Luca Scarcella has been a leading light in baking in Turin’s Borgo San Paolo neighborhood for years. His large shop, run by his sister Emanuela, is a feast of stone-ground sourdough breads, often in the form of large loaves and presented in designer boxes to valorize their quality from an aesthetic point of view. At the end of the year, in addition to the consolidated favorite, Pane di Natale (Christmas Bread) made with stone-ground type-1 flour, berry fruits, candied raisins, linseeds and sunflower seeds, this year Scarcella will present a bread dedicated to Piedmont produced with local flours, peaches, amaretti biscuits and chocolate. Since September the shop has developed its patisserie side, increasing the number of goods produced to include yeast-leavened cakes, such as the Lingotto and its chocolate version the Cioccolingo, all year round. They also produce panettone and colomba, at Christmas and Easter respectively, plus jam tarts and sponges, while savory specialties include excellent focaccias and pan pizzas with toppings such as seasonal vegetables, Gorgonzola and walnuts, burrata and anchovies, and so on. In December 2019, Scarcella who learned the trade from his uncle Mario Sparti, opened a second shop in Piazza Benefica, which is is managed by his brother-in-law Placido Aiello.