Panificio Davide Longoni

Bread and wine have more in common than the obvious biblical references: They’re both agricultural products shaped by the somewhat mysterious process of fermentation. No one takes bread quite so seriously as the uber-talented Davide Longoni, whose panificio is, almost undisputedly, the best bakery in the city. Now he’s decided to extend the store’s opening hours to allow for aperitivo in the evening. A well-curated list of natural wines, selected with the same manic attention that Davide puts into his daily bread-making, is served alongside assorted pane and focaccia, all naturally fermented.