“Alessandro Spoto, born and raised in Torino, with Sicilian origins, is a baker by passion. At 35 years old, he’s already a Maestro del Gusto. In his historic bakery in Via Chiesa della Salute in Torino he offers high quality products, prepared with flours chosen with great care (he uses the flour of the Filippo Drago from Castelvetrano). A few months ago, Alessandro opened a bistro (Spoto Bistrot) where he sells pizza al taglio with excellent toppings… In celebration of Salone del Gusto, at Spoto Bistro, he threw a party together with Beatrice Ughi, the food queen who created Gustiamo in the Bronx, New York, which selects the best Italian producers and sells their food in the USA. Many of Gustiamo’s producers were there at the party: the pesto maker, hazelnut farmers, and vinegar maker. Spoto prepared many pizze with the ingredients from these Gustiamo producers. Spoto is great friends with Gustiamo and has a passion for New York. In fact, in April, Spoto went to New York where he baked bread with many important restaurants around the Big Apple.
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