• Baked products
• Pastry
Founded in 1962 in the charming town of Coggiola in the Valsessera region, "Panificio Piantanida" is a family-run bakery deeply rooted in tradition and craftsmanship.
Established by Ermanno Piantanida, the bakery has been a symbol of quality and dedication for over 60 years.
Today, Luca Piantanida continues his father’s legacy, combining time-honored techniques with a passion for innovation.
Central to their philosophy is the use of "lievito madre" (natural sourdough starter), which has been lovingly maintained and fed daily since 1983.
This cornerstone of their baking process ensures exceptional flavor, natural leavening, and outstanding digestibility in every product.
Their commitment to artisanal methods, respect for local traditions, and unwavering focus on quality have earned Panificio Piantanida the prestigious "Eccellenza Artigiana" award from the Piedmont Region.
Beyond baking, the Piantanida family takes pride in their role as custodians of heritage, creating products that celebrate the flavors and stories of the Biella area. Their values of sustainability, authenticity, and respect for customers shine through in every loaf, pastry, and specialty they produce.
Grissini Stirati a Mano: These hand-stretched breadsticks, with their crisp texture and subtle flavor, are the perfect canvas for bold accompaniments. Pair them with Prosciutto di San Daniele or Lardo di Colonnata for an authentic Piedmontese aperitivo. Their crunch contrasts beautifully with creamy cheeses like Robiola or Mascarpone, and a drizzle of aged balsamic vinegar elevates the experience. To drink, an effervescent Franciacorta Brut refreshes the palate while complementing the delicacy of the grissini.
Grissini Piemontesi: The rustic flavors of these traditional breadsticks shine alongside a selection of marinated olives or a tangy anchovy butter spread. Their earthy notes also pair well with a robust bagna càuda dipping sauce, creating a quintessential Piedmontese pairing. Enjoy with a glass of Barbera d'Alba, whose fruit-forward profile cuts through the richness.
Filone di Grano Duro a Lievitazione Naturale (Lievito Madre): This naturally leavened durum wheat loaf, with its complex aroma, is perfect for sophisticated pairings. Toast slices and serve with burrata, extra virgin olive oil, and a pinch of sea salt to emphasize the bread’s nutty notes. Alternatively, use it as the base for bruschetta topped with sun-dried tomatoes, capers, and basil. A glass of Verdicchio dei Castelli di Jesi, with its herbal undertones, enhances the bread’s subtle depth.
Pan Barbarà Biellese: The mix of wheat and rye flour gives this bread a rustic quality that pairs wonderfully with alpine cheeses like Fontina or Toma Piemontese. For a heartier option, spread with porcini mushroom pâté or wild boar salami. Pair with a bold Dolcetto d’Alba to echo the bread’s robust character.
Panettone Artigianale: This iconic Christmas treat deserves a pairing that enhances its citrus and candied fruit flavors. Serve with a dollop of mascarpone cream or a scoop of zabaglione for a rich, festive touch. A glass of Moscato d’Asti or Vin Santo amplifies the sweetness and celebratory feel.
Canestrelli di Crevacuore Hallè Rosè: The delicate floral notes in these cookies pair beautifully with a rose-infused herbal tea or a sparkling rosé such as Brachetto d’Acqui.
Canestrelli di Crevacuore alla Vaniglia: Their buttery vanilla profile is elevated by a light dessert wine like Passito di Pantelleria or a warm spiced chai tea.
Canestrelli di Crevacuore alla Nocciola: The nutty richness is a natural match for gianduja cream or a dark chocolate spread. Enjoy with a glass of Barolo Chinato for a refined finish.
Cantucci della Valsessera: These almond biscotti call for a classic pairing with Vin Santo. Their crunch is softened when dipped, enhancing their nutty, toasted flavors. Alternatively, pair with an almond liqueur like Amaretto for a harmonious match.
Amaretti di Coggiola: The chewy almond flavors in these cookies pair exceptionally well with a bitter espresso or a sweet Limoncello. Their texture contrasts delightfully with a spoonful of silky panna cotta.
Baci di Dama: These almond or hazelnut cookies, held together by a drop of dark chocolate, are ideal with a robust coffee like a ristretto or an aged rum. The nutty and chocolate notes also harmonize with a Barolo Chinato for an indulgent pairing.
Polenta Imprigionata: This unique cake with rustic sweet flavors pairs well with a dollop of ricotta and a drizzle of chestnut honey for a rustic yet elegant dessert. A dessert wine like Recioto della Valpolicella amplifies the earthy, sweet tones.
I Frollini: These buttery shortbread cookies are perfect with a light Earl Grey tea or a chilled glass of Prosecco for an understated elegance.
DolceBrama: This inventive dessert calls for creative pairings. Serve with a spiced orange compote or a drizzle of balsamic reduction to enhance its innovative notes. Pair with a structured dessert wine like Malvasia delle Lipari for a harmonious experience.
Panfruttini: The dried fruit-filled pastries burst with flavor, making them perfect with a tangy apricot or plum jam. A glass of Gewürztraminer, with its aromatic profile, accentuates the fruity elements.
Colomba Artigianale: This Easter classic shines with a side of pistachio cream or orange marmalade. For a festive pairing, enjoy with a sparkling Asti Spumante or a creamy liqueur like Crema di Limoncello.
Panificio Pasticceria Piantanida LucaVia Libertà, 813863 Coggiola (BI)Italy www.panificiopiantanida.it