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HISTORIC BAKERIES IN VICENZA
One of Vicenza’s best bakery counters for old local recipes
Traditional breads, cakes and spiced biscuits still made in a family bakery with more than fifty years of history
One of the food stops worth knowing in Vicenza province, Bottega del Pane Beltrame has been baking since 1974. Its counter brings together Pizzetta Beltrame, Forti Bassanesi, traditional breads and old local sweets. The bakery is in Bassano del Grappa, a few minutes on foot from Palladio’s wooden bridge over the Brenta..
Know before you go
In the historic centre of Bassano del Grappa, in Vicenza province. Go for the Pizzetta Beltrame, Forti Bassanesi and traditional local sweets; availability can change through the day and by season. Phone +39 0424 522119, Email info@bottegadelpane.com
About
Bottega del Pane Beltrame has been baking in Bassano del Grappa’s Piazza Libertà since 1974. Gambero Rosso still includes the family bakery among the addresses to know in Vicenza, with a counter that brings together bread, focaccia and traditional Bassano sweets. Two things deserve particular attention: the small Pizzetta Beltrame, singled out by O Globo and Italy Segreta, and Forti Bassanesi, dark spiced biscuits whose history reaches back to the eighteenth century.
WHAT TO TRY AT THE COUNTER ↓
PIZZETTA BELTRAME
A small individual pizza made here for generations and now the bakery’s best known savoury speciality. O Globo highlighted it in its Bassano food itinerary, while Italy Segreta also directs travellers here for the pizzetta, bread and focaccia.
FORTI BASSANESI
Dark biscuits made with cocoa, Vin Santo, cloves, ginger and other spices. Forti belong to Bassano’s traditional pastry repertoire and appear on Veneto’s list of traditional food products.
BASSANO SWEETS
Look for zaeti, pinza, fugassa veneta, ciambellone bassanese, Torta delle Rose, Gubana alla bassanese, castagnaccio and schiacciatine made with grappa, hazelnuts and almonds.
READ THE FORTI STORY ↓
FORTI BASSANESI, COCOA, SPICE AND AN OLD SAVOURY SECRET
Forti Bassanesi come from an older culinary world in which sweet and savoury cooking were much less separate. Historic Bassano accounts describe related spiced biscuits being used in patrician kitchens to season savoury dishes. Cocoa and assertive spices still give the modern biscuit a flavour profile very different from an ordinary Italian sweet biscuit.