Alessandro Spoto – Voglia di Pane

Alessandro Spoto – Voglia di Pane

www.alessandrospoto.it

The driving force behind Voglia di Pane is the passion that goes into its choice of primary ingredients: hence fresh local vegetables, sourdough and flours made with special grains such as heirloom Sicilian wheat, and Viva flour, made with wheat cultivated in Piedmont and ground with natural lava stone mined from quarries on Mount Etna. The same passion reappears in the goods on sale in the shop, where the bread, focaccias, pastries and brioches are a feast for the eyes, the nose and the palate. There are various typologies of bread, among which those made with curcuma and almonds, and with Perciasacchi Sicilian flour, the ten-cereal gran rustico and pane mensile, or monthly bread, a blend of ingredients on sale only for one month. The owner Alessandro Spoto has now opened Spoto Garage where, using the same philosophy as in the bread shop, he prepares different type of pizza and focaccia, such as the FaBra (with fava beans and sausage Bra) and Sicilian tumminia durum wheat pizza leavened for 72 hours. The bread shop is open every day except Sunday from 6am to 7.30pm, the pizzeria every day except Sunday and Monday from 10am to 2pm and 5pm to 8pm.