Acclaimed by the most prestigious gastronomic guides, the Caffetteria Bedussi in Brescia offers real sweet and savory emotions. A family history made of passion and professionalism.
Three grains and three cups, which means to continue to be at the top of the Guide to the Bar of Italy of Gambero Rosso after having already won the award for Best Bar in Italy in 2015. The constant presence on the Guides of Identità Golose and Espresso and finally the crowning of a new adventure with the entry into the Gambero Rosso Pizzerie Guide with a score of 87 points out of 100. This is, in short, the Caffetteria Bedussi of Brescia. That, to be clear, that provides Panettone and Easter Colomba to Chef Enrico Crippa for his tristellato restaurant Piazza Duomo in Alba. Many acknowledgments that condense the history of the Bedussi family, a story begun in the world of ice cream in 1992 up to arrive in today’s imposing site of via Crocifissa di Rosa – reference point not only for those who live in Brescia – where Mrs. Patrizia continues to take care of the ice cream preparing it with 4 different bases and a careful selection of raw materials, Mr. Ermanno takes care of purchases and administration, the youngest son Paolo manages the dining room and the major Francesco expresses his passion and his mastery in what is not a simple kitchen but a real creative workshop. So the ice cream over time have joined the single portion cakes, about twenty
different brioche for breakfast, a rich biscuit, the leavened for the holidays (the panettone rise for 36 hours) and a really versatile proposal for the refined Bistrot. And then there is pizza, the last pearl of the Bedussi world and of Francesco’s talent, who after having trained at the University of Gastronomic Sciences in Pollenzo grew up alongside the best professionals in the gastronomic world. There are three different doughs: one with classic chariot for a gourmet format, refreshed with weak flour for a fragrant and crunchy result; an “indirect-fermented” one with 65% water, softer on the palate and even lighter and an integral-based poolish. The leavenings reach a maximum of 24 hours with a very low percentage of yeast, about 1%. The fillings, about a fortnight on a seasonal rotation and with a daily proposal, tend to favor poor but high quality ingredients, to exalt the best technique and peculiarity of each dough. Finally, as the last important piece of an already important offer, there is the exclusive Modbar Espresso AV coffee machine, strongly desired by Paolo Bedussi to offer the best coffee that it can be found, extracted at the temperature and pressure desired by the barkeeper according to customer preferences (Open every day from 7.30 to 24.00 – www.bedussi.it).
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