Ciabatta bread
Ciabattine and ciabatta bread made daily in the artisan workshop, with traditional leavening and baking.
Producers · Grisolia (CS)
What visitors voted
2 votes 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.
Artisan bakery in Grisolia, between Calabrian tradition and Apulian specialities
Eccellenza Italianacertificata 2026–2027
Read on
The place
Panificio Fiore Di Maurizio Fiore in Grisolia represents the artisan tradition of Calabrian bread-making. The workshop produces ciabatta-style bread, baguettes, focaccia pugliese with olives and cherry tomatoes, pizza by the slice and a wide range of baked goods every day. Dry pastries, fresh cornetti, taralli and freselle complete the offering, where the scent of freshly baked bread recalls the genuine character of traditional methods.
The tradition
Why you can trust it
Panificio Fiore Di Maurizio Fiore 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.
Panificio Fiore Di Maurizio Fiore keeps the tradition of Calabrian artisan bread-making alive.
Location
Panificio Fiore Di Maurizio Fiore 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
Ciabatta-style bread and small ciabattine loaves are made daily in the workshop, where the scent of natural leavening fills the air.
Focaccia pugliese with olives and cherry tomatoes is prepared according to tradition, alongside the baguettes that stand out as one of the bakery's strengths.
Fresh cornetti, dry pastries and biscuits are handmade in the workshop, rounding out the range of baked goods.
Taralli and freselle are made following the recipes of southern Italian tradition, alongside the bread and focaccia.
What is made here
Ciabattine and ciabatta bread made daily in the artisan workshop, with traditional leavening and baking.
Focaccia with olives and cherry tomatoes prepared according to Apulian tradition, among the bakery's most popular specialities.
Baguettes that stand out as one of the bakery's strengths, made using artisan methods.
Tray-baked pizza and pizza by the slice prepared daily in the workshop.
Fresh cornetti, small pastries and biscuits made by hand.
Traditional products of southern Italian bread-making, prepared according to traditional recipes.
The proof
What visitors say
«Ciabattine and ciabatta bread very good, it felt just like being in Naples! Pizzas good, but the focaccia pugliese with olives and cherry tomatoes was excellent»
«A special place. The scent of bread as it used to be, filling even your home. You always want to go back, and let's not forget the kindness and courtesy.»
«The bread, small pizzas and pastries are very good. A special mention for the baguettes. Staff kind and courteous, everything in line with anti-Covid rules.»
«Bread, taralli and freselle excellent... pizza by the slice and biscuits fantastic. Prices excellent too. Very kind staff.»
Reviews appear in the language each guest wrote them in.