White flour raised by a sudden wind... as the snow that falls in sparse flakes carried by the wind, in the dialect of the Val Sesia it is "vulaiga", the name Eugenio Pol gave his bakery in Fobello, a small village in Val Mastellone located above Varallo.
We invited Eugenio to tell his passion for bread, the real one, that he produces with care and attention at every stage. Bread that is sought after, not only by many great chefs, but also by the many people who have had the good chance to taste it.
To the bread of Eugenio we pair four great cold cuts: Culatello, Jamon Iberico Pata Negra, Salame Cotto Tradizione Piemontese Giulio Gallo, Prosciutto Cotto Piemontese Lenti&Lode.
Champagne, Erbaluce Spumante, Prosecco and Lambrusco will help us to complete the pairing.
€ 25
Starting time: 9:00 p.m. Ending time: 11:00 p.m.
we only accept bookings by telephone at 011 5217946 Tuesday and Wednesday from 3:00 to 6:00 p.m., on Thursday from 9:00 to 12:00 a.m.
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