|Anna Maria Bonaga - doyenne master baker|
Paolo Atti e Figli - Bakers and Confectioners
via Caprairie 7 and via Drapperie 6
By five past six, the shelves are empty – the afternoon bread is sold out. If you live or work in the city centre, Atti is the bakery to head to for bread for the evening meal. ‘We want our customers to have fresh bread so we bake twice a day, says Francesco Bonaga, one of four siblings who now run Atti under the friendly but firm supervision of Anna-Maria, their octogenarian mother. Despite the growing presence of local supermarket chains, most Bolognese still buy their daily bread from an independent baker, and of these Atti is the biggest in the city.
|Francesco Bonaga - inheriting a family tradition|
Francesco claims that they make over 50 different kinds of bread plus dozens of cakes and biscuits. Their crescente, a bit like focaccia but flatter and made with lard as well as oil, is delicious, especially the ones with flecks of mortadella or prosciutto. They are famed for their certosino, a kind of Bolognese Christmas cake packed with dried fruits, and equally for the design of the box it is sold in. Atti also produce a wide range of pasta, especially tortellini, tortellone – the larger variety with ricotta and vegetable fillings - and lasagne. Many of these can be consumed with a glass of wine in the bigger of their two shops. Or taken home in another type of beautifully designed box.
|Everything hand made|