The Ficini family hails from Altopascio in Tuscany, hence at their bread shop, a symbol of Turin’s San Salvario, one product that is never missing is typical Tuscan unsalted pane sciapo. The vast range also features C’era una volta (Once Upon A Time), a large loaf weighing a couple of kilos made with heirloom soft wheat varieties from Central Italy, frasineto and mentana, Nos, made with Piedmontese grains and walnuts, and Castelvetrano black bread, made with Sicilian durum wheat varieties such as biancolilla, russello and tumminia. Then come Mediterranean bread, rye, fig and walnut bread, raisin bread, bread made with three toasted malts and, last but not least, bread made with grano arso, burnt grain. Opened in 1988 and expanded in 1999, the Ficini bread shop is characterized by a long counter where the breads and other baked goods, all made with Italian flours, and often with sourdough starter. At Christmas they produce panettone, at Easter colomba, while excellent focaccia, pan pizza, seed bars (sunflower, pumpkin and linseed), jam tarts, apple cakes (including a butter-free version) and biscuits are all available daily.
