produttori — Piombino · Toscana
Piombino, a city of sea and iron, holds on Via Torino a workshop that has been drawing loaves from its ovens every day for generations: Panificio Romagnoli, where Tuscan bread-making finds its most authentic form among pane, schiaccia and inventions that still surprise.
The workshop counter is the heart of the business: every morning raw materials become the day's products through an artisan process the bakery carries out entirely in its own workshop. Flours, doughs, proving times: nothing is outsourced, everything is made under the same roof at Via Torino 9, where direct production is the rule, not the exception.
It is on the flour-dusted counter that the crumbly, filled schiaccia is made, known around town as "la schiaccia di via Torino": crisp and soft at once, oiled just enough. A product the people of Piombino have carried with them onto boats and to the beaches of the Costa Est ever since Millo Romagnoli opened the bakery, a gesture repeated every day, unchanged.
Alongside the schiaccia and Tuscan bread, the shelves of Panificio Romagnoli hold a well-loved artisan pastry selection and pizza rossa, the house's flagship specialty. Among the products is also the Crockotto, an exclusive creation of the workshop: an item that combines the traits of pancake, waffle and crêpe, available in sweet or savoury versions, one of a kind in Italy.
From the window on Via Torino, every morning, Piombino recognises its own bakery: freshly made daily, sold direct, an artisan shop worth discovering in person.
