BAKED GOODS

Il Panatè Mario Fongo

Review

“Il panatè”: this is how they call the village baker in Piedmont. Mario Fongo’s Panatè is inextricably linked to Rocchetta Tanaro, Asti, where the first bakery opened in 1945. Over time, the business saw its passion and dedication rewarded with satisfaction and successes. In 1993, Mario perfected the recipe of his mother-in-law’s “lingue”, crunchy bread sheets that have won over many consumers and become a symbol of Panatè the world over. Other specialties include their grissini, stretched breadsticks rolled by hand (one by one), and their rubatà, breadsticks with aromas of Mediterranean cuisine. The secret to this Asti producer’s success lies in the quality ingredients used (like 100% Italian extra virgin olive oil), the absence of preservatives, a special approach to baking that allows for a six-month shelf life, and daily, artisanal production: from dough to natural leavening, up to hand-pressing. Today Mario’s son Giovanni leads the producer, together with his wife, Marta.

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