---
title: Panificio Asplanato
description: The story of Panificio Asplanato Angiolino in Triora, the only maker of Pane di Triora since the post-war years.
kicker: The bakery
heading: Where it all begins
---
After the Second World War, Angiolino, the village baker, picked up old recipes passed down by word of mouth and decided to bring back into production a loaf that could last for several days.

At first it was enough to meet the needs of a mountain village that in the 1950s still had more than a thousand residents. Then, thanks to the interest of a few shopkeepers in Sanremo, a small distribution network took shape: the bread travelled down the valley on the local bus.

Today the ingredients are the same as they were then. We still use type 1 soft wheat flour, which gives the loaf its golden colour, brewer's yeast, salt, a dusting of bran the bread rests on before baking, and water that flows not far from the Village of the Witches.

## The family

The bakery is still a family affair: Asplanato Angiolino SAS di Asplanato Ornella e C. We're the only producer of Pane di Triora.