Producer · Piemonte
Panificio Patti
Ponderano, Biella — handmade in Piemonte since the 1970s
The bakery
From Sicily to a home oven in Ponderano
Panificio Patti was founded by Francesco Patti, a Sicilian who first learned the craft of bread in Gressoney, in the Aosta Valley, when he was ten years old. In the 1970s he moved to the Canavese and then to Ponderano, in the Piemontese hills above Biella, where a small home oven under the family house slowly became the bakery that bears his name.
It began with a single product — Ciabatta Italia, a crisp, open-crumbed bread. Over the years the bakery widened into what it is best known for today: hand-stretched grissini, and the classic pastry of Piemonte — Baci di Dama, Amaretti morbidi, Canestrelli, Torcetti al burro, Paste di Meliga and Frollini ai pinoli. All of it is still worked by hand, in small batches, with no preservatives and no chemical additives.
Today the bakery is led by Andrea Cavallari together with his son Alex Cavallari. There are three shops in the Biellese, one in Vercelli and one in the centre of Milan, near Castello Sforzesco — and the products travel further still, into selected stores across Europe, the United States, the Emirates and Hong Kong.
The ingredient
Farina Intera®
Wholegrain nutrition, without the heaviness.
Farina Intera® is the flour at the centre of Patti's range. It's milled through a patented process that keeps the wheat germ and bran intact, but strips away the bitter, woody fractions that make ordinary wholewheat harsh on the palate and harder to digest.
The result: roughly 20% more bioavailable fibre than traditional wholewheat, a lighter, whiter crumb, and a clean, grain-forward flavour. It's why the grissini taste of wheat, not of bran.
The method
Slow, by hand, in small batches
Grissini
Three hours of leavening, then stretched by hand before baking. Crisp, irregular, never extruded.
Pastry
Piemontese classics baked in small batches, with butter, hazelnut and almond from the region. No preservatives, no additives.
Vasocottura
Babà and panettoni cooked and sealed inside their own jar — a method that keeps the cake aromatic and moist for months.
In the Netherlands
Distributed by Bottega Noord
We are the exclusive Dutch importer for Panificio Patti. Direct from Ponderano to Amsterdam.
