The Martellotto are heirs to a family bread baking tradition that dates from 1955. They update the production range year by year and continue to be a reference point for quality and variety. In their open bakery with breakfast area and bread shop in the town centre, the bread is made exclusively with relatively unrefined flours, biga, a dough of flour, water and yeast, and sourdough, without pre-prepared ingredients or preservatives, and flavoured only with extra virgin olive oil.
Customers can choose from wholemeal rye bread (Monday excluded), rustic bread, long-leavened only with sourdough, on market days, wholemeal buckwheat bread on Tuesday and Friday, mixed cereal bread (with sunflower seeds, buckwheat, sesame seeds and oats). The hand-pulled grissini, available in six typologies, are excellent.
The ample selection of breakfast items includes croissants and the like, fried doughnuts with almond paste, dry biscuits, and a variety of jam tarts. One novelty is the glass case containing desserts and semifreddi, such as tiramisù, cheesecake, mousse and stuffed peaches, also available in single portions. One of the savoury specialities most in demand is pinsa romana, served with different toppings every day.
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