The story
Tucked into Borgo Ognissanti in central Florence, Forno Becagli is a historic bakery that has earned a devoted following—and a stellar 4.8 rating—for its dedication to traditional Florentine pastries. A neighborhood staple, it keeps alive the kind of old-school baking that locals and visitors alike seek out for an authentic taste of the city.
When creator Sentieri Golosi came hunting for *Pan di Ramerino*, the classic raisin-and-rosemary bread that defines Florentine bakery tradition, they found their favorite of the day here. Describing it as “very rich, very flavorful,” the pastry sparked a clear “reminiscent of childhood” nostalgia—a testament to Forno Becagli’s ability to turn simple ingredients into something deeply personal and memorable.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Forno Becagli’s Pan di Ramerino, a soft rosemary and raisin bread, earns singular praise for its perfect balance of savory and sweet. Reviewers describe the overall vibe as warmly rustic, with each bite evoking the comforting soul of traditional Tuscan baking.
“This one is very rich, very rosemary, very raisin — there's also a balsamic note. It's good, nice, rich, very rich. It's not really something for Lent. My first time tasting Pan di Ramerino: very soft, sweet, nice raisin. I liked the raisins better, but very good overall. I'm happy to eat this for breakfast and it's a shame they only make it on Maundy Thursday? No? Always? I now did the whole explanation saying it's always made now, so this goes into my top breakfast food because it's full of interesting stuff.”
What creators say
1 creator has covered Forno Becagli. Most active: Sentieri Golosi
A historic bakery in central Florence that makes a very rich, very flavorful Pan di Ramerino — the creator's favorite of the day, reminiscent of childhood.
Dishes mentioned
Pan di Ramerino
This one is very rich, very rosemary, very raisin — there's also a balsamic note. It's good, nice, rich, very rich. It's not really something for Lent. My first time tasting Pan di Ramerino: very soft, sweet, nice raisin. I liked the raisins better, but very good overall. I'm happy to eat this for breakfast and it's a shame they only make it on Maundy Thursday? No? Always? I now did the whole explanation saying it's always made now, so this goes into my top breakfast food because it's full of interesting stuff.
