In the wake of the success of the opening of their second shop in 2005, Aldo and Alessio Martellotto moved their bakery-workshop and one of the two shops to more modern, spacious open-plan premises with a breakfast counter.
In their consolidated bread-making business, they use only slightly refined flours – without preservatives or leavening accelerators – and extra virgin olive oil to make a broad range of breads to go with breakfast, lunch and cocktails.
Using biga, a dough of flour, water and yeast, and sourdough starter, they bake rye bread every day except Monday, country bread (with wholemeal rye), cereal bread (with sunflower and sesame seeds, buckwheat and oats) on Wednesday and Saturday, and buckwheat bread on Friday. There are six types of hand-stretched grissini: with maize, sesame seeds, cereals, water, wheatmeal and extra-virgin olive oil.
Breakfast items include classic, cereal and vegan croissants, filled cannoli, tea biscuits, jam and fruit tarts, savoiardi sponge fingers, anicini (aniseed biscuits), and galettes.
All the various types of pizza, puff pastry canapés, and vegetable quiches have now been joined by a novelty, Roman paddle pizza (leavened for 12 hours) with a selection of seasonal toppings.
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