Alessandria
Actis Massimiliano
The bread, grissini and focacce prepared with spelt flour and Kamut flour are worth a mention.
Lu e Cuccaro Monferrato
AGRI BIO PANIFICIO BISOGLIO LUIGINA
A bio-bakery has opened in the heart of the country at Lu Monferrato. A name which conceals a long process that starting from the fields becomes bread baked only on weekends. The creator of this project is Luigina Bisoglio, …
Quattordio
ANTICO FORNO
It is a small family-run bakery where young Alex Gado and Simona Scanu use the passion for baking as their main ingredient. A must-try is their bread "like it used to be", made with natural yeast and organic stone-ground …
Alessandria
GRISSINIFICIO GIOVANNI CANE
This company, which has been preparing grissini (salt-free and fat-free) and the light and fragrant Gran Grissino made with sourdough for over forty years, is an excellent example of the art of Piedmontese bakers. Then there …
Trisobbio
I GRISSINARI
To the palate these breadsticks are instantly recognizable: tasty and fragrant, an ideal accompaniment to cold meats and cheeses of the area. The specialty of I Grissinari are those pressed by hand and baked in a wood oven, …
Novi Ligure
IL FORNO DEL PUGLIESE
They also sell Pugliese bread with durum wheat flour, but there is no shortage of classics: focaccia of Recco and traditional, long and narrow shaped focaccia 'tongues' typical of Novi, crispy schiacciatine, pizza …
Terruggia
IL FORNO DELLA NATURA
High-end sweet and savoury delicacies. We have rusks with raisins and apricots, brioches filled with apple, grissini, bread with spelt flour or wholemeal flour only.
Alessandria
IL FORNO DI MADAMA CATERINA
Sara Caterina Canepa immediately put her degree in Gastronomic Sciences to work by opening a special bakery on 14 February 2009. It is attentive to those who suffer from intolerances because it proposes bread in different …
Acqui Terme
IL GERMOGLIO DI VOLPE & C.
This shop sells super-light hand-stretched Grissini and Piedmontese grissini in general, which account for 80% of this bakery’s production output. They are available with chocolate, chili pepper, rosemary, sesame, …
Pontestura
LA MUNFRINA
This is an intelligent proposal: a bakery that bakes the Monferrine of yesteryear, the big and fragrant ones, seven days a week. Sabrina, the owner, is a young woman with very clear ideas. Bakery, fresh pastries, savoury …
Fubine Monferrato
LONGO MAURO AZ. AGR.
Marano Mais is an ancient variety selected in the early 20th century in the area of Vicenza and spread throughout Italy between the two World Wars to become almost forgotten about with the arrival of "hybrid" maize. …
Alessandria
PANE&CO.
Here the focaccia, both sweet and salty is supreme: the Falzoi brothers prepare it following a recipe handed down for generations. Do not miss the bread, in thousand variations and all excellent, from olives to sesame, from …
Tortona
PANETTERIA BARABINO
It is said that the Brassadè were the favourite desserts of altar boys: thanks to their shape, they were hidden under the tunic, during very long processions, to be devoured at the first pangs of hunger. These doughnuts, …
Cabella Ligure
PANETTERIA BOGGERI FABIO
The closeness to Liguria can be perceived in the excellent focaccia: high and soft with inevitable oil eyes. Do not miss the bread (available in different types), which is fragrant and good even the day after, and the pizza. …
Castellazzo Bormida
PANETTERIA FERRARIS
The oldest bakery in Castellazzo Bormida has been handcrafting these extraordinary, fragrant, crumbly, hand-stretched grissini (also available in stay-fresh packaging) for three generations. The Genoese focaccia, pizza and …