FabaroLong before the rediscovery of baking with relatively unrefined flours from heirloom grains became a trend – since 1918, in fact – the Fabaro family has produced quality, healthy bread that also keeps well.
The bakery, which has involved in time and now incorporates a café and a grocery counter selling fresh produce, has become a characteristic point of reference in this small country hamlet surrounded by fields. In addition to its famous grissini and robatà breadsticks, which come in versions with sesame seeds and cereals and other seasonal ingredients such as asparagus and bagna caoda, Fabaro offers a variety of breads such as pane del contadino (a farmhouse loaf), five-cereal, and barbarià, made with wholegrain rye flour and a smaller percentage of soft wheat flour.
For a sweet snack, check out the croissants, artisanal tarts, hazelnut tarts, soft amaretti with almonds, biscuits such as canestrelli di Poirino and torcetti avatanesi, two types of paste d’méria (cornmeal biscuits), and distinctly almond-favoured brut e bun (literally “ugly but good”, irregularly shaped cookies).
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