Gelateria Artigianale Cavour In Pordenone

24/02/2026: Try the olive baguette and the kimchi-filled focaccia, truly amazing. I hope this place never loses its desire to experiment. It's clear that behind every product there's passion and a quest for innovation. You'll always be rewarded for this. My compliments.

15/02/2026: We met Francesco at a basic bread-making course organized by Slow Food, and then had the pleasure of trying both his brioches and puff pastry, as well as his 100% sourdough bread. What can I say... all our experiences with Fermento have been superb! Francesco is truly passionate and a fine scholar of his art. He pays attention to every detail and loves to share what he knows with unique generosity and clarity... and this can be tasted and appreciated in every bite, and in every Fermento creation! Both the bread and the brioches are truly kneaded, baked, and perfected to perfection. The flours and every ingredient are absolutely top-quality, and his love and passion for baking also translates into an excellent service and atmosphere! Well done, and full steam ahead! Thank you!