from the guide IL GOLOSARIO the archives of ALEXALA
Sale
PANIFICIO CASTELLOTTI PAOLO
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.
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 …
Ovada
PANIFICIO DEL BORGO
The crispy Piedmont ‘tongues’, 50cm long and flavoured with rosemary, olives and chilli pepper, stand out next to the hand-stretched water-based grissini. Try the focaccia and, among the desserts, the canestrelli.
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 …
Tortona
PANIFICIO RICCARDI
Historic bakery in the centre. Do not miss their excellent salty focaccia with olives and the hand-stretched grissini. The speciality here is the carrot cake.
Grana Monferrato
PANIFICIO VA.MA.
Va.Ma. is the acronym of the owner, Mario Varallo, a baker for over 40 years who daily bakes the typical durum wheat Grissia together with ‘sticks’ and ‘leaves’, classic grissini or with walnuts, sesame, onions. …
Sala Monferrato
PIETRO CROVA
Grissia and muletta of Monferrato are the visiting card of this shop specialised in bread baked in a 19th century wood-burning oven, which Pietro Crova has inherited from his grandfather and father. A long manual process …