Pitti

After first opening in Sparone in 2000, this patisserie moved to Cascinette di Ivrea two years later, and to its current premises in Montalto Dora in 2018. Paolo Pitti, a master confectioner, grows heirloom grains on his land without the use of chemicals. At the bakery’s stone mill, they are ground into the flours of distinction that provide the base for sweet and savoury pastries, cakes, bignole (buns), biscuits and croissants.

Passion for the local area is evident in every detail: in the lavender and aromatic herbs used for the essential oils, in the homegrown blueberries and strawberries used to make juices and ice creams.

Beers from Cuorgnè and Erbaluce spumante produced in collaboration with local winegrowers and aged in the curious balmetti, or natural cellars of Borgofranco– the alcoholic beverages of sale also epitomise local quality.

Here they also pay a great deal of attention to customer health, hence a drastic reduction in the use of fats and sugars and the development of lines for the lactose- and gluten-intolerant. Sustainability, finally, is another fundamental value for Pitti: electrical energy comes from renewable sources and packaging is almost entirely recyclable.

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