FabaroSet in the country village of Avatanei, near Poirino, this bakery has been run with passion by the Fabaro family for generations. Always crowded, it’s a place where people meet for breakfast or to buy specialties of the Piedmontese baking tradition. It’s famous, above all, for its grissini and robatà, traditional or “enriched” for special occasions, such as food and wine fairs, with local produce such as leeks, peppers and asparagus. Special breads of different sizes are accompanied by types made with relatively unrefined flours: hence pane del contadino, five-cereal farmhouse bread, and the old Cuneo variety barbarià, made with 60% wholemeal rye and soft wheat flour, which keeps for days. The pastry range comprises all the shapes and flavors typical of the local area: soft almond amaretti, brut e bun, canestrelli di Poirino, paste ’d mèria, and torcetti avatanesi. Cakes feature classic hazelnut tart, an array of jam tarts, and typical local sweet focaccia studded with raisins. Finally, there’s also a deli counter with local cheeses and cured meats. A new delicacy was recently added to the range: homemade eel in carpione (marinated in onions and vinegar).
