Do you have yesterday's bread at a reduced price?
'Ridotto' — stress on 'ri-DÒT-to'. Three syllables. Double 't'.
Ask at closing time or early morning when bakeries sometimes sell the previous day's unsold bread at a discount. Perfectly normal and practical.
Day-old bread ('pane di ieri' or 'pane avanzato') is still perfectly usable — it is ideal for bruschetta, bread soups ('ribollita', 'panzanella'), or breadcrumbs ('pangrattato'). Many Italian recipes are specifically designed to use stale bread.
Avete del pane avanzato?
Do you have leftover bread?
'Avanzato' = leftover — the bread from previous baking
Il pane raffermo ha lo sconto?
Does stale bread have a discount?
'Raffermo' = stale/hardened — the technical term for day-old bread
Uso il pane vecchio per la ribollita.
I use old bread for ribollita.
Explain why you want old bread — shows culinary knowledge
Italians waste almost no bread. Stale bread is the base for many classic dishes: 'ribollita' (Tuscan bread soup), 'panzanella' (Tuscan bread salad), 'acquacotta' (Maremma bread broth), 'pancotto' (bread porridge), and 'bruschetta'. 'Non si butta il pane' — you don't throw away bread.