PATISSERIE

Forno F.lli Collivasone

Tradition has been handed down from father to son here since 1890, producing the tasty offella, a fragrant biscuit typical of the area, whose recipe has never changed: wheat flour, eggs, butter, sugar, and olive oil. A chocolate version has now been added. Production also includes corn and rice crackers, and biscuits: whole, rice, kamut, krumiri, lemon-scented sticks, soy and raisin pizzichi, paronini (good for breakfast). For the festive seasons there are plenty of options. A sugar-free line is also available.

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