Walter and Donatella Ficini, originally from Altopascio in Tuscany, are the passionate owners of this bakery, a symbol of Turin’s San Salvario quarter. First opened in 1988 and extended in 1999, stands out for its long counter-display with a variety of sourdough breads and baked goods made with Italian flours.
In homage to their origin, the Ficinis sell Tuscant pane sciapo (bread without salt), as well as a vast selection of other breads, including C’era una volta (“Once Upon A Time”, a 2kg loaf made with heirloom Central Italian flours such as frasineto and mentana), Nos, made with Piedmontese grain and walnuts, and Nero Castelvetrano, black bread made with Sicilian durum wheats such as biancolilla, russello and tumminia. We recommend the buckwheat bread and the highly popular tourte de seigle, a rye bread made to a recipe from the French region of Auvergne. The bakery also offers vegan bread, packed with proteinic seeds, and spelt bread made from a grape juice dough.
The Christmas panettone and Easter colomba are excellent, while paddle and pan focaccia, pan pizza, sunflower, pumpkin and barley seed bars, jam tarts, apple pies and biscuits are on sale every day.
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