from the guide IL GOLOSARIO the archives of ALEXALA
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 …
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 …
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 with various …
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, walnuts, …
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 …
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, …
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 …
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 …