Demartini Mauro Ivan

“The bakery is my life,” says Mauro Demartini, who has “breathed flour” since he was a child, constantly updating his knowledge in the course of his professional experience, which has included spells working abroad. To cater for growing customer demand for quality and sustainability, concepts in which he firmly believes himself, his work is evolving towards the use of increasingly unrefined flours, sourdough starters and cold technology. The bakery prides itself on its grissini – be sure to try the stirati, made with a flour and water dough and stretched by hand – but at its shop you’ll also find an impressive selection of breads, pastries (torcetti, above all) and pizzas, from pala romana to classic pan and plated versions (toppings often include seasonal local vegetables). Next door to the shop is a bar that opens early in the morning for breakfast – with freshly baked croissants – serves pizza during the lunch break, and stays open until the aperitif hour. Speaking of drinks, for 2023 Mauro has announced the arrival of a new craft gin.