Impasto Bakery by Profumo di PaneEva Marigo has always been a cookery and baking enthusiast and in 2007 she began to improve her skills by attending courses held by the great pastry chefs. In 2017 she opened a bakery of her own in the suburbs of Rivoli, where she devoted herself to raising the profile of local produce and the use of healthy ingredients. In 2024 she achieved her dream when she opened a bread shop of her own near the previous premises. With her almost all-female team she produces bread with stone-ground organic flours and 100% sourdough: hence wholemeal, semi-wholemeal, einkorn, durum wheat, sandwich loaf, mixed cereals and heirloom Sicilian grains. Lengthy leavening ensures more digestible and nourishing breads with a low glycaemic index that are also longer lasting. The range is completed by focaccia, pizza alla romana and pan pizza with seasonal ingredients, as well as the Viennoiserie and traditional local pastries served in the cafeteria next door. Be sure to sample the Amoretto, cocoa and bitter almond biscuits from the area of Rivoli’s moraial hill, and the classic leavened cakes typical of the festivities.
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