Mario Sparti, a member of the board of the Turin Bakers’ Association and a Master at the Academy of Bread, has been making bread in Rivoli since 1989. At his modern, welcoming family-run shop, situated on a wide boulevard, everything is done by hand using the finest flours. Besides normal breads – we recommend the Ciabattona di Mario, a huge ciabatta loaf – the range of goods includes special digestible and delicious breads leavened for different lengths of time and made with rustic flours and wheat germ, and a variety of grissini and pizza bianca, some of which with toppings. Other flagship products are Focaccia di Mario – made with flour, water, biga (a pre-ferment), brewer’s yeast, sourdough starter and salt – and fried pastries such as krapfen, bugie and Sicilian cannoli. The shop also sells numerous types of biscuits, cakes and canapés and, at Christmas and Easter respectively, classic yeast-leavened cakes such as panettone and colomba. Very popular too are the characteristic naturally-coloured breads and grissini. Open from Monday to Saturday from 6am to 1.30 pm and 4pm to 7.30pm.