Il Piccolo Forno

Il Piccolo Forno

www.ilpiccoloforno.altervista.org

The Martellotto family has been in the breadmaking business in 1955, grandfather Aldo opened the bakery in Pinerolo’s Via Silvio Pellico, after working for years as an errand boy. Father Franco ran the shop for many years before retiring in 2018, and now the third generation is at the helm with Aldo and Alessio. No preservatives, enhancers, or quickeners are used. Flours come from the Marengo mill in Ceresole d’Alba, ground almost exclusively from Italian cereals, and type-00 flour is banned. The only fat used is extra virgin olive oil. In additional to the traditional typologies, we recommend the wholemeal rye bread and, on market days, the country bread, both made with sourdough. Prime-quality sunflower, poppy and sesame seeds are added both to the bread and to the grissini. The bakery also turns out an assortment of savoury and sweet goods: hence pizza, focaccia, quiche, pies, pastries, tarts, brioches and fresh fruit cakes. Mother Giusi’s contribution is fundamental when it comes to making the fillings.