The Martellotto family have been synonymous with prime-quality baking in Pinerolo since 1955. Brothers Aldo and Alessio have inherited a passion that they continue to pursue with the utmost respect for tradition. The bakery uses solely relatively unrefined flours without mixes, enhancers, preservatives or quickeners, and the only fat used is extra virgin olive oil. The use of biga, a dough of flour, water and yeast, and sourdough starter (still that of the brothers’ grandfather!) characterize a clear methodology designed to offer regular customers high-quality, friable, long-lasting bread. Rye bread is available fresh every day, and on Wednesday and Saturday it’s possible to find cereal and farmhouse bread. Specialties include six different types of lard-free grissini. For the sweet-toothed, the brioches and tea biscuits (savoiardi, anicini, gallette) are a must. There is also a vast assortment of pizzas (pan and paddle), puff pastry canapés (the bacon plaits made with the grissini dough are hugely popular) and individual seasonal vegetable quiches.