Alvè In Parma

The best bakery in Parma and its province. The cost is proportionate to the quality, which is very high here.

Generally good products. Too bad about the peanut and chocolate panettone, dry and tasteless. Definitely well below expectations for the price of 33 euros!!!

Among the best bakeries in Parma. I am a gastronome-nutritionist and I care a lot about the quality of the products I bring to the table. I love bread and I eat it in moderation mainly for breakfast, but on one condition: that it respects my quality criteria; that is, certified local flours, little refined, sourdough, long leavening, little salt and ideal cooking (no burnt due to the genotoxic compounds that forced cooking releases). Having made this long introduction, I choose Alvè, now for two years for the professionalism they put into their work. Their bread satisfies all my requests and I strongly recommend you try it. It is fragrant, it keeps for a long time and gives off an unmistakable aroma. All distinctive characteristics of a leavened bread with sourdough. I often always want to emphasize (to those I recommend it to) that the microbial activity and the metabolites coming from the secondary metabolism of the microorganisms not only improve the nutritional properties of the product, but also the organoleptic ones. In short, it is an easily digestible bread, which does not cause abdominal swelling (I lightly toast it) and is very filling, at the same weight as other commercial breads (also due to the high fiber content). Thanks for these excellent leavened products! I always take durum wheat, whole wheat and rye! IG: mens_sanaincorporesano_ is my page on nutritional advice