Mamm Pane, Vino e Cucina

Focaccia is the through-line here: Puglian dough worked in Friuli, sold from a bakery counter that also pours natural wine and cooks lunch.

Puglian dough, Friulian city

The bakery keeps a deeply Puglian character, and it shows in what comes out of the forno. Bread and focaccia carry the menu rather than a standard cafe formula, with the doughs treated as the starting point for everything else. The focaccia list is where the kitchen gets expressive, running through stracciatella, porchetta, falafel, squacquerone, bufala, gremolada and fumanta as the season and the week allow. Plainer bread is served with hazelnut cream or with butter and jam for a simple breakfast, and pastries fill in around it. Ingredients are bought short and local where they can be, which is easier to taste in the dough than to read on a board. At Christmas the ovens turn to panettone, made in the same artisan register as the bread.

One of three Mamm addresses in Udine

This is the bread, wine and kitchen branch of a three-part Mamm group in the city, and the distinction matters when choosing where to go. Mamm Pane e Focaccia is the breakfast-focused sibling and Mamm Ciclofocacceria the focaccia-led evening room; this one stretches furthest into a meal. Its current shape dates to 2022, when a focaccia counter became Pane, Vino e Cucina and added a small bistrot-style lunch built on the same dough. That gives the room several uses across a day: coffee and bread in the morning, filled focaccia at the counter, a plate and a glass at lunch. Gambero Rosso awarded it Tre Pani for 2026, the top mark in its bread guide.

Read the dough first, then the glass

Order in sequence: dough, then toppings, then wine. A plain focaccia shows the bake with nothing to hide behind, and it is the fairest first test of the place. From there the dairy-led fillings are the most characteristic, with stracciatella, squacquerone and bufala giving the bread something soft to carry, while porchetta, falafel, gremolada and fumanta take it in a savoury direction. If breakfast is the point, bread with hazelnut cream is the simpler order and the pastry case covers the rest. Natural wine is part of the purpose of this branch rather than a bolt-on, so a glass belongs beside the lunch plate. In December, take the panettone home.