Alessandro Spoto – Voglia di Pane

Alessandro Spoto’s trump card was determination when he opened what has become one of the best-loved and busiest bakeries in the whole of Turin. Alessandro, who uses rigorously stoneground flours, is also a member of the Grani d’Autore project, organized by the Molini del Ponte mills in Castelvetrano, in the province of Trapani, where he has purchased a number of wheat fields. Hence his use of Sicilian grain to supplement Piedmontese in the production of breads, focaccias, canapés, brioches, pizzas, grissini and yeast-leavened cakes. The shop, in short, is a baking paradise. The bread – for which a home delivery service is available – is made exclusively with sourdough starter and type-2 flour. Varieties include turmeric and almond, gran rustico, made with ten types of cereals, and a recently introduced creation of stone-ground spelt, mixed seeds and wholemeal flour. Three pan pizza toppings that are always available are carbonara, ’nduja, ricotta and Cetara anchovy essence, and pesto, burrata and confit tomato.