‘La Fierucola’ Bread Fair 2025: Farming & Feasting

 

La Fierucola organizes a number of markets, and prides itself on its values of authenticity, and ethical and local trade. This year’s La Fierucola del Pane will take place on Saturday 6 September at Piazza della Santissima Annunziata, from 9 am until 7 pm. 

As always it will celebrate organic products, an impressive array of goods from small local producers and artisans. Visitors can get lost within the midst of quaint market stalls, run by friendly faces who care about the products they are proudly presenting – there is no ‘middleman’, products move directly from maker (or grower) to buyer. Only the finest products are sold; anything from luxury soaps to essential oils, wines, olive oil, jams, and clothing.

This edition places an emphasis on bread and its journey from wheat to the table, ethical supply chains, and ‘peasant culture’. Bread was a hearty staple of the ‘peasant’ diet and is still seen as ‘part of the furniture’ for households across the world today. Indeed, ‘breaking bread’ with someone symbolises an act of communion, unity, and connection. 

La Fierucola del Pane was Italy’s first farmers’ market for small producers, launched by Giannozzo Pucci, a Florentine intellectual, in 1984. Pucci’s goal was to bridge a bond between the wider Tuscany area’s hardworking agricultural sector and the often aloof, out-of-touch Florentines (indeed, the name, “fierucola” originates from class mockery). La Fierucola recognises the importance of Florence’s residents getting acquainted with the region’s rich soil and the treasures it births, appreciating the process as well as the end result.

From humble origins, La Fierucola del Pane became a big success and is now an annual tradition. In addition, le Fierucolanti (those who make the fairs possible – farmers, shepherds, artisans, honey producers, bakers, herbalists and others) now also participate in smaller Fierucola events, for example the monthly market in Santo Spirito.

Sept. 6 programme

11 am – The history of rye bread will be explored, with a donation of rye sourdough from the Agriforno delle Goilles bakery in the Aosta Valley. 

12 noon – Gentil Pasta Festival, presented by Stefano Benedettelli, exploring the characteristics of wheat and their qualities, followed by a pasta tasting

2:15 pm – Letizia Bolognesi, Renza Borello, and Loredana Raso present their book Safe Herbs During Pregnancy, Breastfeeding, and Infancy, followed by herbal tea tastings

3 pm – Vegan desserts presentation by Agriforno delle Goilles of the Aosta Valley

3 pm – Stefano Piluso leads a family bread-making workshop

4 pm – Food technologist and nutrition biologist Silvia Petruzzelli presents her book Questa non me la mangio (I Won’t Eat This)

5 pm – An introduction to the evolution of robust cereals; an exploration of the companies behind the ‘Gentil pasta’ project, followed by a tasting

5:30 pm – Folk music from the Suonatori della Leggara

*N.B. both the vegan desserts presentation and the family bread-making workshop both take place at 3 pm.

(Molly Jayne Evans)