Pane toscano and varieties
Pane toscano is made according to the traditional recipe, alongside whole wheat, multigrain, and semolina bread. Afternoon baking ensures constant freshness.
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Producers · Brisighella (RA)
Artisan bakery in Brisighella with Italian and Albanian specialties
Eccellenza Italianacertificata 2026–2027
Read on
The place
In Brisighella, on via delle Volte, Forno Pasticceria Zeqiri represents a meeting between Italian tradition and Albanian culture. The Zeqiri family runs an artisan workshop where bread is baked fresh again in the afternoon and byrek coexists with cantucci and pane toscano. The workshop, visible from the shop, tells the story every day of the art of artisan breadmaking and pastry making.
The origin
Forno Pasticceria Zeqiri was born from the meeting between Italian artisan tradition and the Albanian roots of the family that runs it.
Why you can trust it
FORNO PASTICCERIA ZEQIRI is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
FORNO PASTICCERIA ZEQIRI is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
Forno Pasticceria Zeqiri works from an artisan workshop visible from the shop. The work is carried out daily, with techniques that respect the natural timing of breadmaking and pastry making.
Bread is baked fresh again in the afternoon, ensuring hot product is available throughout the day. This production choice sets the bakery apart in the area.
The Zeqiri family combines mastery of Italian recipes, from pane toscano to regional traditional sweets, with the preparation of Albanian byrek, a specialty that requires a specific technique for working the dough.
What is made here
Services and features
Pane toscano is made according to the traditional recipe, alongside whole wheat, multigrain, and semolina bread. Afternoon baking ensures constant freshness.
Byrek represents the link to the family's Albanian roots. This specialty made of filled pastry dough is prepared by hand, following the original tradition.
Cantucci are made by hand, respecting the Tuscan recipe. The process follows traditional techniques that ensure crumbliness and flavor.
The pastry production includes artisan biscuits, sweet grissini, and sweets such as sbrisolona ricotta and amaretti, prepared in the bakery's workshop.
The proof
What visitors say
«We stumbled upon this bakery in Brisighella, during a bike trip. We got the Burek!!! Absolutely fabulous, and then also some sweet grissini, delicious.»
«From the outside it doesn't look like anything special, but the products are excellent. The pane toscano is better than what I often find in Florence. The cantucci in particular are delicious.»
«A small shop where you're greeted by an old-fashioned scent and kindness; alongside it, the workshop, clearly visible, took me on a dive into my own past.»
«Amazing bakery, artisan workshop, genuine and delicious products, but above all fantastic owners, kind, honest, and very generous.»
Reviews appear in the language each guest wrote them in.