Since 1970A tradition that unites ItalyThe history of the Patti Bakery runs throughout Italy: from Sicily to the Aosta Valley. Here, in Grassoney, the founder Francesco Patti began to learn the se-crets of white art at just ten years old. Subsequently, around the 1970s he moved to the Canavese area and finally to the province of Biella, to Ponderano, where, right under his home, he began working on a domestic oven which would become the renowned Patti Bakery.The main product is the Ciabatta Italia which stands out for its taste and its special fragrance, but over time the production of the newborn family company is enriched with delicious desserts such as Torcetti with butter and soft Amaretti.The secret of the success of Patti products comes from a combination of various factors: the choice of genuine top quality ingredients, passion, craftsman-ship and a dough worked by hand, with love and pa-tience, without preservatives and chemical additives.The love for authenticity and craftsmanship have remained essential values over time and have been carefully handed down: today the co-founder of the Cavallari bakery Andrea, with partners Avetta Simo-ne, Cavallari Alec and Rolando Perino Monica have, with merit and dedication, expanded and renewed the company's image.Patti today has more than 50 employees and several agents, with three sales points in the Biella area and a store in Milan.The exquisite breadsticks and pastry products (Baci di dama, soft Amaretti, Canestrelli Canavesani, Frol-lini with pine nuts, Torcetti with butter and Paste di meliga) are appreciated and distributed throughout northern Italy, even crossing the borders to reach some highly selected shops of Europe.