ristorazione — Sanremo · Liguria
In Sanremo, where Corso Matuzia runs down toward the sea, Basilico e Pinoli opens its doors every morning at seven. An artisan focacceria and coffee house founded in 2013 by the De Mattei family, carrying on a tradition of bread-making that goes back generations before the shop itself.
Giorgio De Mattei inherited the craft of bread-making from a family of bakers: in 2013 he gave that legacy a home of its own, along the road leading to the seafront of Sanremo. The entrance opens onto a space that blends the warmth of a bistro with the restraint of industrial design, where Ligurian tradition takes on a contemporary, distinctive form.
At the counter, coffees and cappuccinos come from the Ligurian roastery Giovannacci, served in recycled cardboard and PLA cups. Alongside, the display case lines up baci di Sanremo — the city's signature sweet — together with croissants, pain au chocolat, donuts and house-made dry biscuits. A counter that tells the story of Liguria from morning to sunset.
The dough rests for thirty-six hours, made with type 00 flour and a low percentage of yeast: a choice that favours digestibility and fragrance. A double baking completes the process. From the oven come classic and gourmet focacce, sardenaira made according to tradition, savoury pies (torte verdi) with seasonal vegetables, and the rich, fragrant focaccia di Recco.
From sardenaira to baci di Sanremo, every product bears the mark of a bakery that has never stopped doing things by hand.
