Lievitamente

Local flour, mother yeast and a weekly bread rhythm

The bread program is the reason to give Lievitamente more than a passing look. The bakery is built around lievito madre, long fermentation and flour macinate a pietra from grain grown in the surrounding territory, so the loaves read as Versilia bread rather than generic sourdough. The house language is pane locale di filiera, and that matters at the counter: the grain, the ferment and the bake are treated as one chain rather than as decoration. A weekly bread calendar keeps the case moving through different shapes and doughs instead of one fixed row of loaves. The same discipline carries into the pizza dough, made with high hydration and a long rise, which comes out with a crisp base and a soft, light crumb, the kind of slice that behaves like bread first and street food second. The bakery took a Gambero Rosso Tre Pani in 2026.

The counter runs from breakfast to merenda

The room is built for regular use across the day, with the bakery, the pastry case and the pizzeria a taglio working as one counter. In the morning the choice is simpler: cornetti, biscotti speciali, torte da forno and bread for the day. Later the savory side takes over, with focaccia and pizza doing the work of lunch, snack and early evening eating. There is a bright outdoor area, so this is not only a place to collect a loaf and leave, though service stays counter-led and quick. Focaccia is baked more than once through the day, which is the practical detail to know: it is not a single morning batch that fades by lunchtime.

Start with focaccia, then take biscuits home

Order the focaccia ligure first. It is the clearest expression of the bakery's habits: a long-fermented dough, repeated bakes through the day, salt and oil doing their work without needing decoration. If hunger is stronger, go for the Focaccia Prosciutto Cotto e Mozzarella Fiordilatte, or the Focaccia Mortadella, Burrata e Granella di Pistacchio, both built on the same bread logic but made for eating there and then. The pizza by the slice is the second order, especially if the base has just come out crisp. For something to carry away, the named biscuits are the safe move: Biscotti Cacao e Nocciola, Gocciolight or Befanini. Panettone belongs to the seasonal rhythm, so when it appears it is part of the same program rather than a side project.