Gambero Rosso confirms Forno Follador among the best bakeries in Italy
For the fourth consecutive year, Forno Follador has been awarded Tre Pani, the highest recognition given by Gambero Rosso in the Pane e Panettieri d'Italia 2027 guide to the best Italian bakeries. The ceremony took place in Naples on June 19.
This result confirms Forno Follador among the leading establishments in the guide: in addition to the Pordenone bakery, only 2 businesses in Friuli-Venezia Giulia have received the Tre Pani.
Founded in 1968 as a family bakery, Forno Follador is now an established business, with a production facility in Pordenone and three retail locations. A growth journey built while maintaining strong ties to the territory and with a vision that combines artisanal tradition, innovation, and attention to the needs of restaurants and everyday consumption.
The motivation
THE BAKER
If three is the perfect number, Follador represents its complete embodiment today. Three generations, three locations (Il Posto, Lo Spaccio, and La Bottega) within a few kilometers and decades of consistent excellence. For nearly thirty years, Antonio Follador has been at the helm of the business, now supported by a team of young collaborators. A management capable of preserving traditions while embracing research and continuous improvement.
THE BAKERY
Technique, experience, tradition, evolution, ancient gestures, and cutting-edge technology come together to create a product that is artisanal, sustainable, and delicious all at once. A successful endeavor confirmed by unstoppable success and by elements that go beyond success itself: authentic quality of raw materials and their careful processing, first and foremost. Natural leavening, different for each dough, careful selection of ingredients, and a counter that makes you want to taste everything (the rest you take home). The filled focaccias (without sauces and various artifices) are an ode to joy: crispy crust, perfectly honeycomb and melt-in-your-mouth interior, sweetness and acidity blending in the dough. To be clear, one is not enough. Same goes for the pizza, always baked to perfection, from the edges to the center and topped according to the season. The bread is a well-known story, from loaves to soft breads you can't go wrong. Just as the pastry has become legendary. Try the bombolone for everyone, but don't miss booking a gran lievitato for Easter (our favorite is the Venexiana with apricot) or Christmas, your table will be grateful.
Antonio Follador's comment
"Receiving the Tre Pani for the fourth consecutive year is a great satisfaction, but also a responsibility. It reminds us that bread is a simple food only in appearance: inside there is the choice of flours, the care of the sourdough starter, the control of fermentations, the hand of man, listening to customers, and the desire to improve every day. We are happy that this work, born here in Friuli Venezia Giulia, is recognized at the national level." comments Antonio Follador.
The award was received by Lorenzo Follador, third generation, and grandmother Angela, who founded the business in 1968 together with her husband Lino.
