Questa

BREAD SHOPS AND BAKERIES
T
his is a bread business with a long history behind it, as the splendid sign declares.
Run by the Avetta family since the 1950s, it is now managed by Riccardo
who, with the help of his wife in the shop, still uses old bread-making systems. His
constant pursuit of quality is clear from the flours he uses (wheat, corn, Kamut, rye
and buckwheat), all organic, coarse (hence maintaining their active principles) and
stone-ground. When required by the type of bread being made, only Ligurian extra
virgin olive oil is added to the dough. The house specialty is the grissia, a traditional
thin loaf made only of sourdough without any brewer’s yeast. Riccardo also offers an
appetizing assortment of pizzas and focaccias, from classic Ligurian to rye and buck-
wheat, as well as biscuits, cakes, tarts and brioches.
Closed Sunday.
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