Fabaro

Set in the country village of Avatanei, near Poirino, this old bakery has been run by the Fabaro family since 1918. Here they make their bread with relatively unrefined flours and heirloom grains. In the course of time the place has been transformed into a cafeteria and meeting place.

In addition to traditional shapes and sizes, they produce special breads, such as pane del contadino, or five-cereal farmhouse bread, and the old Cuneo variety barbarià, made with 60% wholemeal rye and soft wheat flour, which keeps for days. The bakery is also famous for its grissini and robata, classic or “enriched” with local ingredients such as asparagus, peppers and bagna caoda. The tradition continues with biscuits such as torcetti avatanesi, canestrelli di Poirino, two types of cornmeal cookies. and “brutti e buoni”, made exclusively with Piemonte hazelnuts and twice-baked to enhance crunchiness and aroma. The product range is completed by homemade jam tarts, croissants and, at Christmas and Easter respectively, panettone and colomba.

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