Martinez

Senatore Cappelli, worked two ways

About ninety per cent of the bread here is Senatore Cappelli, the ancient Sicilian durum wheat, worked both wholegrain and refined. That single choice defines the bakery more than any recipe does. Peppe Martinez leans on Grani Antichi Siciliani and lievito madre, a natural-yeast practice carried down three generations since around 1950, and he has been baking for more than fifty years, having taken the craft from his father.

Gambero Rosso gave Martinez its Tre Pani for 2026, the guide’s top bakery award, naming Peppe Martinez a benchmark for bread in Trapani. He had already taken Best in Sicily from Cronache di Gusto in 2017 as the region’s best baker, and in 2026 he was named among the leading bakers in Italy.

Beyond the loaf

Pizza Rianata, also called Origanata, is the other thing to look for: the Trapani flatbread heavy with oregano, and the most local order on the counter. The bread range runs wider than one rustic loaf, with Pani Speciali, everyday breads and the Pani della Salute line all built on the same starter and the same grain.

Seasonal baking matters too. Peppe Martinez’s panettone has built a following that reaches customers across Europe, which is considerable reach for a bakery working out of a Sicilian production room. There is pasticceria da forno alongside it, plus tavola calda and the typical Sicilian and Trapani savoury items that fill a counter through the day.

Two rooms, one family

The original Panificio Martinez is the production-rooted site, the one carrying the reputation Peppe and his father built. It sells bread while keeping a Trapani way of baking intact: natural leavening, ancient grains and daily counter trade.

In July 2024 the family added Martinez Bakery in Trapani’s historic centre, led by Peppe’s son Marcello Martinez. Bread stays central there, but the proposition is wider, with new creations and a broader gastronomic offer. The space includes a laboratorio a vista, so the working bakery is part of the visit, and retro furnishings connect the newer branch to the family’s older identity.

Let bread lead either way. Senatore Cappelli loaves show the grain commitment most clearly, Pizza Rianata puts the visit in a specifically Trapani register, and panettone is the seasonal benchmark. Add oven pastries or savoury counter items according to what is coming out that morning.