Bread Festival
The Bread Festival, an event full of surprises for young and old alike, takes you on a journey through the history of bread that will tantalize both palate and intellect.
Every two years in Savigliano, the festival celebrates the food that most represents the spirit of the Italian family: Bread.
The Bread Festival is an opportunity for discovery and fun for all ages, a curious journey into the history of bread.
Throughout the weekend, the historic center of the city transforms into a large open-air workshop to welcome commercial exhibitors, events, workshops, and tastings, all united by the rediscovery of the art of baking. In short, bread for every tooth and every sense, to look at, taste, knead, tell stories about, and listen to.
The Bread Festival is not just about food; it also includes music and entertainment for all ages.
Bread Festival 2024!
When: Saturday 5 and Sunday 6 October 2024
Where: Piazza del Popolo & L. Morello Multifunctional Wing
Hours: Saturday from 09.00 to 24.00 & Sunday from 09.00 to 22.00
FREE AND FREE ENTRY.
Event areas
Bakery area "HANDS ON!"
For the entire duration of the event it will be possible to see the bakers at work and talk to them, to discover cooking tricks and be enchanted by the expert hands kneading the dough. An area in which to savor the aromas of a pastry and discover white art in its details. In this edition the bakery area where you can purchase freshly baked baked goods is officially back.
FOOD AND WINE EXHIBITORS area
Numerous quality exhibitors will delight the public of the Bread Festival!
Bakers, mills, food and wine exhibitors all ready to let you live a unique experience among the scents and aromas of bread and more... The area will be created with the collaboration of Coldiretti, Confartigianato and Confagricoltura.
STREET FOOD & BEVERAGE area
In an event like the Bread Festival, street food and craft breweries certainly cannot be missing!
Come and enjoy a tasty lunch or dinner! You can choose from numerous proposals: Ligurian focaccia, farinata, hamburgers, sandwiches with Bra sausage, fried gnocco, arancini, Sicilian desserts and babà!
SHOW-COOKING area
In the show-cooking area of the Bread Festival there will be no shortage of culinary appointments with special guests who will share their recipes and secrets in the kitchen! A unique opportunity to discover new techniques and savor delights created by successful chefs. Free and free entry.
GLUTEN FREE AREA
The big news of this 12th edition of the Bread Festival is certainly the L. Morello Multifunctional Wing which will host the area dedicated to gluten free: commercial displays, show cooking, conferences and much more
Discover the program of the SHOW-COOKING area
SATURDAY 5 OCTOBER
From 10.00 to 11.00
"Bread and chocolate, a revisited chocolate bar".
By CNOS-FAP Savigliano.
From 11.30 to 12.30
"Presentation of bread chocolate on the occasion of the Bread Festival".
By CNOS-FAP Savigliano.
From 2.00pm to 3.00pm:
“FLAGRANTE - The best shovel in the world”.
Come and discover the basis for making the best shovel in the world.
Edited by Panatè - Glievitati Società Cooperativa Sociale.
From 3.00pm to 4.00pm:
“From grain to grain”.
The activity will feature ancient grains, an example of biodiversity in agriculture which, thanks to expert hands, is transformed into a product with unique organoleptic characteristics.
Organized by Coldiretti with Campagna Amica, in collaboration with "Cascina Millone Vecchia".
From 4.30pm to 5.30pm:
Presentation of the book
"THE WHOLE OF ITALY OF BREAD" with Fulvio Marino.
With his simple and immediate style, also suitable for beginners, Fulvio Marino leaves nothing to chance, from small tricks of the trade to the correct doses to always obtain a perfect result.
Fulvio Marino, miller, baker and television personality with a large following and popularity,
in this new book joins forces with those of Slow Food to tell the story of Italy through baking classics reinterpreted for the home oven.
From 6.00pm to 7.00pm:
“SUGAR LOAF”.
CreamiTu is waiting for you to reveal the secrets of pastry trends in 2024 and create a designer cake together.
By CreamiTu.
SUNDAY 6 OCTOBER
From 10.00 to 11.00:
“BETWEEN SUMMER AND AUTUMN: basil dumplings, beetroot sauce, sour cream and hazelnut dressing”.
Chef Giorgio collaborates on multiple projects related to the world of catering and works as a home chef,
where it combines the art of good food and nature.
By Chef Giorgio Cesareo.
From 11.30 to 12.30:
"English Scones and the blue of Cuneo: a combination waiting to be discovered".
Organized by the Blue Association of Cuneo.
The association aims to gather around a defined territorial identity the small agricultural and artisanal producers of the Cuneo area who produce blue cheeses, through a cheese with common and unmistakable characteristics: Blu di Cuneo, in its creamy and supported.
From 2.30pm to 3.30pm:
"Azzip, the reverse pizza".
By Chef Dalia Rivolta.
From 4.00pm to 5.00pm:
“Savigliano a Mare: pasta, bread, butter and anchovies".
By Chef Dalia Rivolta, born in Turin in 1990, she is the daughter of former starred Chef Silvio Rivolta.
In 2021 he will compete in the well-known show MasterChef Italia. Always passionate about food, in 2015 at just 24 years old she opened the first Nivà ice cream shop in Cannes, a brand of excellence now present in various European countries. You may have seen her on television, on social media or perhaps on the street asking to prepare passersby's favorite dish in exchange for a chat.
From 5.30pm to 6.30pm:
"THE BRETZEL: The bread of love".
Edited by Fagnola Gianfranco and Universo Bianco
GLUTEN FREE area
Saturday 5 October
• 10.00 AM: “THE THOUSAND BLUE BRAIDS”.
The master baker Massimo Ortenzio tells us and brings to life the evolution and the thousand facets of gluten-free braided bread.
• 3.00 PM: “THE COLORS OF THE GARDENS”.
Roberto Di Bartolomeo, owner of "I Giardini di Tivoli", will give us an experience full of emotions and passion in seasoning gluten-free pizza with a thousand colours.
• 4.30 PM: “CHATTING WITH THE AIC”.
The Association's volunteers chat with Valeria Quaglia discussing "Living Celiac Disease in everyday life".
Sunday 6 October
• 10.00 AM: “TART WITH CUSTARD CREAM AND APPLES”.
Master pastry chef Sandra Vinciguerra will take us on a journey full of aromas and flavours, through the preparation of the apple tart with gluten-free custard up to the sweet tasting.
• 11.00 AM: “CELIA DISEASE: LET'S TELL EACH OTHER THE TRUTH”.
A moment of discussion to provide correct information and raise public awareness about celiac disease, a condition which affects around 600,000 people in Italy.
Organized by the AIC (Italian Celiac Association).
• 3.00 PM: “4 HANDS PIZZA”.
Roberto Di Bartolomeo and master baker Danilo Serravalle show us the path to gluten-free pizza.
OVENS Area Calendar
SATURDAY 5 OCTOBER
1st SHIFT (07.00 - 13.00)
LILT PREVENTION BREAD - Vallauri Roberto
BRA BREAD - Balocco Roberto, Balocco Sergio, Ciravegna Fabrizio
MICCHE - Dalmasso Giuseppe
FOCACCIA - Ferrero Roberto, Gregorio Riccardo
2nd SHIFT (1.00pm - 5.00pm)
BONGIOVANNI SHIFT - Master Craftsman
REGROUND SEMOLINA BREAD - Cordero Silvio, Giacosa Enrico, Gerlotto Enrico, Canavero Marcello
LILT PREVENTION BREAD - Ferrero Roberto
FOCACCIA - Vallauri Jacopo
3rd SHIFT (5.00pm - 9.00pm)
QUINTESSENZA BREAD and "ANTIQUE" TYPE 1 CIABATTA - Vasserot Flavio
CORN BREAD - Franco Andrea, Quaglia Bartolo
MICCA DELLA GRANDA - Mulassano Daniele
FOCACCIA - Cnos Fap Savigliano
4TH SHIFT (9.00pm - 12.00am)
PAN-CETTA AND SAFFRON BREAD - Pallonetto Vincenzo
STOLEN MONREGALESI - Borghese Matteo, Ponzo Giorgio, D'Agostino Giuseppe, Basso Sergio
MOUNTAIN BREAD - Pes Thomas
FOCACCIA - Corino Riccardo, Parola Emilio
SUNDAY 6 OCTOBER
1st SHIFT (07.00 - 13.00)
ANTIQUE CIABATTA, WALNUT BREAD and HONEY - Comino Andrea, Danna Alessio
ANTIQUA BREAD CEREALS - Bordo Fabio, Bertola Elisa
MICCA DELLA GRANDA - Mulassano Daniele
BONGIOVANNI SHIFT - Master craftsman
2nd SHIFT (1.00pm - 5.00pm)
BREAD, WALNUTS, HONEY AND CEREALS - Pallonetto Vincenzo
LILT PREVENTION BREAD - Franco Andrea, Bartolo Quaglia
CHOCOLATE AND RAISIN BREAD - Falco Franco, Costamagna Luca
FOCACCIA AND CUTTING MICCONE - Delfino Eraldo and Delfino Ivan
3rd SHIFT (5.00pm - 9.00pm)
ANTIQUA 1 WITH CRUMB BEER - Vasserot Flavio
CEREAL BREAD AND JAM TARTS - Guarnieri Andrea, Viale Michele
MICCA DI COTTA - Gregorio Riccardo, Gregorio Giuseppe, Garnerone Aldo
FOCACCIA - Massimo Baudino, Barra Fulvio
The Fantasy Corner
On Saturday 5 and Sunday 6 October, from 9am to 10pm, adults and children will be able to play with the Ludobus of the Cooperativa Proposta 80 set up in Piazza del Popolo, while from 4pm to 5pm the Children's Make-up will take place, organized by the McDonald's staff of Savigliano.
Free and free entry.
Evening entertainment
SATURDAY 5 OCTOBER
From 7.00pm to 7.30pm
OUT OF DANCE: performance by the Savigliano dance school.
From 8.00pm to 12.00am
JUDICI Djset &
MIKE WAX on percussion
SUNDAY 6 OCTOBER
From 6.30pm to 7.00pm
ARS ARMONICA: performance by the Savigliano Rhythmic Gymnastics Society.
From 8.00pm to 10.00pm
Rock'n'Roll performance by THE KASTERS e of their dancers.
Guided tours
The Municipality of Savigliano, in collaboration with the Tourist Office, offers a series of free guided tours: one that precedes the Bread Festival and two others on the days of the event.
Thursday 26 September – 9pm
"From history to table".
Specific appointment to discover what historical documents tell about the foods present on the tables of the Savigliano people, with a focus on the recipe books of the Santa Rosa family and a curious insight into the ancient regulations that already in past centuries defined the ingredients necessary for having quality bread . Participants will also be able to see how some writings of the 15th century historian Casimiro Turletti from Savigliano referred to a "long, narrow crunchy bread"; perhaps a possible ancestor of the breadstick?
To close, a little surprise that draws inspiration from one of the Santa Rosa family's recipe books.
Saturday 5th and Sunday 6th October – 11am and 3.30pm
"Discover Savigliano".
Guided tours of the symbolic places of Savigliano for tourists who will flock to the Bread Festival: from Piazza Santarosa, to Palazzo Cravetta, up to the many churches in the city. Furthermore, there will be no shortage of stories, anecdotes and curiosities about the traditions that link the territory to food and wine habits and, in particular, to the world of bread-making and cereal cultivation.
All guided tours are free with reservations via email to iat.savigliano@coopculture.it.
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Afternoons: Monday to Friday by appointment
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