Daglig deig

Daglig Deig combines three Italian food traditions under one roof: pastificio (fresh pasta workshop), panetteria (bakery), and pasticceria (pastry shop), with a bistro in the evening. The concept is built around the 'la nonna' philosophy — food should be made the way grandmother did it, with craftsmanship and natural ingredients. Everything served is gluten-free, inspired by the founder's own celiac disease diagnosis. Stefano Matarese has stated that people with celiac disease cannot find fresh, homemade pasta elsewhere in Trondheim.

dagligdeig.no / TRDby / Adressa / Givn

Artisan bakery focusing on sourdough bread and cinnamon buns. Uses organic flour and slow fermentation processes.

Daglig Deig is housed in a traditional wooden building on Nedre Bakklandet, a neighborhood with continuous rows of wooden houses from the 1700s and 1800s. Bakklandet was first settled as a suburb in the mid-1600s, burned by Swedish forces in 1658, and rebuilt several times. In 1987, controversial motorway plans through the neighborhood were shelved after a long preservation battle, and the entire area is now zoned for conservation. The streets are cobblestone-paved and the neighborhood is closed to through traffic.

Store norske leksikon / lokalhistoriewiki.no / Visit Trondheim

Daglig Deig is located at Nedre Bakklandet 58, in the heart of Bakklandet's historic wooden house district on the east bank of the Nidelva river. The neighborhood is most easily reached via Gamle Bybro (the Gate of Happiness) from the city center, and the venue sits along the cobblestone main street through the neighborhood. Bakklandet stretches between Bakke bru and Gamle Bybro, with continuous rows of wooden houses along the riverbank. The Nidelva river and views of the wharf rows on the Kjopmannsgata side characterize the surrounding area.

Visit Trondheim / snl.no / dagligdeig.no

Daglig Deig has varying opening hours through the week: Tuesday–Wednesday 11:00–18:00, Thursday–Saturday 11:00–21:00, Sunday 11:00–16:00 (bakery items and coffee only), closed Monday. The kitchen closes at 17:30 on Tuesdays and Wednesdays. Thursday through Saturday evenings feature three- or five-course dinner menus. Everything on the menu is gluten-free — including fresh pasta, bread, pastries, and Italian gelato. Bookings are made via booking@dagligdeig.no or phone +47 489 03 329.

dagligdeig.no / Givn / Dish Cult

Every Thursday evening, Daglig Deig hosts 'uendelig pasta' (infinite pasta) — an all-you-can-eat pasta night where guests can taste all pasta dishes without limits. The concept has become a local favorite. Dinner service Thursday through Saturday evenings also offers three- or five-course menus with wine. The entire menu is gluten-free without compromising on taste — many guests without celiac disease do not notice the difference. The interior is furnished with secondhand furniture found around Trondheim, giving the space an authentic and informal atmosphere.

dagligdeig.no / Givn / TRDby / Adressa