produttori — Brisighella · Emilia-Romagna
In Brisighella, a medieval hilltop village in the Faenza countryside, via delle Volte holds a workshop that turns flour and memory into bread every day. Forno Pasticceria Zeqiri is where Italian craft tradition meets Albanian tradition, and the result reaches you as scent before you even step inside.
The workshop counter — visible from the shop, with nothing standing between — is the heart of a production that never stops at morning. Bread comes out of the oven again in the afternoon: unsalted Tuscan-style, wholemeal, multigrain, durum wheat. The Zeqiri family runs everything in person, one dough after another, with the care that only direct, hands-on management can guarantee.
The hands working the dough carry two traditions within them. Byrek — the Albanian filled pastry that customers seek out on purpose — sits on the counter alongside cantucci and Tuscan-style bread. This is no contrived fusion: it is the story of a family that brought its own knowledge into a village in Romagna and put it to use for those passing through.
On the shelf, the pastry shop's products line up: sweet breadsticks, sbrisolona, amaretti, handmade biscuits. The cantucci, in particular, have won over customers used to the Tuscan originals. Every piece is made by hand in the workshop out back, wrapped and ready: an extensive range that never gives up care for detail, and keeps growing with the seasons and with the imagination of those who make it.
From the window of Forno Zeqiri you can already glimpse what makes the stop worthwhile: discover the full page and the workshop's products.
