Focaccia
The house specialty wins people over with its simple recipe, which has become famous and is cited by customers as the best in the area.
What visitors voted
One vote so far
The average appears from the third vote left at the plaque: with fewer it would be one person's opinion writ large on a public page, and that would not be honest.
Dining · Venezia (VE)
Family-run artisan bakery with wood-fired oven and night opening hours in Mestre
Eccellenza Italianacertificata 2026–2027
Read on
The place
Panificio Buso&Stefani in Mestre is a point of reference for anyone seeking artisan baked goods. The family-run business of Cinzia Stefani, Alessio Buso and Elisa Trevisanato carries forward a tradition spanning forty years, with selected zero-kilometre flours and a next-generation, zero-emission wood-fired oven. Its night opening hours meet the needs of workers and travellers, while the evening half-price sale supports local solidarity.
At the table
Panificio Buso&Stefani carries forward a story that began forty years ago with the family, moving from via Dante in Mestre, then Chirignago and via San Donà, to its current home on via Pasqualigo.
Why you can trust it
PANIFICIO BUSO&STEFANI 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
PANIFICIO BUSO&STEFANI 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 kitchen
Services and features
The house specialty wins people over with its simple recipe, which has become famous and is cited by customers as the best in the area.
Baked in the wood-fired oven, with doughs prepared in-house and variations that change regularly to keep offering something new.
Naturally leavened with sourdough starter rather than yeast, for a fragrance and digestibility that customers notice from the first bite.
A selection that changes often, prepared daily with selected flours and local ingredients.
Home-baked sweet pastries, available fresh even during the night hours for breakfast and coffee breaks.
The figures
What visitors say
«Excellent products: bread, pastries, savouries... exceptional flour. And let's not even talk about the focaccia. The best there is.»
«Family atmosphere, fresh and excellent food. The focaccia is amazing!»
«A place that is simply essential in Mestre. Here you'll find pizzette that change often and many kinds of bread. The fact that it's open from 4:00 am makes it indispensable.»
«The difference between bread made with sourdough starter and bread made with yeast... priceless. Well done.»
Reviews appear in the language each guest wrote them in.
In the making · The method
Panificio Buso&Stefani selects local, zero-kilometre flours, favouring production from the Venice area to guarantee freshness and traceability.
A zero-emission 4.0 wood-fired oven combines the tradition of baking over an open flame with green technologies to reduce environmental impact.
Every product, from the dough to the fillings, is prepared daily in the bakery's own workshop, with no semi-finished goods or outside preparation.
The sourdough starter gives the bread its aroma, open crumb structure and longer shelf life, qualities recognised by regular customers.
Images
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