A family business that began life in Rivoli in 1989. Mario Sparti is helped in the workshop by his son Leonardo and a collaborator, while his wife Sara Porrovecchio and daughter Alessia serve at the counter. Mario is a Master of the Bread Academy and vice-president of the Craft Bakers Association of Turin and its Province.
Entering the shop, it’s common to find the shelves filled with breads in a variety of shapes and forms – biovette, ciabattas large and small, micche and grissini – all made with sourdough and types 1 and 2 or wholemeal flour, durum wheat flour, whole grain flour, and flour and meal milled with other cereals such as barley and rye. On display in the glass cabinets are savouries such as pizza, pizzette, focaccia and cocktail snacks, as well as cakes and confectionery such as bavaroises, zeppole, biscuits and the Rivolotto, a Rivoli speciality, a cocoa and hazelnut biscuit shaped in the form of an “R”.
At Christmas and Easter respectively, panettoni and colombe abound, with fillings and plain. It is also possible to order coloured grissini and bread, all made with natural ingredients.
Opening hours: 6am-2.30pm, Saturday 6pm-1.30pm, closed on Sunday.
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