Pane dell'Anno 1000 is a bakery located in Genoa that specializes in traditional bread-making techniques. Founded by Alessandro Alessandri, the bakery uses only organic stone-ground flours, mother yeast, long fermentation processes, and wood-fired ovens. Alessandro Alessandri, a former sales agent and pioneer in the catering industry in Genoa, has always had a passion for authentic food and craftsmanship. After years of experience in catering and notable collaborations, including one with Eataly, he opened Pane dell'Anno 1000 in 2014. This venture marks his return to his roots, with the goal of producing bread that reflects the methods and standards of ancient bread-making, much like those used a thousand years ago.
Alessandro started in the restaurant business by opening La Cantina Pisacane in 1997, an innovative pizzeria where "we made a pizza that today they would call gourmet, while at the time we called it special. Stuffed with ingredients from small, valuable artisans such as the Pernigotti salami factory,” he tells CiboToday. In 2005 he opened the Piuma Ristorante, named after the nickname Alessandro had as a boy when he skated. A restaurant focused on natural ingredients, fresh pasta, Sergio Capaldo meat and focaccia from Recco in 15 variations never seen before. A solid career full of significant experiences, which also led him to collaborate with Oscar Farinetti, founder of Eataly. A project in which Alessandro also took part as product manager, contributing to the selection of producers and the creation of the bread project for the brand which was immediately the most successful product also thanks to the low prices.
In 2014, leveraging the knowledge he acquired in France and across the globe, Alessandro—together with his ex-wife Marta, with whom he still partners in business—decided to open Pane Piuma, building on the reputation he had already established with his restaurant. However, the bakery later changed its name to Pane del'Anno 1000. This name reflects the concept of ancient bread, and the production process is grounded in techniques and high-quality ingredients. The bakery uses natural yeast, long fermentation periods, a wood-fired oven for baking, and carefully selected raw materials.
All the flours used are organic and stone-ground, sourced from three mills: Mulino Marino, Antico Mulino Rosso, and Mulino del Ponte. Initially, they offered 20 different flours, but now they have around 27 types of bread made with pure flours, priced between €5.90 and €15 per kilogram. “We have oat bread, buckwheat bread, einkorn bread, spelt bread, and Tumminia bread, all 96% pure. The remaining component is mother yeast: einkorn from ancient grains or soft wheat,” explains Alessandri. Each loaf undergoes a slow processing method designed to ensure flavor, digestibility, and shelf life. In 2019, the bakery opened a second, slightly smaller store in the historic center of Genoa, located at Via Cesarea 6.
In addition to bread, Pane dell'Anno 1000 offers a variety of other products, including “stirate,” such as Roman focaccia alla pala, which is stuffed with high-quality ingredients. The offerings range from classic toppings to more sophisticated choices like shiitake mushrooms and artichokes. Another popular product is the "Tasca di Billi," a type of stretched bread that is open on three sides, reminiscent of Callegari's trapizzino. These pockets can be filled with an assortment of ingredients, including cured meats, cheeses, and vegetables roasted in a wood oven, along with Cantabrian anchovies. The Tasca di Billi has gained significant popularity in recent years due to its delightful flavour and long shelf life, making it a common feature at gastronomic events. The owner notes, “Billi's pocket is becoming a phenomenon: at the last Book Fair, we sold 3,300 pockets in just five days. I am now looking to create a format that revolves around this product.”
A couple of years ago, Alessandro began producing a special sweet bread made with only 10% muscovado sugar and without eggs or butter. This bread is available in four variants: hazelnuts and chocolate, pure chocolate, chocolate and ginger, and raisins. It is an artisanal dessert crafted for those who appreciate simple and authentic flavors, and it has become a worthy alternative to panettone.
Every Saturday, the bakery hosts “Village Saturday”, a market with stalls from local and organic producers selling fruit, vegetables, cheeses and other delicacies. Furthermore, the shop offers a shop section with a selection of high quality products that Alessandro personally chooses for customers, such as dry pasta from Molino del Ponte. “We are perceived as an expensive place, but of absolute quality; people trust us and what we offer." Now Alessandro focuses on his bakeries and consultancy, having sold the pizzeria and restaurant. Next goals? “Opening another shop in the centre, perhaps offering platters and natural wines. And then, who knows, expand to other cities."
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