Ficini

Ficini

Valter Ficini is an institution in the San Salvario neighbourhood. He opened his bakery in 1988 and expanded it in 1999 in a corner of a piazza where a street market is held. The place is always crowded but it’s always a pleasure to walk in and discover the long counter and the shelves packed with all sorts of bread and other baked products, all made with Italian wheat flours, many with sourdough. In addition to the more classic typologies, there are three or four novelties on a rotation basis every week: Mediterranean bread, rye bread with figs and walnuts, raisin bread, three-malt bread with hops, and bread with burnt grain. Also worth a try is the hemp bread (type-1 flour mixed with hemp).
The Ficini family originates from Altopascio (Tuscany), hence unsalted pane sciapo, and biga-type bread, pre-fermented for 24 hours. Other specialities include bread with ground chia seeds and vegan bread. There is also a rich selection of seed bars (sunflower, linseed, pumpkin), sweet and savoury focaccias, jam tarts, apple cakes (some without butter) and biscuits. The shop bakes panettone at Christmas and colomba at Easter. Closed on Sunday.