Bread & C.

The best breadsticks have traditionally always been made in the Piedmont region, so much so that a certain type was actually coined “Torinese”. The Fongo bakers or otherwise called ‘panatè’, make delicious excellent ‘rubatà’ breadsticks in Rocchetta Tanaro (AT). No one knows exactly when or how it happened but a particular breadstick was flattened and an extraordinary flaky and crunchy delicacy was born. Its shape, resembling a tongue quickly became known as the mother-in-laws tongue. Its only issue is to not place them on the dinner table before dinner begins as they would disappear before you even sat to dinner! You will have to try their breadsticks without lard or shortening to discover the secret of fat free crunchy flaky breadsticks. The Semeria family makes a biscuit called the Pontedassio Biscotto that makes breakfast truly special and different. It is a precursor of the rusk and contains genuine wholesome ingredients and are sliced by hand.

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