Cagliari, November 20, 2025 — Founded in the heart of Cagliari (Sardinia) in 2013, the brand La Piccola Focacceria has turned simplicity into an art form and the Pancesto—its patented pan-focaccia basket and brand icon—into a powerful tool of recognition and innovation.
The story
The story begins a few years earlier, in 2009, when the brand’s founder, Adriano Nieddu, acquired the historic venue “Tony’s,” which he transformed four years later into a completely new concept capable of combining taste, speed, and craftsmanship.
From the very beginning, the brand stood out thanks to its offer of wholesome dishes served in a unique way, quickly winning over students and professionals in the Sardinian capital. The success of the first venue sparked a series of strategic openings: in 2017 La Piccola Caffetteria was launched, a parallel brand, managed by a third party, located on Via Cima just steps away from the bustling Via Manno.
In 2022, the brand expanded to Assemini, where production grew within larger premises. The return to the city didn’t take long: in 2023 the third store opened, this time in the dynamic San Benedetto neighborhood, on Via Bacaredda—one of the city’s prime business-lunch locations.
June 2025 saw the inauguration of the fourth location in Quartu Sant’Elena, on the central Viale Marconi at its intersection with Viale Colombo, offering fast yet high-quality dining full of flavor.
People
Behind the scenes are founder Adriano Nieddu, co-administrator Stefano Cabras—who previously worked as HR director for a major pizza chain—and general manager Fabio Pisano, boasting a significant educational and professional background.
The entrepreneurial project is built on a simple yet powerful idea: offering artisanal food that is quick and original. The offer has evolved along with market trends: if lunchtime remains focused on fast and healthy options for workers, the evenings have given rise to a true “event week” featuring aperitifs, platters, and frequent themed nights.
The brand has successfully spoken to diverse audiences, thanks in part to partnerships with sports clubs and collaborations with cinemas, theatres, and cultural centers.
Targeted promotions, loyalty activities, and smart use of direct customer engagement have turned the restaurant into a 360-degree gastronomic community.
Not just dining: for years now, La Piccola Focacceria has also been a supplier. Its artisanal focaccias have reached university facilities in Cagliari and its province, major hospitals, Cagliari’s stadium, the Teatro Massimo, Sa Manifattura, and many other sports and cultural events.
Open 12 hours a day with continuous service, the brand has found the perfect formula to win over all generations—from school groups on excursions to professionals on their lunch break. A brand that has grown without losing its identity, baking not only bread but also an entrepreneurial vision with an authentic aroma.
The menu is clear: La Piccola Focacceria means focaccia.
A total of 21 varieties — 10 stuffed, 11 filled — renewed daily with off-menu flavors. In 2024 alone, over 50,000 focaccias were sold, confirming the public’s strong affection.
And then there’s the Pancesto, the true star of the format: an edible, patented 10-grain pan-focaccia basket created in 2013 from an idea Adriano Nieddu had during a trip to Spain. A precursor to poke bowls, it is used to serve salads—13 on the menu, customizable thanks to over 50 available ingredients. The Pancesto has become both an ecological symbol and a defining feature of the brand.
Completing the offer are aperitivo platters with local products, fried snacks, and composed dishes. The beverage section is equally curated: alongside classic drinks, customers can choose from Sardinian craft beers and selected wines, including labels from Cantina Su ’Entu, one of the gems of the island’s wine scene.
Innovation, authenticity, and a strong bond with the territory: this is how La Piccola Focacceria has become not just a restaurant but a benchmark brand, capable of reinventing tradition and delivering it—still warm—to customers, also thanks to its partnership with Deliveroo.
“I would like to mention and thank our invaluable collaborators,” says Adriano Nieddu. “It’s also thanks to them that we have grown so much. We invest heavily in them; within the company we work together on personalized professional development paths. We currently have 22 collaborators with an average age of 26, and 70% are on permanent contracts because we believe in young people and want to give them trust and stability.”
La Piccola Focacceria
Assemini, Via Cagliari 350
Cagliari, Via Liguria 100
Cagliari, Via Bacaredda 39
Quartu Sant’Elena, Viale Marconi 180b
Website: https://www.lapiccolafocacceria.com