Panificio Avetta

Panificio Avetta

www.panificioavetta.it

Leonardo Da Vinci’s concept of the interaction between science and experience is reflected in this small bakery where Riccardo applies his own productive philosophy based on knowledge of the biochemical processes of leavening, fermentation and cooking, and high-quality ingredients. He uses the type “0”, “1” and “2” Antiqua flours of the Bongiovanni mill, whose production protocol envisages only selected Piedmontese wheat, stone-ground with sustainable energy and fair payments to the growers. The shop sells classic hand-stretched Turinese grissini ciabatta– leavened for 20 hours and with a unique flavour –semolina bread, bread made with twice-ground wholemeal durum wheat flour, bread with curcuma, rice bread and emmer broad. In addition to pizza, focaccia canapés and mini-pizzas, the range also includes apple cakes, jam tarts and a vast array of biscuits and packaged pastries (amaretti, savoiardi, anicini, finocchini, baci di dama and wholemeal biscotti Lagaccio, made from an old recipe). Open from Monday to Saturday from 7am to 8pm.