The story
Located in the heart of Sanremo on Via Gaudio, Panificio Barbruni is a historic bakery that has become a essential destination for those seeking authentic Italian focaccia. This local staple is celebrated for its consistent quality and a diverse menu that spans classic, sardenaira, sweet, and stracchino varieties. Whether you are stopping by for a quick savory snack or a sweet treat, the bakery offers a reliable experience that perfectly captures the region’s rich baking traditions.
The bakery’s commitment to quality is evident in every bite, with offerings that are famously rich and flavorful. Creator Mochohf highlights the exceptional nature of the menu, specifically pointing to the onion focaccia as a standout choice. Describing it as a "geyser of oil," Mochohf emphasizes the indulgent, high-quality preparation that makes this historic Sanremo bakery a must-visit for any food lover.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Reviewers praise the focaccia as a must-try, with one calling it a standout pizza-like creation. The overall vibe is warm and authentic, celebrating simple, high-quality Italian baking.
“This is a pizza, actually a focaccia, with lard that adds crunch. Look at these dimples soaked in oil — amazing. I take a strip from the edge because there's more crust. The bottom is wonderfully greasy, almost fried. The one with tomato, anchovy, and capers is delicate, not too strong, with beautiful oil. The center piece is a geyser of oil and onion — I want to drink from that crater. The sweet one is like a dessert, I ate it as a kid. And the one with stracchino cheese is unexpected, a perfect finale.”
What creators say
1 creator has covered Panificio Barbruni. Most active: Mochohf
A historic bakery in Sanremo serving incredible focaccia with various toppings, from savory to sweet, all soaked in quality oil.
Dishes mentioned
Focaccia
This is a pizza, actually a focaccia, with lard that adds crunch. Look at these dimples soaked in oil — amazing. I take a strip from the edge because there's more crust. The bottom is wonderfully greasy, almost fried. The one with tomato, anchovy, and capers is delicate, not too strong, with beautiful oil. The center piece is a geyser of oil and onion — I want to drink from that crater. The sweet one is like a dessert, I ate it as a kid. And the one with stracchino cheese is unexpected, a perfect finale.
