Katie Parla

"Here, pizza barese, the local focaccia, is the protagonist. It is no less than 2 inches thick and the top is garnished with tomatoes and olives, while the bottom is saturated in olive oil yet slightly crunchy. Magical."

ANSA

"The Apulian focaccia, and in particular the Focaccia Barese from the historic Fiore bakery, is the best in Italy."

Gazzetta Mezzogiorno

"The best focaccia in Italy is the Bari one made by the historic Panificio Fiore in the Borgo Antico."

Domenico Liggeri

"At the Panificio Fiore Bari, the best Focaccia Barese in the city. Fiore's Focaccia Barese is undoubtedly the best possible, a dazzling delicacy that you would eat infinitely."

Carmela Linda Petraschi

"There is no doubt that the Focaccia Barese is very good, but if a jury of 100 experts nominated it as the best in Italy, then we see that it is really special. In the historic Bari bakery of Tony Fiore, located in the old city, every day a large quantity of focaccia is baked to satisfy all requests. Who tastes it for the first time, cannot do without it."