50 phrases · Levels: A1A2B1
Un chilo di pane, per favore.
A kilo of bread, please.
At an Italian bakery ('panificio' or 'forno') when buying bread by weight — the standard way bread is sold in Italy.
È appena sfornato?
Is it just out of the oven?
When you want the freshest bread possible — many Italian bakeries bake in multiple batches throughout the day.
Avete il pane di Altamura?
Do you have Altamura bread?
In Puglia or a quality Italian bakery when looking for the most famous Italian DOP bread.
C'è la focaccia genovese?
Is there Genoese focaccia?
In Liguria or a bakery specialising in Ligurian products — Genoese focaccia is one of Italy's great bread products.
I cornetti sono fatti in casa?
Are the croissants made in-house?
In a bakery or bar when you want to know if the croissants are freshly baked on the premises or from an industrial supplier.
Avete i grissini torinesi?
Do you have Turinese breadsticks?
In Piedmont or a specialty bakery when looking for the authentic hand-rolled Turinese breadstick.
Avete il pane senza sale?
Do you have bread without salt?
When looking for the distinctive Tuscan saltless bread — or when you need low-sodium bread for health reasons.
Avete la torta con il pane raffermo?
Do you have cake made with stale bread?
In a northern Italian bakery ('pasticceria-panificio') when looking for traditional bread-based sweets.
Fate il panettone artigianale?
Do you make artisan panettone?
In autumn and Christmas season when looking for a genuinely artisan panettone — one of Italy's most technically challenging baked products.
Fate la colomba artigianale?
Do you make artisan Easter dove cake?
In the weeks before Easter when looking for the traditional Italian Easter sweet — the dove-shaped sweet bread.
Avete il pane ai semi di girasole?
Do you have sunflower seed bread?
When looking for seeded bread — increasingly common in Italian bakeries as health-conscious options.
Avete le brioche siciliane con il tuppo?
Do you have Sicilian brioche with the knob on top?
In Sicily or a Sicilian bakery when looking for the distinctive local brioche — the one with the small 'knob' ('tuppo') on top.
Avete il pane di segale?
Do you have rye bread?
In northern Italy (Alto Adige, Trentino, Valle d'Aosta) where rye bread is a traditional local product.
Usate la pasta madre?
Do you use sourdough?
When looking for sourdough bread — the growing artisan bread movement in Italy has made 'pasta madre' a key quality indicator.
Avete i biscotti da inzuppare?
Do you have biscuits for dipping?
When looking for hard, dry biscuits designed for dipping in coffee, tea, or wine — a beloved Italian habit.
Che crostate avete oggi?
What tarts do you have today?
When visiting a bakery that makes fresh tarts — asking what varieties are available.
Avete la ciabatta fresca?
Do you have fresh ciabatta?
When specifically looking for ciabatta — now one of the world's most famous Italian breads.
Avete i taralli pugliesi?
Do you have Apulian taralli?
In Puglia or a specialty Italian bakery when looking for the iconic ring-shaped savoury biscuits from southern Italy.
Avete il maritozzo con la panna?
Do you have maritozzo with cream?
In Rome or a Roman-style bakery when looking for the most beloved Roman sweet pastry — a soft bun bursting with whipped cream.
A che ora aprite?
What time do you open?
When planning your morning visit to the bakery — essential to know if you want fresh bread for breakfast.
Il pane è finito?
Has the bread run out?
When arriving at a bakery and not finding the bread you wanted — asking if it has sold out.
La focaccia si porta via?
Can the focaccia be taken away?
When you want to buy focaccia or other bakery items to take away and eat elsewhere.
Con che farina fate il pane?
What flour do you use for the bread?
When curious about the flour quality and type — a question that reveals the baker's commitment to ingredients.
Ottimo forno — ci torneremo.
Excellent bakery — we will come back.
When leaving a bakery where the products have genuinely impressed you — a warm farewell that signals your intention to return.
Questo pane è appena sfornato?
Is this bread just out of the oven?
Ask when you want the freshest possible bread — warm from the oven. Italian bakeries bake in waves and staff always know what is freshest.
Avete il pane sciapo?
Do you have unsalted bread?
Ask in Tuscany and Umbria where unsalted bread is the local tradition. Outside these regions, 'pane senza sale' is the more commonly understood phrase.
Usate il lievito madre?
Do you use sourdough starter?
Ask when you are interested in naturally leavened bread. Sourdough bread is prized for its flavour, digestibility, and keeping quality.
Avete il pane integrale con semi?
Do you have wholemeal bread with seeds?
Ask when you want a nutritious, fibre-rich bread with added seeds. Very popular in Northern Italian bakeries and with health-conscious shoppers everywhere.
Avete il pane di Altamura?
Do you have Altamura bread?
Ask specifically for this prestigious Puglian bread when you see it in artisan bakeries. It is one of Italy's most famous and protected bread types.
Avete i grissini freschi?
Do you have fresh breadsticks?
Ask in Turin and Piedmontese bakeries where freshly made grissini are a local specialty. Fresh grissini are very different from the dry packaged version served in restaurants.
Avete il pane di ieri a prezzo ridotto?
Do you have yesterday's bread at a reduced price?
Ask at closing time or early morning when bakeries sometimes sell the previous day's unsold bread at a discount. Perfectly normal and practical.
Come si conserva il pane?
How should I store the bread?
Ask the baker for advice on storing bread, especially artisan sourdough loaves that have different storage requirements from commercial bread.
Questo pane ha il glutine?
Does this bread contain gluten?
Ask if you have coeliac disease or gluten sensitivity. More and more Italian bakeries offer gluten-free options.
C'è ancora la brioche con la crema?
Is there still the brioche with cream?
Ask specifically for a filled brioche — one of Italy's most beloved breakfast pastries. Best asked early morning as they sell out quickly.
Con cosa è farcito questo panino?
What is this bread roll filled with?
Ask when you see pre-filled bread rolls in the bakery display and want to know the ingredients before choosing.
Quanto costa al etto?
How much does it cost per 100 grams?
Ask when you see bread or pastries sold by weight. 'Etto' (100 grams) is the standard Italian unit of measure at food counters.
Me lo tagliate a fette?
Can you slice it for me?
Ask whenever you buy a whole loaf or large piece of bread. Most Italian bakeries have an electric slicer and will slice bread at no extra charge.
C'è ancora della focaccia calda?
Is there still any warm focaccia?
Ask specifically for warm focaccia, which is significantly better than cold. Liguria, Puglia, and Tuscany all have their own focaccia traditions.
I vostri prodotti sono tutti biologici?
Are all your products organic?
Ask when you are committed to buying organic products and want to understand the bakery's sourcing. Organic bakeries are increasingly common in Italian cities.
Qual è il pane tipico di questa zona?
What is the typical bread of this area?
Ask when you are visiting a new town or region and want to discover the local bread tradition. Italy has hundreds of regional bread varieties.
Avete il pane con le noci?
Do you have walnut bread?
Ask specifically for walnut bread — excellent with cheese, honey, or as a base for open sandwiches with ricotta.
Il cornetto è vuoto o ripieno?
Is the croissant empty or filled?
Ask before biting into a cornetto to know if it has a filling. Italian cornetti come in both plain ('vuoto' = empty) and filled ('ripieno') versions.
Questi taralli sono fatti in casa?
Are these taralli homemade?
Ask in a Puglian or Neapolitan bakery when you see taralli to confirm they are artisan-made rather than commercially produced.
Posso prenotare per il weekend?
Can I order in advance for the weekend?
Ask to reserve special breads or pastries for weekends or holidays when the bakery sells out quickly. Pre-ordering is common and encouraged.
Questo dolce ha il latte?
Does this pastry contain milk?
Ask if you are lactose intolerant or vegan and want to check before buying. Important for dietary management.
È una sfoglia o un lievitato?
Is it a pastry dough or a leavened dough?
Ask when you are unsure about the dough type — relevant for texture expectations and dietary choices. Shows baking knowledge.
Avete le pizzette al pomodoro?
Do you have tomato mini-pizzas?
Ask when you want a savoury snack from the bakery. Pizzette are miniature round flatbreads with toppings, sold throughout Italian bakeries and bars.
Posso assaggiare questo pane?
Can I taste this bread?
Ask before buying an unfamiliar bread type. Italian bakeries are usually happy to give small samples — it shows confidence in their product.
Complimenti, è un forno eccellente.
Congratulations, it's an excellent bakery.
Use as you leave a bakery that has impressed you. 'Complimenti' is the Italian way to offer genuine praise — much warmer than 'grazie' alone.
Avete il pane di mais?
Do you have cornbread?
Ask in Veneto, Trentino, and Friuli where polenta and corn-based products are part of the culinary tradition. Less common in other regions.