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"Il panaté", this is how people in Piedmont call their village baker, and Mario Fongo still likes to identify his firm with this term, since it is a place where delicious bread specialities are baked every day, to uphold the principles of genuine fare and tradition which have inspired his activity from the outset.
A great passion and the use of excellent ingredients: these are the simple secrets behind the deliciousness of Fongo products, baked with the care that only a great passion can guarantee.
The rubatà signifies tradition, right down to its name, which means “fallen” in the local Piedmont
dialect. It consists of rolling over a traditional breadstick dough so that it takes on a very compact
consistency. Mario Fongo’s rubatà vary in length from fifteen to thirty centimeters and have a
distinctive nubby appearance. The rubatà is the oldest shape of breadstick: the story goes that it was baked for the first time in 1679 at the Savoy court by the court baker, Antonio Brunero. He
was following the instructions of the doctor Teobaldo Pecchio, and invented this recipe to feed the future Vittorio Amedeo II, who was sickly and unable to digest any bread apart from the crust. The rubatà met with immediate success, so much so that one of its better-known fans was Napoleon Bonaparte, who even organized a courier service to transport what he called ‘les petits bâtons de Turin’ from Turin to Paris. Today rubatà breadsticks continue to be very much appreciated in Italy and worldwide. For years Mario Fongo has been producing his rubatà with mastery and care, and today this classic of Piedmont cuisine has been interpreted in several tasty versions to recall the typical aromas of the Mediterranean Sea.
Perfect version of H2O breadsticks, the sesame seeds add to the dough the warm oriental charm and an assertive and exquisite flavour.
The hand-kneaded dough and the long natural leavening process guarantee the same delicious flavour as traditional brea
C$10.90
All the good part of the famous red onion from Tropea meets Mario Fongo’s stretched breadsticks in a triumph of taste and flavour. The particular method of dehydration used for onions allows to guarantee the same quality of the fresh product and to keep i
C$12.80
Traditional hand-stretched breadsticks made exclusively from water, flour, salt, yeast, a little lard and extra virgin olive oil entirely produced in Italy. With their unmistakable fragrance, they combine perfectly with any type of food.
C$9.80
Mario Fongo has created this version of his breadsticks without the softness of lard, but maintains all the flavour by harmoniously blending the other ingredients.
C$9.80
Breadstick with sesame seeds added to the dough.
C$9.80
The natural fragrance of Mother-in-Law's tongues teams up with the assertive flavour of quality Parmigiano Reggiano cheese: also delicious on their own for an intensely gratifying snack.
C$14.90
Because good food and tradition can also go hand in hand with lightness: Mario Fongo has created this version of his breadsticks without the softness of lard, but maintaining all the flavour, by harmoniously blending all the other ingredients.
C$11.90
Just as good as when they were first baked in 1679, Mario Fongo’s Rubatà delight the taste with their delicate flavour and compact texture, making them ideal for the most imaginative combos.
C$7.90
The tastiest breadstick combined with the aroma everyone loves: rubatà with rosemary, a promising encounter of taste.
C$8.90
Stretched breadsticks with whole wheat flour will amaze you with their strong crispness and the intense flavour, full of aromatic nuances that everyone loves; they also meet the requirements of a modern and well-balanced diet
C$10.90
The tradition of Piedmont ventures to Liguria, where it meets the Taggiasca olive, and it is love at first sight: the enchanting crispness of the breadstick marries the intense bite of
the olive.
C$9.99
The Tongues flavoured with chilli pepper will please those who dare to satisfy their taste with
something spicy.
C$14.90
The unique original version, just flour, water, salt, yeast and organic extra virgin olive oil.
C$11.70