Il Forno del Borgo

This small village bakery opened about 20 years ago. Here Mauro Maritano bakes different types of bread, pizzas and cakes with heirloom cereals from organic and mountain farms. Stone-grinding, lengthy leavening and baking a wood oven mean that his products are highly digestible, keep for a long time, and above all are richer and tastier than the norm. This is a traditional family business and many recipes were handed down by Mauro’s grandmother, which is why it is still possible to find here canestrelli biscuits and paste di meliga, cornmeal biscuits, typical of the Val di Susa. Mauro adopts a special, typically Piedmontese proving technique known as elvà, which involves taking a small piece of the day’s dough, leaving it in the fridge to rest and using it the next day to make new bread. Among the most popular breads are pan di sole, made with a blend of durum and soft wheat flour with sunflower seeds, the typical pan barbarià, literally “barbarised bread,” made with rye and durum wheat flour, the wholemeal breads and the ones made with mixed seeds.