The area's bakers express all the skill handed down through generations, always providing a quality product recognisable by its aroma and fragrance, thanks to the careful choice of typical ingredients and careful processing, which increasingly uses natural leavening.
The more traditional forms such as 'biove' or 'miccone', an elongated, round shape with a light, golden-coloured crumb, are combined with less traditional ones made from organic, whole-wheat, rye and barley flours.
Two fairs bear witness to the link with this product: the 'Bread Festivals' in Chianocco and Giaveno, on the first and second Sundays of September.
