Il ristorantino di BAYON In La spezia

05/12/2025: Focacceria Il Frantoio is kind of hiding: tucked in a narrow alley off the main drag, but you’ll smell that fresh-baked focaccia the moment you walk nearby. Even if you don’t see the sign, follow your nose. Inside the little place, there are only a handful of tables, so most people grab a slice and go. They do those classic Ligurian-style focacce: some round like pizzas (but no sauce) and some square or rectangular slabs. The difference is more than shape, focaccia isn’t pizza. It uses dough with more leavening, so it stays thicker, softer, and airier than typical pizza crust, and it gets dimpled and drenched in olive oil before baking. Because of that, the focaccia from Il Frantoio feels pillowy inside but still crispy at the edges — perfect base for whatever topping they throw on. Go for a classic plain‑olive-oil slice if you want something simple and salty. Or, if you’re up for a punchier flavor, try their anchovy version: salty, briny, and made for a beach‑town afternoon. Honestly, it’s the perfect snack to grab before hiking to Vernazza — light, filling, and full of energy for the climb. Bottom line: Focacceria Il Frantoio isn’t fancy. It’s small, kind of hidden, and not Instagram-flashy. But if you want a genuinely good bite of Ligurian comfort food, warm focaccia, salty anchovies or olive-oil-rich crust, handheld and cheap, this spot hits exactly right.

28/10/2025: The best focaccia in the Cinque Terre, unbeatable value for money... incredible Italian dough and flavour.