from the guide IL GOLOSARIO the archives of ALEXALA
Bubbio
AZ. AGR. MURATORE GIOVANNI GIANFRANCO
The Ottofile corn flour is born inside the old renovated mill, and its name derives from the number of rows of round, orange-coloured grains rich in starch that characterise the corncob. Muratore also produces double zero …
Rocchetta Tanaro
IL PANATE’ DI MARIO FONGO E C.
The Lingue di Suocera (Mother-in-law's tongues) are delicious crispy sheets of bread, hand-stretched, with extra virgin olive oil, also available with rosemary, chilli pepper and Parmigiano Reggiano cheese. They are the …
Castello di Annone
MOLINO BOGETTO
The Bogetto family manages an ancient mill, reselling stone-ground soft wheat flour to those who want to make homemade bread. You will be amazed by the results.
Moncucco Torinese
MOLINO SERRA
Piero Serra continues a tradition, now in its fourth generation, still using the mill built by his father at the end of the Second World War and equipped with a stone grinder for wholemeal flour milling, such as those of …
Agliano Terme
Panetteria Alciati
The Bread of Carlo Alberto, so called because it was offered to the Savoy troops as a one-course meal, is prepared with flour, anchovies and walnuts. There is no shortage of typical grissie, hand-stretched grissini and the …
Nizza Monferrato
PANETTERIA CAREGLIO
Tradition and craft skills are at home here in Careglio: hazelnut cake, baci di dama and delicate amaretti. The specialities to try are the tasty grissini (classic or water-based), Grissia and Monferrina, typical and fragrant …
Canelli
PANETTERIA CORINO
Corino means above all hand-stretched grissini. Cooked in the wood-burning oven, they are made respecting the ancient recipe and represent the flagship product along with excellent bread, good enough to make the trip worthwhile.
Casorzo Monferrato
PANETTERIA FRATELLI VILLA
Here, the Monferrina, classic bread from Asti, is fragrant and delicious: Franco and Pierpaolo prepare it by hand with flour, yeast and very little water, after two hours of rest it is cut and baked. They also sell hazelnut …
Asti
PANETTERIA GHERLONE GIORGIO
Paola and Giorgio Gherlone's bakery has a gem in those delicious crackers to eat as a snack or to accompany cured meat or cheese: in the classic version and then with olives, with chilli pepper, with rosemary, with onion, …
Moncalvo
Panetteria Pasticceria Tappa
The pastries here are good with the very particular Finocchini, the ceremony cakes and hazelnut cakes, the brutti e buoni and the savoiardi. The hand-stretched grissini are excellent.
Montiglio Monferrato
PANETTERIA PASTICCERIA VOGLIAZZO FERDINANDO
For over a century, Vogliazzo has been known for cornmeal biscuits, hazelnut cake, and truly unique bread: try the Monferrina and the medieval whole-wheat loaves, half-kilo loaves free of salt and fat. The bakery also has …
Calosso
PANIFICIO COCITO&SCALITTI
Pan Gros or Micca, is the name of the traditional bread of Calosso: soft and compact dough, baked in the oven for almost an hour in half-kilo sizes. The one made by Battista Cocito is irresistible; with the aid of his wife …
Mongardino
Panificio Penna
The campagnoli, salt-free and lard-free grissini, are a specialty. They are also available with spices, onions, rosemary, olives, blue poppy and chilli pepper. The Folgriss, on the other hand, is a stretched grissino with …