Beccaria Il Fornaio del Borgo

This bakery in Pinerolo has been in business since 1958 and still adopts traditional methods: hence naturally leavened yeast-free loaves without chemical additives. Here they use the elvà technique, whereby a piece of sourdough starter is “refreshed” more than once during the day then used in the dough for the following day’s bread. To make rolls they resort to biga, a dough of flour, water and yeast, kneaded very afternoon respecting natural rising and baking times. Another type of bread for the yeast-intolerant is made with bicarbonate of soda. Among the bakery’s most popular products are the rolls, made with milk, made with lard, fat-free, spiced and made with oats. Various types of grissini are produced, including a special rubatà version flavored with onion, and sesame and poppy seeds. In the shop you’ll find artisan cakes and confectionery, focaccia and a host of savory snacks. The Christmas panettone and Easter colomba are unique insofar as they are leavened without a mold, as in the past.