Panificio Asplanato Angiolino is the sole producer of the renowned Pane di Triora, a delicacy with ancient origins. It is a golden and crunchy bread with a distinct and inimitable flavor that has made the wonderful and eponymous village of Triora famous.
The history of this particular product dates back to after World War II, when the baker of the village of Triora, Angiolino, decided to refer to ancient recipes handed down orally for the production of a loaf that could last several days. Initially, the needs of the few inhabitants of the village were met, but thanks to the interest of some shopkeepers in San Remo, a small distribution network was created, taking advantage of the regular bus for transportation.
The ingredients used by Angiolino are the same as back then: wheat flour type 1, as well as type 1 flour, brewer's yeast, salt, water and a dusting of bran on which the bread is laid before baking. The type 1 flour contributes to the loaf's golden color, while the water used comes from a spring not far from the "Land of Witches."
Pane di Triora is characterized by its fragrance and soft texture that make it unique. It can be found in both 1 kg and 0.5 kg loaves, and if you go directly to the place in the late afternoon or evening (except Saturdays), you can find it warm, freshly baked.
Thanks to its organoleptic properties, it can be eaten as a very pleasant snack or accompany tasty meat or fish dishes. To savor its full flavor, Pane di Triora should be stored properly. To keep its organoleptic qualities intact, it is advisable to consume it within 3-4 days or, if well wrapped in foil, it can be stored for up to 10 days.