Forno Fenoglio – EN 2017-07-28T09:38:39+00:00
forno fenoglio

Our History

Forno Fenoglio, a family artisanal bakery, specialized in oven-baked products, located in Bagnolo Piemonte, at the first slopes of Monviso Valleys has been created with the strong belief that tiny is beautiful as much as quality and nature are essential to do a good job.

For Maurizio, who learned the art of bakery by an old baker in Val Pellice, and Alessia, his sister, coming back to traditions is a sign of modernity. 

The production chain

The attention to raw materials and the quality of the products is something to realize in concrete. The raw material supply chain begins with an organic flour directly cultivated in isolated plots of land, without chemical treatments, using rotations and natural fertilising. Gentilrosso and Pignoletto are the old varieties of stone ground wheat and corn that you can found in Forno Fenoglio. They have also been certified by the Italian Excellencies and you can find them on the shelves of Eataly.

Our Products

Processing high quality ingredients is the first step toward an excellent product, the second is mastery, then, the flavor given by wood-oven baking makes everything unique and inimitable. In this brick ceiling room, where the embers of the local wood give the right heat, they bake the bread, with natural yeast, and the “Biscotto Tipo 1” and “Batiaje“, the baptism biscuit in the valleys of Monviso.

The Batiaje, from the local dialect “fè batjè”, are biscuits offered to friends and family to celebrate the “baptism” of a newborn. They are prepared following an ancient family recipe and we can enjoy its good flavour at Fenoglio Bakery. It let us enjoy the good realizing how a conscious consumption can make us happy.
The Batiaje Maria Moneja is the typical biscuit from the Cuneo valleys handcrafted with the farm stone ground flour and the butter made from the local milk. Each one has a diameter of about 5 cm and a weight of 15-18 g., a rough surface, intense aroma and golden color given by the wood-fired oven baking.
The Batiaje are recommended in combination with eggnog, hot chocolate, ice cream and dessert or meditation sparkling wines, such as “Barolo chinato”

INGREDIENTS: mais flour, butter, sugar, stone-ground wholemeal flour.
ALLERGENS: gluten, milk, may contain traces of milk and nuts.

Biscotto TIPO “1”, the secret is simplicity.
They take their name from our fine superior stone ground wholemeal flour that expertly mixed with top-quality butter, fresh eggs, sugar and pure vanilla create a candy with a special flavour resulting from a simple and delicate processing. The dough is left to stand in a cool place for hours, because every special thing requires the right wait. Then, just before wood-fired oven baking, it takes the characteristic shape that remember the inclined ear of wheat and the beginning of threshing.

The Biscuit Type 1 is delicious alone, but also with the company of other delicacies which enhance the flavour, including: tea, coffee, eggnog, Catalan cream, dessert liqueurs and sparkling wines.

INGREDIENTS: stone-ground wholemeal flour, butter, sugar, fresh eggs, pure vanilla extract;
ALLERGENS: gluten, milk, eggs, may contain traces of nuts.

Download our brochure


Via Villaretto 64
Bagnolo Piemonte (Cn)
12031 – Italy

Phone: +39 333 6881075

Facebook page