In 1823, Michelangelo Larini opened a bakery in the San Michele neighbourhood, and since then, bakers and breadmakers have taken turns in the same premises, preparing different types of bread and the legendary focaccia.
The Amedeo Giusti steam oven bakes hot products throughout the day, ensuring that enthusiasts are never without the numerous varieties of focaccia, baked in trays or on the floor, more than 45 types of bread, biscuits, filled rolls and desserts.
Among the bakery's historic specialities, focaccia is the flagship product and one of the most recognisable symbols of the business. Production is divided into three main types: “al suolo” focaccia, baked directly on the oven floor according to a traditional technique; “in teglia” focaccia, characterised by its greater softness; and sweet focaccia, enriched with sugar and raisins.
The ingredients used in production are those of the original recipe: type 0 flour, water, yeast, oil, salt and, for the sweet version, sugar and raisins.
Over the years, the bakery has become a regular destination for residents and visitors to the historic centre, and Giusti's focaccia has become synonymous with this simple preparation of seasoned bread. Popping into “Giusti” to buy focaccia is a ritual, a tradition and a custom, testimony to the strong bond that has been established between the bakery, its products and the city.
