interesting account of the historical and emerging Sicilian realities that are gaining more and more relevance in the world of white art of excellence. The guide is full of stories of virtuous artisans, willing to invest time in their passion. The 2024 Guide stands out for the considerable number of bakeries that have obtained the maximum score. Sicily, already famous since the times of the Roman Empire as the historic granary of Italy, continues to receive awards and recognition, confirming the steady growth of the island's bakery movement. Four Sicilian bakeries have been awarded the 'Three Breads' and won this prestigious recognition.

Panificio Guccione

In Palermo, the Guccione bakery was awarded the highest distinction thanks to its excellence in the art of baking, using precious stone-ground wholemeal flours from Molino Quaglia, Trapani salt and extra virgin olive oil from Nocellara olives.

Panificio Guccione

In CataniaForno Biancuccia, born in 2018, has distinguished itself through the use of an ancient wheat of the same name, whose name is significant as it is closely linked to the history of Sicilian wheat.

Panificio Guccione

In Trapani, the Martinez bakery, founded in 1950 and run by Giuseppe Martinez and his son Marcello, has obtained the highest recognition, setting out on a path of promotion of the territory revolving around 'forgotten' cereals and ancient Sicilian grains such as Tumminia and Cappelli.

Panificio Guccione

In Messina, Panificio Francesco Arena, for the third year running, has been awarded as the protagonist in its category, revolutionising the world of bread by mixing memory, history and tradition of the art of baking with a contemporary and innovative vision.