I Tre Scalini

The name Tre Scalini (three steps) refers to the entrance to this bakery in the center of Gassino Torinese, where Ignazio Mudu has been giving free rein to his passion for craft baking for more than 20 years. Along with classical shapes and typologies, favorite products are the five-cereal, wholemeal and spelt breads. The grissini come in a number of different varieties: made from water or oil dough, classic robatà or stirati, hand-stretched, and special with cornmeal, sesame seeds or crushed hazelnuts. New versions are made alla pizzaiola, with tomatoes, and with chickpea flour. As popular as ever is the sweet variant, coated with plain or milk chocolate (available only climate permitting). Be sure to try the pizza slices and farinata, baked chickpea flour, too.

Yeast-leavened cakes and pastries are the department of Ignazio’s sister Maria Pia. The range features classic brioches and croissants, torcetti and cornmeal biscuits, classic or with coconut or pistachio. New additions are the shortcrust biscuits with jam of hazelnut cream. Artisan panettone and colomba (with pistachio, and white chocolate or chocolate ad pears, not to be missed!) are on sale at Christmas and Easter respectively.