from the guide IL GOLOSARIO the archives of ALEXALA
PANETTERIA PASTICCERIA F.LLI FERRARI
GAVI WINE CANESTRELLI. The careful management of the wood-burning oven is one of the secrets to propose good bread and crispy grissini. Ferrari also makes excellent biscuits, dry pastries and sweets of the local tradition: …
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 …
Sale
Forno Castellotti
Their rice, corn, kamut, wholemeal biscuits, with vanilla and chocolate flavour without sugar, are truly unique and prepared as in the past. The grissini and the lingue di suocera are good and definitely worth tasting.
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 with various …
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.
Founders Rossana Piana and Riccardo Volpe opened their first business after about ten years of training and experience in the pastry and baking industry. In 1988, "Il Germoglio," a family-run artisanal bakery and pastry …
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. Today, …
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 …
Alessandria
PANETTERIA PASTICCERIA SANDRONI
Highly recommended ‘lingue’, croissants, focacce (unmissable the one with onions and tomatoes) and bread made here from a mixture of flour which gives it a unique fragrance. Thus Altamura bread, but above all the Grissia …
Camagna Monferrato
PANETTERIA REALE MASSIMILIANO
In a street in the centre of the village, Massimiliano Reale’s shop can be recognised for the lovely fragrance of bygone days. A stop is recommended for the Monferrine, the hard bread typical of the Monferrato area, the …